News Column

Escape The Summer Heat Peruvian Style

Jun 13 2013 12:00AM

Hispanic PR Wire

NEW YORK, June 13, 2013 /PRNewswire-HISPANIC PR WIRE/ -- Move over sushi ... ceviche is taking the main course, offering a refreshing reprieve from the traditional barbeque this summer! Porton, the finest handcrafted pisco from Peru, is encouraging consumers to celebrate the cultural importance of Peru's National Dish - which at its simplest, consists of fresh raw fish marinated in citrus - with nationwide programs leading up to National Ceviche Day on June 28th.

(Photo: http://photos.prnewswire.com/prnh/20130612/NY30843 )

"Both sources of pride and national identity in Peru, ceviche and pisco are intimately connected. In celebration, Porton has invited renowned chefs and bartenders across the country to share their interpretation of the traditional Peruvian delicacy," says Porton Master Distiller Johnny Schuler. "We are challenging chefs to create bespoke dishes and bartenders to put their innovative skills to the test with cocktails that highlight the versatility of Porton and compliment the bright burst of citrus found in ceviche."

Eagerly accepting the challenge and "raising the bar" with a unique culinary cocktail concept, is renowned New York City barman Jorge Velasco. On June 28th, cocktail enthusiasts can visit Velasco's bar, La Pulperia, to taste his innovative libation, Porton Tigre ($12).

"My cocktail is inspired by leche de tigre (tiger's milk) – the Peruvian name for juice produced from the ingredients of ceviche, believed to be a hangover cure and aphrodisiac," says Velasco. "Combining many flavors of Peru, it has a light yet spicy flavor, perfectly complementing the layered notes in Porton."

The cocktail contains four layers: A scallop ceviche, made with yellow pepper, cilantro and fresh lime juice as the base, followed by a Porton-infused corn foam. Next, Velasco adds a camote foam – made with sweet potato, pineapple, cinnamon and clove. Finally, this culinary creation is topped with a Porton pisco sour foam and bitters.

In addition to the Porton Tigre, now through the month of July, Porton is partnering with award-winning restaurants and bars across the country, including Sushi Samba in Chicago, Latin Bites in Houston, Paiche in Los Angeles, MPP Brickell in Miami, and Mate in Washington D.C., to offer handcrafted perfection you can taste. For more information on unique celebrations in your city, visit www.PiscoPorton.com/NCD and join the conversation with #PortonCevicheDay.

Porton invites you to put your culinary skills to the test with an easy-to-make version of La Pulperia's ceviche cocktail recipe, Fiesta de Lima.

Porton's Fiesta de Lima
Created by Jorge Velasco
La Pulperia, NYC

1 part Porton pisco
1 part Leche de Tigre*
1 Egg white

Combine all ingredients and dry shake. Add ice and shake again; serve in a coupe.

*Leche de Tigre
Fresh scallops
Lime juice
Lemon juice
Fresh ground black pepper
Fresh ginger
Dash of sugar
Dash of salt
1 Jalapeno, chopped
1 Small onion, chopped
Cilantro

Mix all ingredients and let sit for at least one hour; pass through a strainer and reserve.

About Porton

Porton®, the finest handcrafted pisco from Peru, is a super-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 foothills of the Andes Mountains, Master Distiller Johnny Schuler combines centuries-old methods with state-of-the-art and eco-friendly technology to create a mosto verde pisco of unmatched quality. Porton is estate-grown, distilled and bottled at the Hacienda la Caravedo in Ica, Peru - the oldest distillery in the Americas.

www.piscoporton.com / www.facebook.com/piscoporton

SOURCE Porton



Source: Hispanic PR Wire


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