Greetings all. Time for some Gin? Gin. Yep. Everyone loves Gin. Lovely Gin.
We’re making a classic cocktail for this week’s #MasterofCocktails, which to be honest feels anything but. You’d swear this was a modern drink. It’s called the Clover Club Cocktail – basically a gin sour with added Raspberry.
Traditionally this would be a syrup, but we’re going to be using the Raspberry Liqueur from St. George Spirits.
It’s the most raspberryish thing.
Including ‘raspberries’, as it’s made from distilled raspberry brandy, with added Raspberries.
You’ll be needing these…
List of Ingredients
- 50ml of Bathtub Gin
- 20ml of St. George Raspberry Liqueur
- 15ml of Fresh Lemon Juice
- An Egg White
So. To business then. We’re going to build this lot into a shaker with a good handful of ice in.
Start with 50ml Bathtub Gin. Tastes better from a 1.5 litre bottle. It’s been proven. #Science
Next, 20ml St. George Raspberry Liqueur.
Now 15ml Fresh Lemon Juice. Less than the Liqueur, as it’s less sweet than a syrup.
Finally, an Egg White. You can go with 1/2 if you prefer, but I like the high viscosity.
Now shake. Hard. For 30 seconds, then double-strain, and discard the ice…
Shake again for a second time with no ice to give massive body and a lovely head.
Pour into a Frozen Coupe glass and wonder at its fluffiness. WONDER AT IT.
Don’t really *need* a garnish, but it looks awfully nice with some fresh raspberries, doesn’t it?
Enjoy!
As ever, we always love to see people make the cocktail themselves along with us on a Sunday – just like @Niamhul did!
@Niamhul used Tanqueray and Chambord to make this Clover Club Cocktail trio – cheers!
Stare into the future of #MasterofCocktails and see what we’ll be using from 6PM on Sunday (and the answer is ‘pickled shiitake’ – P89).
Next week, you’ll be needing these…
Punt E Mes, Cynar Liqueur, Smooth Ambler Old Scout 7 Year Old Bourbon, Bitter Bastards Black Truffle Bitters – Tuber Uncinatum and Pickled Shiitake.
Ben
