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Bakewell Tart Sour
Exactly as the name suggests. Also works well served straight-up in a coupe
Aaron Fredriksson
17th June at 21:04
The citrus makes a big difference, i forgot it and the drink was sickly sweet, i put a lil squirt back in and stirred- suddenly the alcohol got kicked off a step which it needed. Lovely recipe!
20th April at 10:47
I was really surprised a) how it tasted similar to a Bakewell Tart and b) how much I liked it! I don't usually drink Cognac, so this was a lovely surprise.
18th April at 00:48
BTS where have you been all my life??? Lol love this.
8th August 2024 at 06:26
Tasted like the cherry flavoring they put in cough drops and cold syrup, but in a nice way.
2nd May 2024 at 23:55
Just trying and liking it very much! Take it easy with the lemon, and you can feel layers of all ingredients. A bit less syrup also appears to help...
29th April 2024 at 04:52
Tried this Bakewell Tart Sour tonight, not bad - maybe it's just me, but on first tasting out of my shaker I was hoping for a bit more "confectionery" out of it, or at least the feeling of such - so I ended up adding an egg white via reverse shake, and found the cocktail a lot more satisfying. I may also up the amount of Luxardo cherry syrup by just a tiny touch next time as well (maybe 2 barspoons). In this way, it is a bit reminiscent of Morgenthaler's Amaretto Sour.
4th March 2024 at 07:24
Looks like this recipe has changed over time. I just made it with 40 ml brandy, 30 ml Disaronno, 7.5 ml Luxardo maraschino cherries syrup, 15 ml lemon juice, 1 dash angostura. I thought it was delicious, and well balanced. Nice "dessert" cocktail that's not overly sweet!
5th March 2024 at 11:19
You're right, Peter. I tweaked the recipe to the one you made in a quest to improve the balance on 3/Sept/21.
25th November 2023 at 20:30
A Bakewell tart is basically an almond frangipane with a thin layer of jam in a pastry case. If you like them (or haven't tasted one and would like to), drink this -- this is a Bakewell tart in alcoholic, liquid form. Normally very dubious of 'transcriptions' of other foods, I found this one delicious and very more-ish. One note of caution: consider make it slightly light on the lemon and then testing. Maybe it's just a seasonal thing, but I'm finding the lemons very sharp at the moment.
15th July at 13:10
As someone who never had a Bakewell Tart, thanks. This is exactly what I imagine it would taste like, minus the lemon juice.
27th December 2023 at 00:09
Thanks for the tip. At first glance I was going to pass on the lemon juice…
16th September 2023 at 22:10
Though I'm not a fan of "sweet" cocktails, this was actually quite nice. Quite complex on the flavor profile. Very nicely balanced with the Luxardo being somewhat prevalent. Not overly sweet. Would recommend.
25th March 2023 at 20:12
I just made my own orgeat, so looking for any excuse I added 5ml to this recipe and did a royal shake with the spent lemon in the shaker. Really delicious, love the bonus of having a reliable answer to the extra luxardo syrup.
25th March 2023 at 20:14
That should be a Regal shake!
21st September 2022 at 10:22
Huge hit in our household as we love a Bakewell tart! These are delicious but I wouldn't have more than one in a night.
3rd January 2022 at 05:36
Wonderful. Perfect for an evening cocktail. Actually had with a piece of Bakewell Tart we made for New Year's. Everything went perfectly together.
2nd September 2021 at 00:45
I agree with others here. I made it with maraschino syrup at recipe proportions and it overwhelmed the drink, I felt. On second try I knocked the syrup down to 10 ml and the cognac up to 40 ml and it was delicious. I’m thinking 7.5 ml with the higher cognac might approach perfection.
3rd September 2021 at 17:49
Sorry, I mean 7.5ml syrup! I tried with 10ml and was also good but still on the sweet side.
3rd September 2021 at 17:46
Agreed. I tried with your suggested 40ml cognac and 10ml cherry syrup and indeed was delicious. I've amended the recipe above accordingly. Many thanks.
22nd July 2021 at 03:41
Used standard simple syrup to limit the sweetness. Used juice from Stonewall Kitchen/Tillen Farms Bourbon Bada Bing Cherries. Big hit with wife and daughter. Wife says this is a great drink for a winter night. Although I just made it in July :)
13th June 2021 at 17:31
I'm enjoying this as I type, served on the rocks. I made this with just 5ml of Luxardo Maraschino syrup and a generous 15 ml of lemon juice, and that was sweet enough for me. On the nose, and indeed the retronasal impression, is certainly almond and cherry, so the name is entirely appropriate. On the palate, Amaretto is to the fore, followed by Maraschino, so it is on the sweet side - but with a balanced sourness from lemon, while the cognac provides a mellow warmth.
23rd April 2021 at 19:48
I made this tonight, although it tasted nice, it was rather on the sweet side and am wondering if we are using a different maraschino syrup product, I thought 30ml of the syrup was a lot, especially using the rich dark syrup from the type of jars I buy, I hesitated to only use 15ml.
Maybe I will try with 15ml.
Maybe I will try with 15ml.
25th April 2021 at 19:39
Same here. Mine (using Luxardo cherry syrup) also came out darker than the picture. I would probably reduce the syrup by 25% or bump up the lemon by 50%.