Today we were gathered at Don Portofino, the new Mexican restaurant in Mount Pleasant. Here, for a very special pop-up featuring Licor 43.
It was a private event with industry guests. Invitees were able to try a handful of cocktails featuring the spirit of the hour. A mostly tropical mix with a couple of midday pick-me-ups to help usher in happy hour, as well as cool down from the heated temperatures outside, that carried in.
We eagerly grabbed a seat by the bar to be able to watch our cocktails being made to order. As a group of three we decided to share one of each to be able to ascertain our favourite and go back for a full glass of that individually.
We tried six out of the seven drink menu items, bypassing the one that was just a mix of espresso cold brew and Licor 43.
But first everyone who walked in was greeted with a welcome shot. They called this a “Mini Beer”, as the name perfectly described the visual. It was Licor 43 straight, topped with a layer of heavy cream. There was no mixing, there was no shaking, it is as you got it and it was great. Definitely one to bookmark and serve at your next dinner party. Note, the mini stein glasses are a must for the full effect.
It looked like a miniature beer served in their branded mini stein. However, it tasted like like ice cream and had a similar creamy mouth texture. This made for the perfect in introduction to Licor 43, for those who are unfamiliar. It really showcased how delicious the spirit is neat, speaking to the fact that it is conceived from 43 different natural ingredients (hence the name).
Now warmed up we directed our attention to the Popup drink menu. The most eye-catching cocktail on it was definitely Pigeon Park. It was a cheeky and risqué comment on Vancouver, for those who know, know. The syringe finisher had people gagged, the dried hibiscus garnish looked like mystery meat to add to the shock.
Although it tasted like nothing like what the name and visual implies. Licor 43, ‘Hibiscus Infused’ Sierra Tequila, Moondog Latin Bitters, Grapefruit Juice, Himalayan Pink Salt, and Hibiscus Flowers. It was refreshing, tangy, and fruity. The “girliest” of the lot. A drink you would expect at a garden party for hue and floral notes.
The Aztec Chocolate Cold Brew was your coffee martini, but made heavy and rich with the distinct taste of a nutty dark cocoa. This changed what I know about coffee martinis. Licor 43, Cold Brew Coffee, Malagasy Chocolate Bitters, and Licor 43 Chocolate & Aztec Chocolate Cold Foam.
The Matcha Gimlet was an equally rich and creamy cocktail, but at a contrast to the above with its bitter to sweet notes. It was harder to hide the punch of the spirit in this. Licor 43, Condesa Clasica Gin, Matcha Powder, Condensed Milk, and Fresh Lime Juice.
The Mojito D’Oro was your classic refreshing minty mojito, but given more pop with Licor 43, Don Papa Rum, Passionfruit Puree, Fresh Lime Juice, Mint, and Citrus. The passion fruit was the highlight, thickening the beverage and injecting it unique sweetness to the mix.
My favourite was the Baunilha Brasília, introduced to me as a spiked Brazilian lemonade. I have never had anything like it. Licor 43, Condensed Milk, House-Made Brazilian Lemonade, and Lime Leaves. It was sweet cream and reminded me of key lime and lemon meringue pie combined. The ultimate sweet summer drink.
And for those who like horchata the Cocochata could not be missed. Although, as is my critique with all in house made hortcahtas, I wish I could more creamy with a greater cinnamon and sugar milk flavour. Although, I do understand that the intention is to have it drink refreshing, like water; and not heavy, like cream. Thin on the lips with Licor 43 Horchata, Boracay Coconut Rum, House-Made Horchata, and their Signature Spice Blend.
For food, our restaurant host had a buffet line that hinted to their regular menu. This included salsas, dips, and ceviche served with chips. All of which were soft and fresh to contrast the hard and crunchy blue corn tortilla chips.
They were beans, pork, and chicken on corn tortillas; between flour tortillas as quesadillas; and as the filling to a crunchy baguette sandwich. You basically just needed to choose your desired starch.
Sadly, I had a late lunch and came relatively full. I was able to taste a bit of everything, but will definitely need to come back to get it a better feel for this menu. After all, the main focus tonight were the drinks.
In closing, this was a great way to get to learn a little bit more of a lesser known spirit and how versatile it is. As well as an introduction to a new restaurant that I didn’t know moved in to this building.
La Cantina de Don Porfirio
151 E 8th Ave, Vancouver, BC V5T 1R8
(604) 566-5557
lacantinadedonporfiriobc.com
