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COCKTAILS

Emily Schindler
How To Make A Clover Club
A Clover Club looks like cotton candy and tastes like raspberry ice cream, but it isn’t too sweet. In other words, it’s a perfect cocktail.
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A Clover Club looks like cotton candy and tastes like raspberry ice cream spiked with gin - but it isn’t especially sweet. In other words, it’s just about perfect. Plus, this cocktail has also been around since the late 19th Century, so drinking one is technically a cultural experience on par with visiting a museum. Sure, you have to make your own raspberry syrup, but that’s surprisingly quick, the payoff is worth it, and it’s not like your Google Calendar is exploding with events right now anyway. So let’s get to it. You’ll need an egg.

How It Tastes: Fresh, Tart, Like Raspberry Ice Cream

Drink If You Like: Gimlets, Raspberry Ice Cream

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Link:

The Infatuation Guide To Making Better Cocktails At Home

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The Clover Club

You’ll Need:

  • Ice
  • Coupe
  • 1.75 ounces gin
  • .5 ounce dry vermouth
  • .5 ounce raspberry syrup
  • .5 ounce lemon juice
  • Egg white

Step One: Lemon Juice

Unsurprisingly, this cocktail starts out with some kind of citrus. In this case, it’s lemon. Find one, juice it, and pour .5 ounce in your shaker.

Step Two: Raspberry Syrup

Wait, you don’t have raspberry syrup? Did you check your pantry? Or ask your roommate? Well, looks like you’re going to have to make some. And, fortunately, it’s easy. Just mash one part sugar and one part fresh raspberries together, then stir in one part hot water, and let that sit for about 20 minutes. Next, strain your syrup to get all the pulp out, and add .5 ounce to your shaker. (Feeling lazy? Take .5 ounce simple syrup and 5 raspberries, and throw that in your shaker instead. You don’t even need to muddle.)

Step Three: Dry Vermouth

In this cocktail, dry vermouth adds a little volume and dilution, and brings a slightly tangy and herbal flavor into the mix as well. But if you don’t have dry vermouth, you can technically skip this step and still wind up with a drink that’ll make your friends and relatives resent how good you are at making cocktails. Still, it’s a nice addition. Add .5 ounce to your shaker.

**Step Four: Egg White:

Crack an egg, and put the egg white in your shaker. If you’re concerned about salmonella, use a pasteurized egg - and if you’re overall just concerned about the fact that there’s an egg white in your cocktail, be brave. It’ll all make sense in the end.

Step Five: Gin

Find a gin you like. Anything works, as long as it doesn’t come in a plastic bottle and/or look like it belongs at a frat party in the year 1980. Add 1.75 ounce to your shaker.

Step Six: Dry Shake

When bartenders shake something without ice, it’s called a “dry shake.” You do this for pretty much any cocktail with an egg white in it, in order to get everything fluffy and integrated. So put the top on your shaker, and shake for about 10 seconds. You’ll find that it’s quiet, soothing, and possibly even therapeutic.

Step Seven: Shake (With Ice)

Next, add ice to your shaker, and shake hard for about 15 seconds. Once you finish, you should notice that your cocktail has a creamy texture and a whole lot of volume. That’s because of the egg white. Now strain your drink into a chilled coupe, garnish with several raspberries on a toothpick, and drink this vibrant cocktail in front of a large window in order to make your neighbors jealous.

Cocktail:

Ask Bryan Anything About Cocktails

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