For this drink I wanted to go classic and gin-based, so I’ve gone back to pre-prohibition days for the classic Clover Club cocktail.
There are a few variations of this one around, and mine is a bit of a combination of these. It works out beautifully to my palate.
It’s very different to my normal drinks, much smoother and certainly less of a slap about the chops!
I hope you enjoy.
- 5 fresh raspberries
- 50ml gin (I’ve gone for Rock Rose gin, which is a current favourite of mine)
- 10ml dry vermouth
- 10ml red vermouth
- 10ml grenadine
- 10ml freshly squeezed lemon juice
- 10ml sugar syrup
- Half an egg white
Prepare a chilled martini or coupette glass.
Give your egg white a whisk for 30 seconds – you don’t need to do this, but as a top tip it absolutely gives an edge to the lightness of the end drink.
Add all ingredients to a cocktail shaker.
Give a good shake for at least 30 seconds without ice – this will emulsify the drink.
Add a good handful and a half of ice, and give another good hard shake. The cocktail shaker should be freezing to hold by the time you are done. Double strain into your chilled glass.
Twist a piece of lemon zest over the drink to get a little spritz of the lemon oils over your drink.
Enjoy! It’s a light and fruity glass of goodness.
A product of 1974 Mancunia, Mark travelled around Europe and America before returning – hungry and thirsty.
A frequenter of Glasgow’s many restaurants, bars and taverns, Mark can also often be found at home dabbling with homemade cocktails.
There are rumours that these drinks may have caused random bouts of narcolepsy and memory loss, but to date, there have been no recorded fatalities.