Wednesday, November 10, 2021

brother cleve sour

1 1/2 oz Macchu Pisco
1/2 oz Lemon Juice
1/2 oz Lime Juice
1/2 oz Pineapple Juice
1/4 oz Cinnamon Syrup
1 dash Dale DeGroff Pimento Bitters
1 Egg White

Shake once without ice and once with ice, strain into an old fashioned glass with 2 ice cubes, and garnish with a lemon twist.

Two Wednesdays ago, I selected Dale DeGroff's The New Craft of the Cocktail book from my drink book pile and spied the Brother Cleve Sour. The recipe was crafted by New York City bartender Brian Miller as a tribute to the Godfather of the Boston Cocktail Scene. Brother Cleve has been mentioned here multiple times since 2007 including his walking tour of Boston, and the recipe utilizes Macchu Pisco which he has done a lot of brand work for including the pisco class we attended on the styles and techniques for Pisco Sours as well as the culture of Peruvian surf music. Music and touring with bands is what led Brother Cleve to glean from the vestigial cocktail culture still existing during the 1980s and 90s in various parts of America, and he brought that knowledge back to Boston to assist with programs as early as the 1998 opening of the B-Side Lounge.
The Brother Cleve Sour began with lemon and cinnamon notes to the nose. Next, a creamy pineapple and citrus sip flowed into Pisco, pineapple, and cinnamon flavors on the swallow with an allspice swallow.

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