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Discover A Classic Pre-Prohibition Libation Made With Peru's Native Spirit

Add all ingredients into shaker and dry shake well (no ice). Then, add ice and shake well againDouble strain into rocks glass. Garnish with cracked white peppercorn and with 2 additional drops of Angostura bitters

*Yuzu Citrus Blend: 60% Yuzu (bitter Japanese citrus) and 40% lemon juice

Hometown Created by Enrique Sanchez Rose Pistola, San Francisco

1 ¾ parts Porton ¾ part fresh lemon juice¾ part Darbo Elderflower Syrup½ part Averna½ part egg whiteAngostura 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.

Chicha Chong Created by Ashley Danella PB Steak, Miami

1 ¾ parts Porton¾ part lemon juice½ part rich cinnamon pineapple Demerara syrup*1 egg white½ part ice

Put all ingredients in blender, blend until frothy. Serve in stemmed cocktail glass. Top with Chicha Morada bitters.

*Cinnamon Pineapple Demerara Syrup: Create simple syrup (2:1 sugar to water,) bring to boil and add cinnamon and whole pieces pineapple. Reduce to simmer for 2 minutes and then fine strain to create syrup.

About PortonPorton® is an ultra-premium white spirit that is versatile in cocktails and offers complexity with a delicate finish when savored on its own. Born from grapes that grow in the foothills of the Andes Mountains, Porton® is artisanally crafted at Hacienda La Caravedo distillery in Ica, Peru. Building on the heritage and traditions of this distillery, which was founded in 1684 and is the oldest in the Americas, Porton® combines centuries-old methods with state-of-the-art and eco-friendly technology to create a mosto verde pisco of unmatched quality. www.piscoporton.com / www.facebook.com/piscoporton

SOURCE Porton

Copyright 2011 PR Newswire. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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