CLOVER CLUB COCKTAIL
This distinct 1917 variation of the Clover Club cocktail replaces the traditional lemon juice with dry French vermouth for a smoother, more aromatic profile. The blend of botanical gin, sweet raspberry syrup, and herbal vermouth is shaken with egg white to create a luxurious, velvety texture and a beautiful foam topping. Elegant and sophisticated, this pre-Prohibition recipe offers a unique glimpse into the refined tastes of the era.
Ingredients
- 1 cup Ice (crushed or cubes) (Originally 'Fine Ice'. Quantity estimated for filling a shaker half full.)
- 0.5 ounce Raspberry syrup (Originally '1/2 pony'. Converted to modern measurement (1 pony = 1 oz).)
- 0.75 ounce Dry Gin (Originally '1/2 jigger'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 0.75 ounce French Vermouth (Dry Vermouth) (Originally '1/2 jigger French Vermouth'. French vermouth is historically dry vermouth.)
- 1 large egg white Egg white (Use pasteurized egg white if concerned about raw egg safety.)
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Instructions
- 1Fill a large bar glass or cocktail shaker about half full with fine ice. Add the raspberry syrup, dry gin, French vermouth, and the white of one egg.
- 2Shake the mixture vigorously until well chilled and the egg white is emulsified and frothy. Strain into a chilled cocktail glass and serve immediately.
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