Southampton - In Peru, the first Saturday of February (February 4) is a national celebration called Dia Nacional Del Pisco Sour, the English translation being The National Day of the Pisco Sour.

As the popularity of Peru's gastronomic scene soars what better day is there to rediscover this delicious spirit?

Pisco, also known as the "fifth white spirit," is a type of brandy cultivated from grapes and its potent concoction with lime juice, simple syrup, a dash of egg whites, and bitters is truly special to Peruvian heritage. The history of the spirit dates back to the 16th century, and the pisco sour is nearly 100 years old, first created by the American ex-pat Victor Morris, and then perfected by Mario Bruguet, who made the velvet-like addition of egg whites to the recipe.

Newly-launched Pisco Portón is the first truly premium pisco available in the U.S. and makes for the ultimate Pisco Sour. As the white spirit's category equivalent of single-malt scotch, it combines centuries-old methods with state-of-the-art and eco-friendly technology to create a mosto verde Pisco of unmatched quality.

Portón Pisco Sour

 • 1 ½ parts Pisco Portón
 • ½ part fresh lime juice
 • ½ part simple syrup
 • ¼ part egg white

Shake ingredients with ice. Strain into chilled glass. Garnish with a dash of bitters.

About Pisco Portón
Pisco Portón is a new, 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 shadows of the Andes Mountains, Pisco Portón 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, Pisco Portón combines centuries-old methods with state-of-the-art and eco-friendly technology to create a mosto verde pisco of unmatched quality.