Clover Club

I have egg white in the fridge left over from the PX flips I made on friday night, and as I hate to waste perfectly good cocktail ingredients I'll be using it in a Clover Club. I also have fresh raspberries so they're going in too, they are not essential but should add a fresh note to the drink.

YOU WILL NEED

(enough for Merv too)

• 4 shots Bombay Sapphire gin
• 1 shot Chambord liqueur
• 2 shots lemon juice
• 1.5 shots sugar syrup
• 1 egg white
• 12 raspberries (2 for garnish)

AND TO MAKE

Reserve 2 of your raspberries for garnish if using them, then muddle the remaining raspberries in your cocktail shaker. Add all the other ingredients, but before adding your ice, dry shake the ingredients for 20 seconds. This will emulsify your egg white properly before you dilute it with the ice. I would recommend using a tea-towel around your shaker, the egg white has a tendency to expand and break through the seal of your shaker. (I forgot this and dribbled sticky pink drink on the floor). Once your drink is thick and foamy, add the ice and shake again until icy cold.

TO SERVE

Strain into your two chilled glasses. Sit one of your reserved raspberries on top of the foam in each glass, it looks pretty and adds the fragrant zing of fresh raspberry to your first sip of the drink. If you are not using raspberries, I would strongly recommend adding a couple of drops of Chambord onto the foam to add fragrance. Egg white adds a lovely velvety texture to your drink but the foam can have a tendency to have a very slight whiff of wet dog fur if you don't garnish it...

Do try to forget about Damp Fido (but I dare you to sniff the egg white before garnishing), it would be a shame to miss out on a delicious cocktail, and the Clover Club is a long-standing favourite of mine that I always enjoy drinking! Try it yourself, you won't be disappointed.

Love Myrtle xxx