Discover a new flavor from South America also known as the 5th white spirit. Pisco is a type of brandy made from grapes at the foothill of the Andes Mountains and is a versatile spirit that you can mix into your favorite cocktails, replacing some other traditional spirits like vodka. Pisco Portón is created at the Hacienda La Caravedo, the oldest distillery in the Americas. This unique liquor captures citrus and spicy flavors with a lasting aroma handcrafted in a beautiful bottle with a Peruvian landscape.

Kick off this special occasion on February 2nd with National Pisco Day and celebrate at the many restaurants around the country that are offering specials and some of their very own cocktail creations.

Pisco Drink with Pisco Porton
Pisco Drink with Pisco Porton

Pisco Portón Cocktail creations recipes

Portón Pisco Sour

1-1/2 parts Portón pisco
1/2 part fresh lime juice
1/2 part simple syrup
1/4 part egg white
Shake ingredients with ice. Strain into chilled glass. Garnish with a dash of bitters.

E.B.D “Evelyn’s Back Door”

By Christian Sanders
Evelyn, New York

2 parts white pepper-infused Portón
3/4 part yuzu citrus blend**
3/4 part house syrup
1 dash Angostura Bitters
3/4 part egg white

Add all ingredients into shaker and dry shake (no ice) well. Add ice and shake well again before double straining into glass. Garnish with cracked white peppercorn, and to with 2 additional drops of Angostura bitters

The Hawthorne Sour

By Brian Hawthorne
The Wayland, New York

2 parts Portón
3/4 part lemon juice
3/4 part grapefruit juice
1/2 part egg white
3/4 part dry white wine

Add all ingredients into shaker. Dry shake (no ice) well. Add ice and shake well again before double straining into a glass. Garnish with a dash of angostura bitters.

**Yuzu Citrus Blend:

Combine 3/5 part Yuzu (bitter Japanese citrus) with 2/5 part lemon juice.

Nadia’s Tail

By Julia Momose
Willow, Baltimore

1 1/2 parts Portón
1 Egg White
3/4 part Fresh Grapefruit Juice
1/2 part Green Cardamon Syrup
Pinch of Whole Pink Peppercorns
Cranberry Bitters (Garnish)

Dry shake first five ingredients, then shake over ice and double strain into a chilled cocktail glass. Finish with a Cranberry Bitters flourish and a few Pink Peppercorns.

Chica Chong

Created by Ashley Danella
PB Steak, Miami
1-3/4 parts Portón
3/4 part lemon juice
1/2 part rich cinnamon pineapple Demerara syrup*
1 egg white
1/2 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.

Enjoy Pisco Portón in the following places this coming February 2nd


Sushi Samba

Nacional 27


Pisco Porton in NYC
all the following restaurants will be offering half priced Portón Sours all day and night on February 2nd.

The Wayland


Tacu Tacu


San Francisco:
La Mar Cebichería
On February 2nd hosting a Pisco Sour Day party, where they will be giving away a trip to Peru. Raffle tickets are $15.

Try one of 5 different Chilcano infusions with Portón, including coconut, lychee, pineapple, mango, cinnamon-clove, prunes). Each $10 on February 2nd.

Pisco Lounge
Visit the 1st pisco bar in America! On February 2nd Portón pisco sours are $5 each.

Try a traditional Portón Sour, made with a homemade syrup, infused with cloves, cinnamon and some secret ingredients – on February 2nd $9 each.


PB Steak

Latin Bites
Complimentary Portón pisco sour flights all day on Saturday, February 2nd

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Henrique Kerch
I'm a Caracas native, living in Chicago. I have a passion for travel, culture, food, adventure and discovering new places off the beaten path. I still remember the first trip I took internationally as a child and the excitement that it was to know that everyone will speak another language. Traveling was cool—waking up early to make the trip to the airport, packing too much and then realizing it’s much better to pack light. Now a travel writer, I get to see new places continually, check out new restaurants, and talk about my experiences. Just as I’m about to be done with a trip, I see myself at the airport daydreaming while staring at the departure board thinking about my next destination.