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Home Bar Project: How to Make a Clover Club

Have you ever dreamed of having an amazing home bar, filled with bottles you actually use and the tools you need to execute a fine crafted cocktail? Enter the Home Bar Project. Through this series we are going to take this challenge piece by piece. We’ll teach you the proper techniques and make sure the spirits you purchase aren’t collecting dust on your back bar.

About the instructor:
Dan Lan Hamm is a craft bartender at 1 Tippling Place in Philadelphia. He was Pennsylvania's winner of Bombay Sapphire and GQ's Most Imaginative Bartender Competition in 2014. He runs Spirit Forward, a cocktail-centric group which caters local events and provides educational workshops.

This week: How to Make a Clover Club

The clover club cocktail has been a tradition in Philadelphia for over 120 years. Originating in the Bellevue hotel in the late 1800’s, it is still celebrated all around the U.S. in cocktail bars and lounges. There are many different recipes out there for this cocktails, but they all include an egg white, which is what gives it a beautiful creamy texture. Our gin of choice for this cocktail is Bluecoat Gin. Not only because it is distilled in Philadelphia, but it’s citrus forward notes pair perfectly with lemon and raspberry.

This is the last cocktail in our first series of drinks for the Home Bar Project. Our goal was to have our audience have the tools, ingredients and know-how to make perfectly crafted classic cocktails. We hope you learned a thing or two along the way and expect us back with more soon!

Ingredients:
Fresh lemon juice
Raspberry syrup*
Gin
Egg white

*Raspberry Syrup - Add 1 cup water to 1 cup of raspberries and boil for 3-5 min, covered. Fine strain and add 1 cup sugar, stir to combine.

 


Step 1 of 7:

Add 3/4 oz fresh lemon juice

 


Step 2 of 7:

Add 3/4 oz raspberry syrup

 


Step 3 of 7:

Add 2 oz Bluecoat gin

 


Step 4 of 7:

Add 1 egg white to your large shaker tin

 


Step 5 of 7:

Dry shake ingredients very hard for 7-10 seconds

Tip: Dry shaking without ice allows for the egg to emulsify and get nice and foamy

 


Step 6 of 7:

Add ice to large shaker and shake again very hard for 7-10 seconds

 


Step 7 of 7:

Strain and enjoy!

 

Photos by The Drink Nation


Tags: Cocktails, Education
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