- 2 oz ruby port
- 1 oz pisco
- 2 dashes orange bitters
- orange twist to garnish
I picked up some pisco on my last liquor store trip on a whim. While looking around for recipes today I found this one, which I wanted to try because it uses port. (I’ve recently started becoming curious about cocktails that use various wines.) I expected this to be sweeter than it was, but my guess is that the port I used was not as sweet as I am used to. The pisco gave it a sort of earthy sourness that surprised me. I look forward to experimenting more with pisco.
Interesting! I’d love to try this because it isn’t a combination I would normally put together. It is a shame that I have neither Pisco nor Port currently.