My riff on the classic Clover Club / Clover Leaf cocktail.
3 Fresh spearmint leaves
1 Egg White
¾ oz Lemon Juice
¾ oz Raspberry Cordial
½ oz Sage-Infused Blanc Vermouth
1 ½ oz Drumshanbo Gunpowder Irish Gin
Garnish: Mint leaf
Method: Dry shake everything except garnish without ice for 15-20 seconds. Add a chunk of ice and shake vigorously for a minute or so to emulsify the egg. Double strain into a chilled cocktail glass and garnish with a mint leaf.
Sage-Infused Blanc Vermouth
500 ml Dolin Blanc Vermouth
20 g Fresh sage leaves
Place everything in an airtight container and let sit at room temperature for 30 minutes. Strain through a fine mesh strainer, bottle, label, and refrigerate.
3 oz Raspberries
16 oz Simple Syrup (1:1)
½ oz Rose Water
½ oz Everclear
Purée raspberries in a blender until smooth then pour into small mixing bowl with the simple syrup. Stir to combine well. Strain through a chinois into a bottle, using a spoon to press as much liquid from the solids as possible. Add rose water and everclear to the bottle and shake to mix. It’ll keep 2-3 weeks refrigerated.