Wednesday, January 25, 2012

Pisco Power!

As the popularity of Peru’s gastronomic scene soars (Peru-mania has been cited as one of the biggest foodie trends in 2012 by several major sources), what better day is there to rediscover this delicious spirit?
Numerous bars and restaurants across the country have jumped on board, offering guests a traditional Pisco Sour (recipe below)

Pisco, also known as the “5th white spirit,” is a type of brandy cultivated from grapes and it’s potent concoction with lime juice, simple syrup, a dash of egg whites, and bitters is truly special to Peruvian heritage. The history of the spirit dates back to the 16th century, and the pisco sour is nearly 100 years old, first created by the American ex-pat Victor Morris, and then perfected by Mario Bruguet, who made the velvet-like addition of egg whites to the recipe.

Newly-launched Pisco Portón is the first truly premium pisco available in the U.S. and makes for the ultimate Pisco sour. As the white spirit’s category equivalent of single-malt scotch, it combines centuries-old methods with state-of-the-art and eco-friendly technology to create a mosto verde Pisco of unmatched quality.

Rose Sour (photo below)

1 ½ parts Pisco Portón

½ part fresh lime juice

½ part simple syrup

¼ part egg white

3 dashes rose water

Dry shake the egg white first and then add the Pisco Portón, lime and simple to the shaker with ice. Pour into cocktail glass, garnish with 3 dashes of rose water and rose petals.

Portón Pisco Sour (photo below)

1 ½ parts Pisco Portón

½ part fresh lime juice

½ part simple syrup

¼ part egg white

Shake ingredients with ice.  Strain into chilled glass.  Garnish with a dash of bitters.

*Duane Fernandez Jr. of Acme in New York City has created  several variations of the classic Pisco Sour including his Portón Rose Sour, where he has switched out the bitters for a few dashes of rose water. His recipe for a Sour Pineapple is below.

Sour Pineapple

1 ½ parts Pisco Portón

1 part fresh pineapple juice

½ part fresh lemon juice

½ part honey syrup

½ part egg white

Muddle fresh sage in the bottom of a short rocks glass. Dry shake the egg white and then shake remaining ingredients with ice.  Served over crushed ice and top with sage leaves.

*Many thanks to Pisco Portón for all the great info and drinks!


Pierce said...

Very exotic!

Heather said...

Oh, I like the sound of Pisco...I keep an eye out!

Danielle said...

I've never heard of Pisco! Those are some beautiful drinks....that I'm sure would make me feel exotically "special" LOL

Kim said...

I'd love try the rose water version, but I think the pineapple would be my favorite.