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Whenever someone speaks of pre-prohibition or prohibition cocktails, it's hard not to sound pretentious or snooty. Some folks take it the wrong way. As if you're saying my drink is better than yours because its been around a hundred years. That's not the case. Heck, the rum and coke is actually a pre-prohibition drink and that's about as pretentious as a big mac.
It's about partaking in something that's been able to stand the test of time. Even after a century they're still considered good cocktails. To think that your great-grand-pappy once enjoyed the very same cocktail (well, maybe not quite the same) is awe inspiring.
We have come through the re-birth of cocktails. Once again back to the glory days of actually enjoying and respecting the spirits of then and now. Our pallets have been resharpened; once dulled by high octane liquor and high fructose corn syrup.
This Sunday I decided to focus on the past. I've often been inspired by the Clover Club Cocktail but have never actually had one. In fact I've had many bartenders make me a cocktail inspired by the classic but have never had one like the original. So, today I set out to correct this error and enjoy the classic concoction at home.
In my quest I found 5 recipes for a Clover Club Cocktail with 5 different proportions. I decided to look to these recipes as suggestions and went with my own measurements.
CLOVER CLUB COCKTAIL
2 oz. Gin
1 oz. Lemon Juice
.75 oz Raspberry Syrup
1 egg white
I made the raspberry syrup by combining 1 cup water, 1 pint of raspberries, and 2/3 cup sugar. I didn't use equals parts sugar and water this time because I didn't want the syrup to be too sweet since the raspberries bring their own sugar to the mix.
Now, if you're thinking that this drink is going to be sweet, think again. This a sour with a touch of raspberry. If you're like many who love their beverages more on the sweet side, you could always cut the lemon juice in half and increase the raspberry syrup.
I, instead, opted to add dry vermouth; inspired by the current day Clover Club of NYC. I added 1/2 ounce of dry vermouth and decreased the gin to 1 1/2 ounces. I very much enjoyed this version more than the classic. (Note to self: add The Clover Club of NYC to my bucket list of bars.) Now to sit back and enjoy another Sunday afternoon.
I'm a Baltimore gal that loves her home town almost as much as a good drink. A bit of a cocktail geek that loves the classics while experimenting with my own recipes. I'm home schooled and eager to learn more about the spirited world of cocktails.