When I think of Valentine's Day I think of pretty pink, purple and red hues like blush, rose and fuschia. It's the time of year to embrace soft, warm toned decor and treats! In my house, of those Valentine's Day treats are often in the form of a cocktail, like this Clover Club cocktail.
The Clover Club was first served decades ago and was only recently re-invented/modernized at the drink's namesake restaurant, The Clover Club in Brooklyn, NY. The Clover Club cocktail is a raspberry-based gin sour. The addition of egg whites gives this cocktail a fluffy, cloud-like top. Fresh raspberry syrup gives the drink it's beautiful pink blush colour, while lemon juice and a dash of bitter add balance. Serve the Clover Club in a beautiful coupe cocktail glass and you've got yourself a cocktail made for an event, like stay-at-home Valentine's Day!
While we can't make a trip to Brooklyn at the moment, we can still enjoy and share this fabulous cocktail with those we love.
Wishing you all a warm and cozy Valentine's Day,
Krista xo
The Clover Club Cocktail (adapted from here)
makes 1 drink
Ingredients
3-4 raspberries (+ 3 more for garnish)
3/4 oz raspberry syrup (*see recipe note below)
1.5 oz gin
1/2 oz fresh lemon juice
1/2 oz dry vermouth
2-3 dashes Angostura bitters
1 egg white
Method
In a cocktail tin add raspberries and raspberry syrup. Muddle until raspberries have broken down and released their juices. Add gin, lemon juice, vermouth, bitters and egg white. Put lid on and dry shake for 30 seconds to froth the egg white. Add ice to fill shaker and then shake for another 30 seconds or until the tin is chilled. Strain cocktail into a coupe glass and garnish with 3 skewered raspberries.
Recipe Notes:
*Raspberry Syrup
Ingredients
1/4 cup raspberries
1/2 cup sugar
3/4 cup warm (not boiling) water
Method
In a small bowl mix together the raspberries and sugar. Mash berries with a fork, stir mixture together and allow fruit to macerate for 30 minutes. Add warm water to fruit, stirring to dissolve any remaining sugar granules. Allow syrup to sit for 30 more minutes to thicken, or until syrupy consistency and cooled to room temperature. Strain syrup into a clear glass container, discarding any solids. Raspberry Syrup can be stored in the refrigerator for up to two weeks.
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