Andina Celebrates National Pisco Sour Day, Saturday, Feb. 6 - Food & Beverage Magazine

Andina Celebrates National Pisco Sour Day, Saturday, Feb. 6

andinaANDINA CELEBRATES NATIONAL PISCO SOUR DAY, SATURDAY, FEB. 6

The Pacific Northwest’s premier Peruvian restaurant toasts to its heritage with Peru’s national beverage and shares beloved Pisco Sour recipe

“Salud!” Be prepared to hear (and give) this toast to good health throughout the day on Saturday while celebrating National Pisco Sour Day. The first Saturday of every February has been declared Dia del Pisco Sour, or National Pisco Sour Day, by the Peruvian National Institute of Culture and since Pisco is such an essential part of Peruvian culture, the day gives nationals and travelers both a chance to proudly celebrate the treasured beverage. The Pisco Sour is one of the most popular drinks served at Andina, resulting in Andina being the largest Pisco consumer in the Pacific Northwest. Andina is proud to offer guests a Pisco Sour with high-quality Pisco imported from Peru, fresh squeezed lime juice, jarabe de goma (simple syrup), egg whites, ice cubes and Amargo de Angostura (bitters), following the classic recipe first created in the 1920’s by the Pisco Sour originators, Mr. Victor Morris and Sr. Mario Bruiget.

Visit Andina this Saturday for a Pisco Sour whether it’s your first time trying the drink, or a lifetime favorite cocktail, there’s nothing like toasting “Salud!” among friends. If you’re unable to make it to the restaurant, the Andina family hopes you’ll try their beloved recipe at home and celebrate with your friends and family.

ANDINA PISCO SOUR

1.5 fl oz Pisco puro
1 fl oz fresh squeezed lime juice
1 fl oz water
Baker’s sugar to taste
1 t egg whites
Shake all ingredients without ice in a cocktail shaker. Add ice, then shake again to chill.  Strain into martini glass. Finish with a squeeze key lime juice, then a dash of Angostura bitters.

About Andina

Andina, owned by the Platt-Rodriguez family, draws inspiration from the native culinary traditions of Peru, as well as from the contemporary cooking by some of Peru’s leading chefs. Andina’s kitchen team collaborates with owner Doris Rodriguez de Platt to develop a menu that celebrates the restaurant’s Andean roots with an emphasis on Novo-Peruvian cuisine. The kitchen sources native and local ingredients to create dishes at once traditionally rooted and personally inspired. Naturally healthy elements of Peruvian ingredients and cooking methods also enables Andina to offer a variety of menus to fulfill gluten free, celiac, vegetarian and vegan needs without sacrificing taste. The lively scene in Bar Mestizo features an extensive tapas selection, Latin-American cocktails, a raw bar and nightly live Latin-inspired music. Andina is open for lunch, dinner and happy hour and is located at 1314 NW Glisan in Portland, Ore. Call 503-228-9535 for reservations. Visit www.andinarestaurant.com for more information. Follow us on Twitter @andinaportland and Facebook at Andina Restaurant.

 

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