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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.