Gunner’s Libation: Portillo Pisco Sour |

Gunner’s Libation: Portillo Pisco Sour


Serves 6

3 parts Pisco

1 part sugar syrup

1 part key lime juice


Combine Pisco and key lime juice in a blender. Mix well. Add the sugar syrup and continue mixing. Add the ice and blend 4 minutes longer. Serve immediately.

Back when the World Cup Finals were in Aspen in March, I got this great recipe for a Portillo Pisco Sour. The hook: The concept for the World Cup was created in the Portillo bar during the 1966 World Championships; the Pisco Sour is the Portillo bar specialty. And while the races have come and gone — it’s summer, finally! — the recipe resurfaced this week. The hook: Ski Portillo opens Saturday, June 24 — the Chilean ski area received feet of snow recently. Hard to imagine on these glorious summer days, but some folks are out there making turns. Cheers to them!

Support Local Journalism

Support Local Journalism

Readers around Aspen and Snowmass Village make the Aspen Times’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User

Aspen Times Weekly