This cocktail recipe is a Confluence Distilling riff of one of the world's oldest gin cocktails, the clover club, created way back at the end of the 1800s. There are a few variations of this cocktail circulating the bar scene, and, as most of our originals, this version is tailored specifically to our unique spirits and flavours.
The Clover Club cocktail is fruity, frothy, refreshing and a beautiful red-pink colour. For the home bartender, I'd rate it at a 4/5 difficulty on an arbitrary scale. Partially because of the need to separate the egg white from the yolk, and partially because of the number of ingredients.
1.5 oz Detour Dry Gin
0.25 oz Dry Vermouth
0.25 oz Sweet Vermouth
0.5 oz lemon juice
0.5 oz simple syrup
0.5 oz egg white
4-5 raspberries (fresh or frozen)*
1 mint leaf
Add all ingredients into a shaker tin, NO ICE, and vigorously shake for 15 sec (aka dry shake**). Add ice into the shaker tin, and shake again for 10-15 seconds. Strain the liquid into your coupe or cocktail glass, and garnish with a mint leaf or fresh raspberry.
*You can also make a raspberry syrup, which would replace the simple syrup and raspberries. 1 cup of raspberries, 1 cup of sugar and 1 cup of water, boiled together and strained.
**Dry shake creates extra 'foam' on the top of the cocktail for a nice look and creamier texture.
As mentioned, this cocktail recipe is over 100 years old, which means it has been modified countless times by hundreds of bartenders, each adding their own flare to the mix. If you'd like to read more about the original 1901 recipe check out THIS ARTICLE. Have fun exploring!