Shaken · Coupe
GarnishAngostura bitters
Shaken · Coupe
Lynnette Marrero, Llama Inn, Brooklyn
Lynnette Marrero's Pisco Sour cocktail recipe
What goes in it
- 2 oz
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 1 ozGumbo syrup (1:1)
House prep · Recipe below ↓
- 0.5 ozEgg white
- 3 dashesAngostura bitters
Bottle · Angostura Bitters
Method · Shaken
- 1Dry shake everything until the egg white is very frothy.
- 2Add ice, shake again until cold and double strain into a coupe.
- 3Dot the foam with Angostura.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Angostura bitters
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Gumbo Syrup (1:1)
- Yield
- As needed
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partcane sugar syrup (2:1)
- 1 partgum syrup
Method
- 1Stir equal parts rich cane syrup and gum (gomme) syrup together until uniform.
About the Lynnette Marrero's Pisco Sour
Lynnette Marrero's Pisco Sour is a sour made with pisco, lemon juice and lime juice, created by Lynnette Marrero at Llama Inn.
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