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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!

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.

BTS where have you been all my life??? Lol love this.

Tasted like the cherry flavoring they put in cough drops and cold syrup, but in a nice way.

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...

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.

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!

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.