We were recently sent a sample of a new pisco brand, Pisco Portón — and last Friday some friends with a flair for mixology were nice enough to come by and create a couple of cocktails with it.
The first was a classic Pisco Sour, made with pisco, lime juice, sugar, bitters, and egg whites, and we all gushed over its greatness. There’s just something about how the creaminess of the egg whites offsets the tartness of the lime that makes a Pisco Sour go down easily — while still seeming like a “real” drink. Plus, it’s pretty!
The second pisco cocktail of the night was a festive concoction called Que Lastima. It’s the creation of tiki consultant (yes, really!) Blair Reynolds and has been immortalized on the Mixoloseum blog as the winner of an original pisco cocktail contest held back in 2009.
Que Lastima
- 2 oz Barsol Quebranta pisco
- 3/4oz lime juice
- 1/2oz cinnamon syrup
- 1/4oz falernum
- 1 dash Fee’s Old Fashioned bitters
- 1 dash pimento dram
Shake briefly with crushed ice and spent lime half. Pour into an old fashioned glass.
Our team subbed in Pisco Portón for the recommended Barsol Quebranta brand and we were pleased with the results — but the cinnamon flavor, along with the strong clove notes in the falernum, established this drink for us as one best served at holiday time.
Pisco Portón is made in the Hacienda la Caravedo distillery in Ica, Peru. The brand was officially launched in California this month and runs between $40 and $50 retail for a 750ML bottle.
The Home Glass 
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