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CLOVER CLUB


Developed by barman George Boldt, who owned Philadelphia’s Bellevue- Stratford Hotel on South Broad Street, this frothy and delicate drink is named for a local men’s club that met regularly at the hotel from the late-1800s to the early-1900s.


INGREDIENTS 30ml gin, 30ml dry vermouth, 15ml fresh lemon juice, 15ml egg white, 15ml raspberry syrup, 1.5 barspoons simple syrup.


METHOD


Combine all the ingredients in a shaker and shake hard for 10–15 seconds so the egg white froths up and emulsifies. Half fill the shaker with ice, re-cover, and shake hard for about 10 seconds longer. Strain into a chilled coupe glass.


LIBATION NOTE Although this drink doesn’t traditionally come with more than its frothy head as a garnish, try it with a mint sprig, slapped between your hands in a clapping motion to release the aroma before dropping it into the glass.


24 | mccarthyholden.co.uk


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