Sunday, December 12, 2021

crimson & clover

1 oz Perry's Tot Gin (Junipero)
1/2 oz Del Maguey Vida Mezcal (Mezcal Union)
1/2 oz Dolin Blanc Vermouth
1/2 oz Lime Juice
1/2 oz Raspberry Syrup
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
Two Sundays ago, I opened up the Death & Co.: Welcome Home book and quickly found an interesting Clover Club riff called the Crimson & Clover. The recipe was created at Death & Co.'s Los Angeles' outpost by bartender Matthew Belanger in 2016 with three changes: the splitting of the gin with a small portion of mezcal, switching from lemon to lime, and swapping dry vermouth (or the absence of vermouth) to blanc. Here, the Crimson & Clover flirted with the nose with a floral, juniper, smoke, and berry bouquet. Next, a creamy lime and raspberry sip made its move towards the gin, smoky vegetal, and tart berry swallow.


Unknown said...

Do you have recipe for your raspberry syrup?

CocktailVirgin said...

I have the NY Times recipe here but I haven't used that one in a long time.

However, if you blend rasberries with an equal part of water, strain, measure, and whisk in an equal part of sugar, you'll be at 1:1.

There are other ways like toss the raspberries in an equal part of sugar and let the juice come out overnight. Muddling can be done. Strain. This comes out a little shy of 1:1 but works in drinks.