Lynnette Marrero’s Pisco Sour

Lynnette Marrero, Llama Inn | Brooklyn, NY

Considered a classic in Chile and Peru, the Pisco Sour is said to have been created by American expat Victor Morris, who opened Morris’ Bar in Lima in 1916. But the drink—consisting of sugar, citrus and Peru’s national spirit, pisco, plus an egg white and a flourish of Angostura bitters—the drink has, for over a century, failed to earn much of a following Stateside.

That’s not the case at Llama Inn, however, where Lynnette Marrero’s version of the drink has become remarkably popular. (On average, the bar sells about 150 Pisco Sours per week.) Built on a base of Macchu Pisco, plus a split measure of lemon and lime juices and an extra rich sweetener, the drink is flash-blended using a stand mixer, which guarantees a thick layer of froth and makes for a quicker serve. However, when making the drink at home, Marrero prefers to employ a simple dry shake for a velvety texture, which gets finished with a flourish of Angostura bitters.


Serving: 1

  • 2 ounces pisco, preferably Macchu Pisco
  • 1/2 ounce lemon juice
  • 1/2 ounce lime juice
  • 1 ounce gumbo syrup (see Editor's Note)
  • 1/2 ounce egg white

Garnish: Angostura bitters

  1. Combine all ingredients in a mixing tin and dry shake (without ice) until the egg white is very frothy..
  2. Add ice and shake again until chilled.
  3. Double strain into a coupe glass.
Editor's Note

Gumbo Syrup:
Combine equal parts cane sugar syrup (2:1 sugar:water) with gum syrup.