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Miami bartender Martin Calero warms up the season with a classic brandy sour.
1 1/2 oz. brandy
3/4 oz. simple syrup (1:1)
3/4 oz. fresh lemon juice
3/4 oz. fresh egg white (pasteurized if you like)
Dash of Angostura bitters
Tools: shaker, strainer
Garnish: brandied cherry
Shake well with ice cubes and strain over fresh ice cubes into a rocks glass, then garnish.
Martin Calero, Barceloneta, Miami