Four Leaf Clover
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Four Leaf Clover
Serve in a Martini glass
| 1 dried | Clove |
| 2 oz | Light gold rum (1-3 year old molasses column) |
| 3⁄4 oz | Apple juice/apple cider (cloudy & unsweetened) |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Honey syrup (3 parts honey to 1 water by weight) |
Garnish: Physalis (cape gooseberry)
How to make:
MUDDLE clove in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Originally based on vodka but seemed a shame not to try it as a Daiquiri.
History:
Created in 2008 by Denis Broci at Maze bar & Restaurant, London, England.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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I re-mixed it again, but this time cut back on the lime juice to 1/2 oz/15 ml and it was more balanced and not as citrus prevalent; however, if you do use a sweetened apple juice you may require the original amount.
A bit confusingly, while the ratio of honey per water is usually indicated, I find that here it is suggested the monin honey syrup but its specifics/ratio are not described so we are left a bit to guess, which after all is in the nature of cocktail in terms of pinch/drops and yeah, ratios. But yes, I'd bet that you should have mixed your honey with water either one to one or two honey to one water if we were to follow the lines above.