Clover Thyme Club Cocktail

By Kathy Casey

Fresh herbs add a wonderful aroma and flavor to cocktails. The Clover Club cocktail, originally created for the gentlemen at the Philadelphia club of the same name, is a pre-prohibition cocktail dating back to at least 1911. Kathy gives it a bit of a twist with her homemade raspberry syrup and the addition of fresh thyme from her garden.

Recipe

Ingredients

1 sprig fresh thyme

2 oz gin

3/4 oz fresh lemon juice

1/2 oz Housemade Raspberry Syrup

3/4 oz pasteurized egg white or 1 small organic egg white



Housemade Raspberry Syrup

2 cups fresh raspberries

1 cup water

1 1/2 cups sugar

Instructions

Add thyme to mixing glass,

Add all other ingredients and shake vigorously with ice

Strain into cocktail glass

Garnish with sprig of thyme



Housemade Raspberry Syrup

Blend ingredients until smooth.

Transfer to a small sauce pan and bring to a boil.

Lower heat and simmer for 5 minutes.

Strain, bottle and refrigerate for up to two weeks.

Comments
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!

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