Brother Cleve Sour

brother cleve sour

Original cocktail by Brian Miller, a pioneer of the craft scene in New York, working in Flatiron Lounge, Pegu Club, and Death and Co. Brother Cleve is the godfather of the Boston cocktail scene.

In the 1980s and 1990s, he traveled with Combustible Edison, a band promoted by Paddington drinks and Campari Corporation, and then the band Del Fuego, playing keyboards and composing.

Brother Cleve Sour

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Recipe by Julian Solorzano Cuisine: Classic CocktailDifficulty: Easy 🔨




Total time




  • 1.50 Ounces Pisco: Macchu Quebranta Pisco

  • .50 Ounce Lemon juice

  • .50 Ounce Lime juice

  • .50 Ounce Pineapple juice

  • .25 Ounce Cinnamon syrup

  • Dash of Dale DeGroff’s pimento aromatic bitters

  • .50 Ounce Emulsified egg white

  • Lemon for garnish


  • Shake all the ingredients (except the garnish) well with 3 large ice cubes.
  • Strain into a double old fashioned glass over 3 more large ice cubes.
  • Garnish with a lemon.


  • To make cinnamon syrup, combine 10 broken Ceylon cinnamon sticks,2 cups of demerara sugar, and 6 ounces of water, together in a saucepan over low heat and simmer, covered, for 1 hour do not boil. Cool, strain into a bottle, and refrigerate for up to 2 weeks.

If you want to learn more about how to make other syrups for your cocktails, check out our Everything You Need to Know About Cocktail Syrups post here.

Written by Julian Solorzano

Hailing from Queens, New York, Julian Solorzano served four years in the United States Air Force, traveling throughout Europe and experiencing the best of the local cultures, including their passion for good food and wine. He has since grown an appreciation for all things wine and mixology. Julian fuses that passion with his skills in writing, photography, and video production to share his passion with the world.

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