Saturday, September 12, 2020

clover club

1 1/2 oz Dry Gin (Beefeater)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Raspberry Syrup
1/2 oz Lemon Juice
1/2 oz Egg White (1 Egg White)

Shake without ice and then with ice, strain into a cocktail coupe, and garnish with 2 raspberries on a pick (omit)

While flipping through Amanda Schuster's New York Cocktails book, I was reminded that I had never had Julie Reiner's version of the Clover Club that she serves at the Brooklyn establishment under that name. I had previously written about the Clover Club as made at Green Street, but Julie's sourced a historical recipe first recorded in 1909 that includes dry vermouth along with the gin, citrus, raspberry, and egg white. Moreover, I have heard that the dry vermouth helps to tie together all of the flavors, and that it makes for a superior tipple. Despite its pinkness, the libation started as a men's drink at a club that did not even allow women to enter, but that association began to switch shortly after World War II before falling out of fashion as bars were less apt to make egg drinks.
The Clover Club with dry vermouth welcomed the nose with pine and raspberry aromas. Next, a creamy lemon and berry sip opened up into a gin and raspberry swallow. The dry vermouth was not an apparent flavor in the mix, but perhaps it was the glue that united parts better into a whole. Not that the vermouth-free one was all that shabby. I have yet to make them side-by-side to truly compare -- I am basing my memories on a drink I had in 2009; in addition, the Green Street recipe included a dash of Peychaud's Bitters perhaps derived from Stanley Clisby Arthur's Famous New Orleans Drinks & How to Mix'em.

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