The Tasting Panel magazine

November 2013

Issue link:

Contents of this Issue


Page 97 of 152

for me during the last three years is talking to both consumers and trade, who speak of pisco with so much passion, which allows us to engage in conversation of how the category will continue to grow." Pisco Punch Aaron Joseph, Wit & Wisdom Tavern at Four Seasons Hotel, Baltimore   "I love working with Portón because it has such great versatility, says Aaron Joseph, " of Wit & Wisdom Tavern at Four Seasons Hotel, Baltimore. "As a pisco it stands out when featured in a cocktail, but also mixes well when incorporated with other spirits. It truly is something special and I am very excited about this product. " Future Growth The Last Ice Age by Deysi Alvarez, Paich˜ , e Los Angeles PHOTO COURTESY OF PORTÓN "I like to use Portón in The Last Ice Age because it balances well with the Japanese whisky and the rest of the ingredients, says Deysi " Alvarez of Paich˜ , a cutting-edge e fusion restaurant in the Marina del Rey neighborhood of Los Angeles. "The concept started out somewhat like a Pisco Sour, but with ingredients that speak to and represent the Japanese/Peruvian fusion at Paich˜ . e" ◗ 1½ parts Portón ◗ ½ part 12-year-old Japanese whisky ◗ 1 organic egg white ◗ 3⁄ 8 part lime juice ◗ 3⁄ 8 part lemon Juice ◗ ¾ part evaporated simple syrup ◗ 3 shiso leaves ◗ 1 Asian pear ◗ Dash Fernet Branca–cinnamon liqueur drops ◗ 1½ parts Portón ◗ ½ part lemon juice ◗ ½ part pineapple juice ◗ ½ part sage cane syrup ◗ 1 dash of Angostura Bitters ◗ Crushed ice ◗ Sage sprig for garnish   ◗ Combine the Portón, lemon juice, pineapple juice and sugar cane syrup into a shaker and shake for about 15 seconds. Double-strain into a rocks glass and top off with crushed ice, a dash of Angostura Bitters and sage sprig for garnish.   PHOTO COURTESY OF FOUR SEASONS HOTEL, BALTIMORE In the next few months, the conversation on pisco, and Portón, will be continuing with great gusto. This holiday season, Portón will offer a holiday gift box featuring etched cocktail glasses with their iconic logo. Prior to that, Kallop notes the company published its digital bi-monthly newsletter in late September, which promises to keep both consumers and the trade up on exciting new developments with the brand. In the coming year, Kallop mentions social media will be playing an increasingly important role in keeping the excitement and interest from trade and consumers growing at the same momentum as the product. The journey is just beginning," Kallop says. "One of the highlights has been the overwhelming response from consumers, bartenders and retailers with regard to the taste and quality of the product. We spent a lot of time and effort building Portón over the past three years, and to see that work come to fruition has been most fulfilling." ◗ Sous vide the Asian pear and 2 shiso "The other white spirit." At Paich˜ , a e Japanese/Peruvian fusion restaurant in Los Angeles, Deysi Alvarez uses Portón in a craft cocktail. leaves with Portón for about 2–8 hours, depending on the temperature of the sous vide. Strain the infused Portón mixture. Dry-shake the infused Portón, egg white, lemon juice, lime juice, simple syrup and whiskey to emulsify the egg white and create a foam. Shake again long and hard, and strain into a coupe glass. Garnish with a shiso leaf and 3 cinnamon Fernet Branca drops. november 2013  /  the tasting panel  /  97 TP1113_066-107.indd 97 10/24/13 9:25 AM

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - November 2013