Rhett 20 Sep 2011
9:35 pm

Hi Kathy! I love this variation, gin pairs with herbs so well… the Clover Club is actually a favourite of mine already, and it’s really fun to mix it up.
I am curious - I’ve always been told to shake egg white drinks without ice first really vigorously, then add ice and shake again… I believe it’s to emulsify the egg better and make a more frothy drink… does this matter to you? Do you notice a difference?
Love your show, thanks for this one!

charlie 21 Sep 2011
7:17 am

Hi Kathy. Looks delicious! How long does the syrup last in the refrigerator? And would adding a tsp of vodka help it last longer? Thanks.

Kathy Casey 22 Sep 2011
1:49 pm

Hi Rhett, Thank you for your question; yes shaking the egg whites alone first without ice is the “dry shake”.. It does make for a bit fluffier drink. But if you really shake the drink super hard w ice you will still get nice results. It’s fun to experiment with this. Many bartenders will take the spring off of a hawthorn strainer and put it in w the egg whites when doing the dry shake to act as a ‘whisk” when shaking. Thanks for tuning in! - Kathy

Kathy Casey 22 Sep 2011
1:50 pm

Hi Charlie, The syrup will last about 2 weeks refrigerated and yes! you can add like 1-2 Tablespoons vodka and it will help it keep even longer! Great comment! - Kathy

damien intoxicologist filth 28 Nov 2011
3:44 pm

i seriously love the way you make your own fresh puree/syrups… wish i could taste the cocktails you make.. they look delish… :D \m/

Peter_Timms 8 Jan 2012
12:22 am

Thank you for the recipe. A delicious drink. Our supermarket doesn’t have fresh raspberries atm, but frozen raspberries seemed to work well. Thanks again!