Southern Clover Club
Do you remember the first time you had gin? Because I do — College, I was maybe 21 and someone showed up to a party with Beefeater and store brand tonic and a squeeze bottle of lime… and we thought we were bougie AF! But y'all, it was bad… sooo bad! It tasted like dried up Christmas trees and the tonic was straight sugar and we all know the atrocity that is squeeze bottle citrus. So I just walked away. Like no thank you, gin is not for me.
Fast forward 12 years and I'm at a fancy hotel and their signature drink is a gin and tonic. I'm searching the menu for something with vodka or elderflower, my guarantees for a quality cocktail at this point in my life, and the bartender is promising me, “Just try the G&T, it will change your life”… and it did. It actually did!
I am a gin girlie, and I've never looked back. I love the earthiness and floral notes, the shimmer of the liquid itself, the way gin lends itself to every season, blending perfectly with holiday spices or summery citruses. I adore it and it's versatility, and while I could never pick a favorite cocktail… that's like picking a favorite child, it just can't be done. I do lean more toward classic cocktails.
Honestly, I love a strong cocktail and our ancestors did too, so those oldies are goodies for a reason. The original Clover Club featured gin, grenadine, lemon and egg white. Let's break this down, shall we?
Grenadine is a bar staple, and while most people think the flavor is cherry, it's really pomegranate. It syrupy and sweet and I love it. It doesn't take much to flavor a drink, the color is stunning and it's very easily accessible. Since the return of classic cocktails in the mainstream, most bartenders opt for a house made raspberry syrup in their Clover Club, as it has a bit more tang and compliments the gin nicely. You can't go wrong with either.
But because I truly love a bit more bite in all of my drinks, let's use a black raspberry liqueur instead. My bar is never without Chambord, I consider it a southern hostess staple. It's delicious over vanilla ice cream, mixed with iced tea, makes a delicious vodka martini, amps up a raspberry sauce, etc. and I really think it takes The Clover Club up a notch.
I'm substituting lime for the traditional lemon for no other reason than I love it. I grew up having lime in my iced tea and there is something about limes that I equate with good southern hospitality, so a Southern Clover Club just wouldn't work without it.
Don't let the egg white scare you, okay? This gives the drink so much texture. Almost a cream-like mouth feel without adding any cream and it adds that lovely and delicious foam. You need to do a dry shake (no ice) first to really mix it in, and then a second shake with the ice to cool it all down. Still not on board? You can substitute 2TBSP aquafaba for 1 large egg white. Same creamy texture and froth, no worries!
I adore the southern spin on this classic and know you will too and there are endless possibilities for making this drink all your own.
Southern Clover Club
2oz gin
3/4oz Chambord (black raspberry liqueur)
1oz lime juice
1 egg white*
Chill a coupe glass by filling it with ice and setting aside while you mix your cocktail.
Measure gin, Chambord and egg white into a clean shaker. Top shaker and dry shake for 30 seconds to mix in the egg white.
Add lime juice and ice and shake for an additional 30 seconds to chill.
Pour ice out of coupe glass and strain cocktail into your chilled glass.
Garnish with lime peel, blackberries or edible flowers. Serve and enjoy!
*Substitute 2 TBSP aquafaba (liquid from canned chickpeas) for a vegan variation.