March 5, 2015 – The Republic Steakhouse
3/4 oz. lemon juice
1/4 oz. sugar syrup
1 1/2 oz. Pisco brandy
Shake well with ice in a shaker. Strain into a sour glass and garnish with a cherry.
Pisco Portón. Wow! This was my first taste of Pisco and let me say, I was impressed! It was bright, floral without being flowery, and had very little burn. I’ve come to really enjoy sours of most variety, and this one was one of my favorites.
Pisco is a brandy made in Peru from a handful of very specific grape varieties. It is usually unaged. The story is that in 1641, Spain imposed a tax on all wine made in Peru. The winemakers dodged this burden by distilling the year’s harvest (brandy apparently wasn’t taxed), thus a new white liquor, named for the Port of Pisco from where this new spirit was exported and which means “bird” in the indigenous Quechua language.
Broscht! (Swiss German)