Deemed a national holiday in Peru back in 2003, the iconic
pisco sour dates back nearly 100 years, but is currently at the forefront of
mixology due to the recent revival of pre-Prohibition cocktails. Truly unique
to Peruvian heritage - the classic combines pisco, lime juice, simple syrup, a
dash of egg whites & bitters - but a few modern-day renditions made with Portón,
the finest handcrafted pisco from Peru, are sure to shake things up!
Hometown
Created by Enrique Sanchez
Rose Pistola, San Francisco
1 ¾ parts Portón
¾ part fresh lemon juice
¾ part Darbo Elderflower Syrup
½ part Averna
½ part egg white
Angostura bitters
Combine all ingredients in a shaker. Shake vigorously
without ice. After dry shake, add ice and shake all ingredients again. Shake
contents over a martini glass. Garnish with 1 mint leaf and a dash of Angostura
bitters.
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