Hey Yo,
This week's cocktail is not new, in fact it dates back to a men's club by the same name in Philadelphia from the 1880's thru 1920's. It is however the 1st cocktail I have ever made using a raw egg white. The egg white does not add any flavor but rather makes the drink creamy and gives it nice thick head of foam on top. I must say this drink is very tasty, with a good mixture of booziness and sweetness. It does resemble a popular upset-stomach medicine, but don't let that stop you from enjoying this pre-Prohibition cocktail. Also it is funny imagining a room filled with mustached men sitting around surrounded by many leather-bound books in a room smelling of deep mahogany while enjoying such a pretty pink and foamy beverage.
The Clover Club
- 2 oz. Gin
- .75 - 1 oz. Lime Juice
- 2 teaspoons Lemon-Vanilla Glaze* or .5 oz. Simple Syrup
- 1 barspoon Raspberry Preserves
- 1 Egg White
Dry-shake ingredients to emulsify the egg white and create the desired foaminess, vigorously shake all ingredients in cocktail shaker without ice for 5-7 seconds. Add ice and shake again, this time 12-15 seconds, to dilute and chill the drink.
Strain into chilled glass.
Enjoy!
* I used a Lemon-Vanilla Glaze that was left over from a batch of Lemon-Poppy Seed Muffins Kim made over the weekend. Below is a recipe for the glaze. This will obviously make more than 2 teaspoons worth of glaze, so store in an air-tight container for future drinks or even your own batch of Muffins.
Lemon-Vanilla Glaze
- 1/2 Cup Powdered Sugar
- 1/2 oz. Lemon Juice
- 1/8 teaspoon Vanilla Paste
Stir all ingredients together until well mixed and smooth.
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