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

Glass: rocks

Garnish: brandied cherry

Shake well with ice cubes and strain over fresh ice cubes into a rocks glass, then garnish.

Martin Calero, Barceloneta, Miami

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