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Clover Club
Gin-laced, sweet 'n' sour with a fruity blast of rich raspberry toned by dry vermouth. Depending on your raspberry syrup, the finished cocktail may...
Joshua Evans
16th October 2021 at 15:24
A beautiful cocktail. I’m a bit confused by your history. Though I’ve seen versions with and without vermouth, and I’m not sure that anyone really knows which one is “original”, I’ve never heard anyone dispute that the cocktail was created for/by the Clover Club in Philadelphia. Are you saying that Paul Lowe created this cocktail?
16th October 2021 at 18:44
Thanks for pointing out - the history was a little confused so I've added to this and hopefully made clearer. I'm not sure that anyone knows who created it!
10th May at 04:01
Simon, would you happen to have a recipe to share for a fresh raspberry syrup that would work at this 15ml quantity?
I'm prepping for a 200 person, 3 hour event for Mothers Day and want this to be the star. It's just me so I want to make a syrup for speed but am unsure the right proportions.
Three days in a row now my delivery was off so not much time for me to dial the recipe in, but its for sure coming tomorrow.
My plan is 2:1:1 , raspberry/sugar/water. I'll make simple, macerate the berries, blend the berries in, let it sit overnight and pass it through a sieve morning of.
Any helpful info or guidance would be greatly appreciated. (As I am for all the other fantastic info I've leanred from you)
I'm prepping for a 200 person, 3 hour event for Mothers Day and want this to be the star. It's just me so I want to make a syrup for speed but am unsure the right proportions.
Three days in a row now my delivery was off so not much time for me to dial the recipe in, but its for sure coming tomorrow.
My plan is 2:1:1 , raspberry/sugar/water. I'll make simple, macerate the berries, blend the berries in, let it sit overnight and pass it through a sieve morning of.
Any helpful info or guidance would be greatly appreciated. (As I am for all the other fantastic info I've leanred from you)