Winning Wine Wednesdays: National Pisco Sour Day, Drumbar's New Cocktail Menu & The Publican Introduces Hundred Horse Beer

Move over Punxsutawney Phil, Saturday is not only Groundhog Day but National Pisco Sour Day!  Pisco, also known as the “5^th 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.

Portón pisco 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.

A number of hot Chicago bars and restaurants including Sushi Samba, Nacional 27, and Between have jumped on board, to offer guests the classic Portón Pisco Sour as well as other Peruvian cocktails. National Pisco Sour Day is a great opportunity to explore a new spirit, cuisine, and culture without having to leave Chicago!

If you're not in the area, you can still enjoy a D-I-Y cocktail.  Here's the recipe below!

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.

For more information follow them at www.Facebook.com/PiscoPorton.

Craig Schoettler

Last Wednesday, Drumbar (located inside the Raffaello Hotel) unveiled its new cocktail menu to Chicago media.  Drumbar's new Beverage Director is Craig Schoettler, former Executive Chef of The Aviary.  

The new cocktail menu, is broken down by specialty, classic and progressive cocktails. This ever-evolving cocktail menu will be reflective of Craig’s culinary approach to crafting cocktails.

Featured on the new spirits menu will be an unparalleled selection of whiskeys, scotches, bourbons and cognacs. Drumbar also offers sought after limited releases, and one-of-a-kind, highly allocated products to offer some of the most unique spirits to their guests. 

These limited bottlings include St. George 30th Anniversary Whiskey, of which only 175 bottles were released as well as St. Magdalene's 23 Year Old Scotch, a prime vintage from a now-defunct distillery of over 25 years.

For more information on Drumbar visit here.

Last Thursday, the Publican celebrated the launch of Hundred Horse, their new collaborative brew with Philadelphia's Alla Spina Restaurant and Victory Brewing Company.

Hundred Horse will enter the Chicago market for a limited time only, and the Publican will be the Chicago headquarters for its Midwest debut.

Hundred Horse is a dry, rich ale (5.5% alcohol) made with German Kolsch yeast and Oregon chestnuts.

Stop in soon to taste this delicious brew!