About
I recently saw Kevin Kos (@kevin_kos) post a video explaining that the proteins found in a milk-clarified cocktail are enough to produce a natural foam layer when shaken. I wanted to try this myself with a Strawberry Clover Club (Clover & Out) I created recently. This technique works well for those drinks that traditionally are served with an egg white (sours), as it brings back that texture you lose when clarifying.Cheers y’all!
Ingredients
- 5 oz · 150 mlgin
- 2¼ oz · 67.5 mldry vermouth
- 2¼ oz · 67.5 mlfresh lemon juice
- 2¼ oz · 67.5 mlstrawberry syrup or jam
- 4 oz · 120 mlmilk, to clarify
- SERVES 3–4
Method
- 1
Combine all ingredients except milk.
- 2
Stir and pour over milk.
- 3
Let sit for one hour (or longer) until milk curdles.
- 4
Slowly pour mixture into funnel with coffee filter or paper towel.
- 5
First drops will be cloudy, so swap out container when drops are clear.
- 6
Pass through cloudy portion until all is clear.
- 7
Store in sealed bottle.
- 8
To serve, pour over clear ice OR shake with one big cube and serve up.
- 9
Garnish with strawberry slice.
anatomyofadrink.com/cocktails/clarified-strawberry-clover-club