The Clover Club, originally an 1800s gin cocktail from Philadelphia, was brought to new fame in late-aughts Brooklyn by legendary bartender Julie Reiner. This tasty blanco tequila riff takes the template South to the highlands of Jalisco.
- 1.5 oz Espolon Tequila Blanco
- .5 oz Fino Sherry
- .75 oz Lime Juice
- 1 oz Raspberry Syrup*
- 1 Egg White (or .5 oz Aquafaba)
- 1 Absinthe Dash
- 1 Fresh Raspberry (For Garnish)
Add all ingredients to mixing tin. Add ice and shake thoroughly until chilled. Strain into a coupe glass and garnish with fresh raspberry.
- 200 grams ripe raspberries
- 500 grams 1:1 Simple Syrup
Instructions: Preheat Sous Vide device in water to 135F. Add ingredients to sealable plastic bag. Lower the bag slowly into the hot water, sealing once the closure is near the top of the water. Cook for 2 hours. Strain.
Boulevardier of Broken Creams
Infused with Coffee to not only ensure the tannins required to break the milk base in the clarification process are present, but also providing a beautifully bold Boulevardier milk-punch variation with an unfamiliar but welcome velvety texture.See Recipe
Bolstering the spice in the ginger beer is this renowned refresher, the Ancho Reyes intermingles beautifully with the ginger and effervescence in this long drink to deliver a small punch of heat and big splash of flavor.See Recipe
The Italian translation is “mistaken”, but there’s no mistaking the enjoyment of this effervescent cocktail, originally created in error when a busy bartender poured prosecco rather than gin while preparing a Negroni.See Recipe
This tropical variation unites the classic Italian flavors of the Negroni with the funky, fruity, and complex aromas of Jamaican rum.See Recipe