Clover Leaf
Clover Leaf is made with gin, mint, dry vermouth, grenadine and citrus with an egg white foam, chilled for serving.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe and prepare the garnish before mixing.
Gently bruise the measured mint in the shaker, then add the other still ingredients; do not grind the leaves into a paste.
Seal and shake without ice to blend the egg, then add ice and shake again until the tin feels thoroughly cold.
Fine strain into the prepared coupe.
Squeeze a fresh lemon peel over the surface for its oils, then remove it. Place fresh mint at the surface for its aroma.
A thoughtful finish
- Bruise the mint gently before shaking and strain out the leaf fragments.
- Use the pasteurized egg product specified for this build, and measure it before adding it to the tin.
- Chill the serving glass as well as the mixture so the first sip stays cold.
Common mistakes
- Grinding mint into a paste introduces unwanted vegetal flavor and specks in the foam.
- Insufficient shaking leaves the egg poorly incorporated and the texture uneven.
- A warm serving glass quickly undoes the chilling achieved during mixing.
A few good questions.
What is in a Clover Leaf?
Clover Leaf is made with gin, mint, dry vermouth, grenadine and citrus with an egg white foam.
Can I scale a Clover Leaf for more servings?
Multiply every measured ingredient by the same serving count. Prepare the measured still ingredients ahead if useful, but chill, shake or stir each serving as directed; add any carbonated finish at service.
Can I leave out the egg?
Leaving out the egg changes the texture; the selected recipe includes it. An egg-free version should be labeled as an adaptation rather than presented as the same build.
What glass should I use for a Clover Leaf?
Use the assigned coupe for this directory serving. Where that differs from the source’s presentation, the version note labels the serving adaptation.
Variations
- Another vermouth producer — Editorial bottle variation: use the same vermouth styles and measures from another producer; botanical character and sweetness can change.
- Alternate citrus peel — Editorial presentation variation: try a different fresh citrus peel for the surface aroma while keeping the liquid formula unchanged; identify it as a garnish change.
Where it comes from
Clover Leaf is made with gin, mint, dry vermouth, grenadine and citrus with an egg white foam, chilled for serving.
Sources
- Difford’s Guide — Clover Leaf Cocktail Recipe (reference) link
Strength. About 1.26 US standard drinks at an estimated 3.3% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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