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
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.
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.
Porton® 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,
. 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.