![]() Adding egg whites also helps round out the harshness in some tart or bitter drinks. Incorporating an egg white into a cocktail recipe not only adds a silky smooth feel to the drink, but it also creates a beautiful foam. That made me feel more comfortable to try this unique ingredient out. In preparation to make that drink, I did a little research and learned that only 1 in 20,000 eggs have Salmonella and that the average consumer will encounter 1 contaminated egg every 84 years. The first cocktail I made with a raw egg white was a whiskey sour. I myself was hesitant to ever use one in a drink until almost 7 years into my cocktail-making journey. Whether you choose to use straight-up raspberries or you opt to make the syrup, I implore you - DO NOT skip the egg! I know, I know… raw egg white in a cocktail sounds a little scary. ![]() You could even use a couple spoonfuls of raspberry preserves if you have those in your fridge. Next time, I think I’ll try making the syrup for the heck of it. Many bartenders use this method and I think it turned out well. However, I went the fresh raspberry route because it’s faster. If you make it, you could also add it to iced tea, lemonade, Sprite, or sparkling water for a fun alcohol-free treat. The traditional recipe calls for raspberry syrup which is simple enough to make at home. But now, thanks to the reemergence of Prohibition and Pre-Prohibition cocktails, the Clover Club cocktail is back on the lips of bartenders and bar-goers. Few bars kept fresh ingredients like raspberries, or even eggs, on hand to make cocktails. Be a man, and drink what you want.Anyway, the Clover Club did eventually fall out of popularity as more and more bars began using commercial-made syrups. Seriously, if drinking something pink makes you that uncomfortable, I think it may be time to reassess your definition of masculinity. I think this should be an example to guy everywhere who avoids certain drinks because they fear it will be an affront to their gender. I’ve always loved that a pink drink with a raspberry perched daintily on top is the official cocktail of a club where men get together to act like manly men. It’s resurgence, like so many deserving classic cocktails, is thanks the cocktail revival of the last 25 years. It caught on with the public and reached peak popularity in the late 19-teens, then after prohibition slowly faded into the cocktail void that was the 1950s-70s. They convened at the Bellevue Stratford Hotel every so often from the 1880s into the 1920s to drink, pontificate and sling insults at each other. The Clover Club was the signature drink of a men’s group, which was also called the Clover Club, made up of a collection of Philadelphia journalists, lawyers and writers. You’ll also probably want to make raspberry syrup beforehand to avoid muddling all those raspberries. If you’re making a large round, it’s easier to whisk the batch and egg white together in a bowl, or use an immersion blender, to emulsify them before shaking. The other ingredients can be batched ahead of time, but if egg white sits in a batch with booze it will begin to curdle, which is not what you want. The biggest key to remember is to only add egg white to drinks that you are about to shake and serve. Unfortunately there aren’t many shortcuts to making Clover Clubs in bulk. This will allow you to measure the whites using a jigger. Or if you're beating multiple whites, use an egg beater/electric mixer. You can do this is a shaker, and shake the white without ice for about 6 seconds. But it is the simplest.Īnother more precise option is to beat the white separately so it pours more fluidly. Granted this is not the most glamorous or accurate technique. One approach to measuring egg whites is to separate the egg right over the shaker and only let a part of the white fall in. You only want about one third of the white, or so. It can throw off the balance and give the cocktail a chalky texture. The white of an egg is usually enough for 2-3 cocktails, so if you’re making just 1 drink the whole white is going to be a little too much. But I think it is the addition of dry vermouth which it’s soft wine notes, is what bestows the Clover Club with its particular brand of magic, elevating it from very goodness, to true greatness. Which is a perfectly delightful to be sure. Many Clover Club recipes do not include dry vermouth, making the drink basically raspberry gin sour with egg white.
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