Shout out to Petraske's Cosmonaut too, basically a Clover Club/ Breakfast Martini mashup; I don't always have raspberries on hand, but I always keep a jar of raspberry jam in the fridge.
Your word on traditionalism resonates so much with me. It seems damn near weekly that a customer asks me something along the lines of: "you're not supposed to put X ingredient in Y cocktail, right?" and I always respond saying that the line of thinking that you're supposed to do this or not allowed to do that is just something that hinders innovation and progress and being hard stuck in tradition is almost a plague on the industry.
I agree that traditionalism is a major factor, but I also think some people just don't care for experimentation in general. Once they've had a drink done a certain way, they fall in love it, and then expect that they will get the same drink prepared the same exact way, every time and everywhere they order it, because that is the specific recipe they fell in love with... and people (as we know) often don't care for change.
Clover Club #2 is my favorite way to make the Clover Club because of the simplicity of the raspberry syrup, and no need to fine-strain it. Plus, the syrup with a little seltzer is a lovely sip too. But now, I definitely need to try the original Clover Club myself.
the dry vermouth males so much sense! when you said in #1 that the botanicals were a bit muted, a bit of vermouth seems like a very intuitive addition! I'm gonna make my own raspberry syrup and try this out, for sure
Love this channel! Just a couple of points I actually learned on your previous videos: You shouldn’t separate your egg over the cheater tin. The egg white should be added to the empty tin in case you screw up separating it. Also, if you cut up the egg white with a sharp knife you can easily measure it for better consistency. I prefer a half ounce of egg white. Keep up the great work!!!
Been enjoying raw egg white drinks and desserts for 50 years! Never ever had an issue. That echoes for all my families as well. You are correct about the fresh eggs. Coming from a family of Gourmet cooks and bakers, this was staple knowledge in our families. When folks become more educated of the science of cooking and drinks, and study their new-found hobby or craft, they will learn and experience these thigs. Case closed. Love your channel. I appreciate your educating your audience and the high-quality ingredients with which you mix!! Love your garnish selections. Blessings.
For anyone that is interested in a good raspberry syrup recipe, I really like Death & Co.'s recipe: (requires immersion circulator) 500 grams simple syrup (1:1) 150 grams Raspberries 2.5 grams citric acid Sous Vide at 135 F for 2 hours
Great video! The first one I made was your #1; learned it from the Bonneville channel. Then I started making it like your #2. Both have always been a big hit. However, I had seen some videos using dry vermouth, so I tried that and have been doing it that way ever since. Only difference is I stay w 2 oz. of gin. Don’t forget the Clover Leaf adding some mint to it. Every version of this drink is amazing…even for people who think they hate gin. :)
The Clover Club is an absolute beauty of a drink! This is how I've been making it for the last 8 years - I found the proper recipe in Dave Arnold's book one day and never looked back.
Spitting facts on the reverse dry shake. Never had a problem with a standard dry shake using big rocks - small rocks make a huge difference (for the worse) in the amount and quality of foam.
I would say it al depends on your situation. Like do you have the time and space to make big rocks, or could you buy them? Where I live in the netherlands i couldnt buy them, so I chose to use regular ice which I buy. So yess in my personal case I now prefer a reversed dry shake.
I've always found the reverse dry shake easier. Maybe it's just a skill issue, but I always struggle to get a good seal on the tins if I don't shake with ice first.
The Clover Club is a great drink. I haven't made the Original Clover Club, but I've made something similar with sweet vermouth instead of dry. I'll definitely be making the dry vermouth version to see what I've been missing. EDIT: So I did make the Original Clover Club recipe from this video, and I think it's my favorite Clover Club.
Honestly I like a reverse dry shake because the residual cold in the tins gives you a bit of a seal like when you shake with ice. I absolutely hate dry shaking a room temp tin. Feels like it’s going to pop in my hand
Agree about traditionalism and experimentation. I like going to the originals but I also like experimenting with recipes if I think they can be improved. The Cosmopolitan went from one that I like to one of my favorite cocktails when I changed it in a bunch of ways while trying to still be somewhat faithful.
I'm so happy to learn about that original recipe! I've always felt like the Clover Club was a really tasty sounding drink but whenever I've made it, although it's good, it never quite seemed to live up to its potential. The dry vermouth addition seems very smart and I'll be trying it ASAP. Please do a blind taste test with organic, bottled egg white vs fresh and put this whole question to rest once and for all. I only use bottled now and have tried it against fresh and the experience in the cocktails is distinguishable, the foam is just as good, and it's way easier, safer (pasteurized), and less wasteful. I need to see you test this for yourself fairly and blindly 😄
I have several cocktail books at home, and every one of them includes vermouth in the Clover Club recipe. So, I’m not really sure how this became a ‘secret ingredient.’
Nah the whole piont of the reverse dry shake is removing the ice first reduces dilution, then allowing you to shake as long as you like, to create a better foam.
The dry vermouth makes all the difference. I always cry a little inside when I order this at a bar and they don't use it. Four drops of Angostura on the foam to garnish.
I'm a cook, and the thing with bacteria and salmonella is that they love room temperatures (between 70-110 degrees) foods and drinks at these temps will grow bacteria rapidly and go bad. So as long as most drinks are under 45 degrees (which they probably are after ice) then there shouldn't be any worry of foodborne illnesses.
If you have a sous vide cooking device, you can pasteurize eggs yourself without actually cooking them. An hour and 15 minutes at 135F is the usual recommendation.
Will try the last 'original' version tomorrow, but I want it bright red so will muddle raspberries AND use raspberry syrup for intense flavour and colour.
The egg white risk is pretty much entirely theoretical, I don't think there's ever been a documented case of food poisoning from a raw egg.... And it makes sense because the mechanism to get salmonella from an egg is Also theoretical and has never been seen to actually happen
Beefeater standard as always, but I’m curious how it would play with Navy Strength, Plymouth, if you can get it (Diageo seems to be watering every drop of distillate down to 80 proof to stretch the final product, so there hasn’t been any Navy Strength in Colorado for 3+ years. But Leopold Bros makes a Navy Strength gin that has worked for me in its place, and I will “observe and report.”
If I want to make these non-alcoholic or lower abv, what would you recommend subbing the gin for? Or if I need to shake for a little bit more dilution. This is for more mouthfeel if you think the drink will be too thick. I know the drink won't be the same, but 22.5ml of Raspberry Syrup and another 22.5ml of lemon juice with a dash of seltzer sounds good to me. Cheers :)
How would adding simple syrup and fresh raspberries change the taste of the original clover club? would the vermouth get overtaken by the more intense raspberry notes?
Any chance you could figure out two drinks i've been struggling on? It's the Verbana and the Blueberry Martini from the Chandelier Bar in Las Vegas. Sure theres a recipe for the Verbana online, but its inaccurate to the flavor.
Fresh raspberries vs syrup? Leandro, can you highlight the key differences on the flavor created when you use each ingredients. Why use syrup over fresh fruit?
I once made a Clover Club without the Vermouth by accident - it was pretty boring! Also, to be the annoying person - would still double strain the reverse dry shake, as the fine mesh eliminates the larger bubbles of foam that have less overall structural integrity - you want that same silky smooth foam that you get through the standard shake.
Another amazing video, and three amazing variations on the same drink. Maybe stupid question, is there a recipe for Raspberry syrup that you can recommend for me? Also, does it matter what brand of Gin and Dry vermouth you use?
I love your content and want to contribute money but the popup on your shop site is incredibly annoying and I am not excited about making a purchase anymore.
For those that missed our raspberry episode you can get the recipe here: ua-cam.com/video/vAYVOt-zROA/v-deo.html
Shout out to Petraske's Cosmonaut too, basically a Clover Club/ Breakfast Martini mashup; I don't always have raspberries on hand, but I always keep a jar of raspberry jam in the fridge.
Your word on traditionalism resonates so much with me. It seems damn near weekly that a customer asks me something along the lines of: "you're not supposed to put X ingredient in Y cocktail, right?" and I always respond saying that the line of thinking that you're supposed to do this or not allowed to do that is just something that hinders innovation and progress and being hard stuck in tradition is almost a plague on the industry.
I agree that traditionalism is a major factor, but I also think some people just don't care for experimentation in general. Once they've had a drink done a certain way, they fall in love it, and then expect that they will get the same drink prepared the same exact way, every time and everywhere they order it, because that is the specific recipe they fell in love with... and people (as we know) often don't care for change.
Clover Club #2 is my favorite way to make the Clover Club because of the simplicity of the raspberry syrup, and no need to fine-strain it. Plus, the syrup with a little seltzer is a lovely sip too. But now, I definitely need to try the original Clover Club myself.
the dry vermouth males so much sense! when you said in #1 that the botanicals were a bit muted, a bit of vermouth seems like a very intuitive addition! I'm gonna make my own raspberry syrup and try this out, for sure
This is one of the first gin classics I tried at home. I was in love. Much like the the last word, rip. The addition of a dry vermouth sounds so good.
My favorite cocktail! I typically combine 1 & 3 with fresh muddled raspberry and the .5 oz vermouth
I have to say, selling ready to use garnishes like that is pretty clever. great idea
Fresh raspberries + vermouth is my favourite version
Love this channel! Just a couple of points I actually learned on your previous videos: You shouldn’t separate your egg over the cheater tin. The egg white should be added to the empty tin in case you screw up separating it. Also, if you cut up the egg white with a sharp knife you can easily measure it for better consistency. I prefer a half ounce of egg white.
Keep up the great work!!!
Been enjoying raw egg white drinks and desserts for 50 years! Never ever had an issue. That echoes for all my families as well. You are correct about the fresh eggs. Coming from a family of Gourmet cooks and bakers, this was staple knowledge in our families. When folks become more educated of the science of cooking and drinks, and study their new-found hobby or craft, they will learn and experience these thigs. Case closed. Love your channel. I appreciate your educating your audience and the high-quality ingredients with which you mix!! Love your garnish selections. Blessings.
For anyone that is interested in a good raspberry syrup recipe, I really like Death & Co.'s recipe: (requires immersion circulator)
500 grams simple syrup (1:1)
150 grams Raspberries
2.5 grams citric acid
Sous Vide at 135 F for 2 hours
Great video! The first one I made was your #1; learned it from the Bonneville channel. Then I started making it like your #2. Both have always been a big hit. However, I had seen some videos using dry vermouth, so I tried that and have been doing it that way ever since. Only difference is I stay w 2 oz. of gin. Don’t forget the Clover Leaf adding some mint to it. Every version of this drink is amazing…even for people who think they hate gin. :)
Best finishing message on a cocktail channel I've heard in a while!
The Clover Club is an absolute beauty of a drink! This is how I've been making it for the last 8 years - I found the proper recipe in Dave Arnold's book one day and never looked back.
Spitting facts on the reverse dry shake. Never had a problem with a standard dry shake using big rocks - small rocks make a huge difference (for the worse) in the amount and quality of foam.
I would say it al depends on your situation. Like do you have the time and space to make big rocks, or could you buy them? Where I live in the netherlands i couldnt buy them, so I chose to use regular ice which I buy. So yess in my personal case I now prefer a reversed dry shake.
I've always found the reverse dry shake easier. Maybe it's just a skill issue, but I always struggle to get a good seal on the tins if I don't shake with ice first.
Tried the original but used blanc vermouth since I was out of dry vermouth. Fantastic!
The Clover Club is a great drink. I haven't made the Original Clover Club, but I've made something similar with sweet vermouth instead of dry. I'll definitely be making the dry vermouth version to see what I've been missing.
EDIT: So I did make the Original Clover Club recipe from this video, and I think it's my favorite Clover Club.
I always make my Clover Club with Dry Vermouth but I add 3 fresh raspberries and about a bar spoon of raspberry syrup. Delicious 😋
Right!? That’s the way to do it. Fresh raspberries + dry vermouth
@@TatzkaTube for me, is the best way, and always well-received by everyone who orders Clover Club in the bar.
Honestly I like a reverse dry shake because the residual cold in the tins gives you a bit of a seal like when you shake with ice. I absolutely hate dry shaking a room temp tin. Feels like it’s going to pop in my hand
So cool you guys are doing dehydrated fruits now! Definitely gonna have to order some.
I’ve made this with our Raspberry Liqueur and it’s killer
Wife's favourite! Always made it the original way 👌 great video
It would be awesome if you could figure out floral garnishes! Might be a bit tricky to ship though…
I’m going to have to check out those garnish for my distillery tasting room.
ooh yes, email us if you need a larger order
Agree about traditionalism and experimentation. I like going to the originals but I also like experimenting with recipes if I think they can be improved. The Cosmopolitan went from one that I like to one of my favorite cocktails when I changed it in a bunch of ways while trying to still be somewhat faithful.
One of the best episodes. Thanks team.
i didnt realize it was so prevalent to not use vermouth. as a philadelphian, the vermouth makes the drink
its the only classic from this damn city
Just made raspberry syrup for the first time last night and was wondering what to do with it. I guess that has been answered
I'm so happy to learn about that original recipe! I've always felt like the Clover Club was a really tasty sounding drink but whenever I've made it, although it's good, it never quite seemed to live up to its potential. The dry vermouth addition seems very smart and I'll be trying it ASAP.
Please do a blind taste test with organic, bottled egg white vs fresh and put this whole question to rest once and for all. I only use bottled now and have tried it against fresh and the experience in the cocktails is distinguishable, the foam is just as good, and it's way easier, safer (pasteurized), and less wasteful. I need to see you test this for yourself fairly and blindly 😄
I have several cocktail books at home, and every one of them includes vermouth in the Clover Club recipe. So, I’m not really sure how this became a ‘secret ingredient.’
the magnificent clover club
Preach it! :)
The only time you see mature limes are when you have a tree in your yard or neighborhood. Mature limes should make for some interesting drinks.
Got the mixed citrus and dragon fruit garnishes, and they're awesome, good job!
awesome. glad you like them!
Nah the whole piont of the reverse dry shake is removing the ice first reduces dilution, then allowing you to shake as long as you like, to create a better foam.
I love how you can hear the difference between when he uses the big cube with the cheater compared to when he does a normal shake
At my job we use fresh raspberry (#1). I prefer the Julie Reiner clover club (#3) but guests don’t tend to be as enthusiastic about it.
The dry vermouth makes all the difference. I always cry a little inside when I order this at a bar and they don't use it. Four drops of Angostura on the foam to garnish.
1st to comment again. I must be your biggest fan. I love the clover club. Thanks for videos.
I'm a cook, and the thing with bacteria and salmonella is that they love room temperatures (between 70-110 degrees) foods and drinks at these temps will grow bacteria rapidly and go bad. So as long as most drinks are under 45 degrees (which they probably are after ice) then there shouldn't be any worry of foodborne illnesses.
If you have a sous vide cooking device, you can pasteurize eggs yourself without actually cooking them. An hour and 15 minutes at 135F is the usual recommendation.
Heck yeah, gonna have to try the original.
I like the body and color that come with the fresh raspberries, don’t see why we can’t combine methods 1 and 3
Will try the last 'original' version tomorrow, but I want it bright red so will muddle raspberries AND use raspberry syrup for intense flavour and colour.
And you can buy pasteurised eggs as well
Damn you really shut down Marius’s idea at the end there 😂
The egg white risk is pretty much entirely theoretical, I don't think there's ever been a documented case of food poisoning from a raw egg.... And it makes sense because the mechanism to get salmonella from an egg is Also theoretical and has never been seen to actually happen
Beefeater standard as always, but I’m curious how it would play with Navy Strength, Plymouth, if you can get it (Diageo seems to be watering every drop of distillate down to 80 proof to stretch the final product, so there hasn’t been any Navy Strength in Colorado for 3+ years. But Leopold Bros makes a Navy Strength gin that has worked for me in its place, and I will “observe and report.”
If I want to make these non-alcoholic or lower abv, what would you recommend subbing the gin for? Or if I need to shake for a little bit more dilution. This is for more mouthfeel if you think the drink will be too thick.
I know the drink won't be the same, but 22.5ml of Raspberry Syrup and another 22.5ml of lemon juice with a dash of seltzer sounds good to me.
Cheers :)
If you do this more often, there are many 0abv gins out there right now, one of the easiest spirits to replace directly
Can you dehydrate orchids or passion fruit? (No idea if the last one is even possible )
would grenadine make a good substitution for the raspberry syrup?
How would adding simple syrup and fresh raspberries change the taste of the original clover club? would the vermouth get overtaken by the more intense raspberry notes?
To paraphrase rule number one of the Whiskey Tribe, "The best cocktail is the cocktail you like, the way you like to make it."
I preffer fresh raspberries and dry vermouth
Any chance you could figure out two drinks i've been struggling on?
It's the Verbana and the Blueberry Martini from the Chandelier Bar in Las Vegas.
Sure theres a recipe for the Verbana online, but its inaccurate to the flavor.
I feel like I remember you using Dolin Blanc instead of Dry in a previous video.. Is there a reason to use one over the other?
Fresh raspberries vs syrup? Leandro, can you highlight the key differences on the flavor created when you use each ingredients. Why use syrup over fresh fruit?
Fresh fruit will give weird mouth feel in a egg white drink I think. The foam would trap the fiber
isn’t the reverse dry shake supposed to have the egg white in the whole time? I guess it doesn’t make a huge difference
The last recipe is similar to Scofflaw
No need to muddle the whole raspberries…the ice does that for you.
I once made a Clover Club without the Vermouth by accident - it was pretty boring!
Also, to be the annoying person - would still double strain the reverse dry shake, as the fine mesh eliminates the larger bubbles of foam that have less overall structural integrity - you want that same silky smooth foam that you get through the standard shake.
Wasn’t the original clover club with grenadine?
Can you guys start doing pineapple fronds ?
Dehydrated? We were talking about it the other day an well try it out
What would you use in this if you are allergic to blackberry and raspberry?
Those garnish picks, i need those. Where is the link 👁️👄👁️
shop.theeducatedbarfly.com you can Also find additional design on Dizzy Diva on Etsy
Another amazing video, and three amazing variations on the same drink. Maybe stupid question, is there a recipe for Raspberry syrup that you can recommend for me? Also, does it matter what brand of Gin and Dry vermouth you use?
we have a a great raspberry recipe here on the channel!
Thanks@@TheEducatedBarfly
I love your content and want to contribute money but the popup on your shop site is incredibly annoying and I am not excited about making a purchase anymore.
Sorry…