Wednesday, October 23, 2013

Clover Club Cocktail with Rhubarb Syrup

I altered the recipe for a Clover Club cocktail, substituting my rhubarb syrup for the grenadine syrup.

2 ounces gin
1 ounce lemon juice
1/2 ounce rhubarb syrup
1 tsp. egg white

Shaken in a cocktail shaker with crushed ice and strained into hollow stemmed, champagne glasses.

Of course you can omit the egg white.  This is what gives most old-fashioned drinks-fizzes and so on their texture or that foam you see in the photo that does not dissipate.

I only like eggs when they are disguised as cookies...or cocktails.

*I believe the trick to the best cocktail is fresh ingredients, and crushed ice.
Crushed ice in blended drinks makes for the longest lasting, smoothest finish on your tropical cocktails.  Crushed ice also makes for the coldest, and therefore longest lasting cocktails.  When the cocktail warms it will start to separate.
This is also a reason to make delicate cocktails in small amounts.

If you are having many people over than I would recommend going for something from the punch family or blended which can be made in large batches.

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