Few things beat a cocktail to end a balmy Summer night. This gin-based, pre-prohibition cocktail named after a 1800s gentlemen’s club has been my go-to drink this season. The Strawberry & Rose Syrup can be prepared now, at the peak of strawberry season, and stored in the fridge throughout the Summer. This way you’ll always come prepared when you crave this tempting cocktail.
Clover Club is a simple cocktail to make and is to be enjoyed slowly. All ingredients are shaken vigorously with an egg white which lifts the cocktail and gives it a rich, creamy texture and a beautiful foamy cap. Make sure to go for a nice quality gin like Geranium gin. I really love it for its floral and citrus notes.
Place in a pot along with water and rose petals. Bring to a boil and let it boil under a lid for 20 minutes.
Let the strawberry-water pass through a fine mesh sieve into a bowl – don’t press the strawberries. Measure 250 ml of the strawberry water and pour it back into the pot along with the sugar. Bring to a boil and then remove from the heat immediately. Stir to dissolve the sugar. Store in a glass bottle in the fridge.
FOR THE COCKTAIL
“Dry shake” all the ingredients (except the ice cubes) in a shaker for about 30 seconds until the egg white has emulsified and the berries have been pulverised. Add the ice cubes, then shake again until cold. Fine strain into a glass and serve.