British Columbian Clover Club Recipe – Esquimalt Vermouth & Apéritifs
Kazuki Gin, Dry Vermouth, Lime Acid and Sour Raspberry Beer Syrup. When Mike Norbury sunk his teeth into the Clover Club during lockdown, spectacular things happened! Mike created this riff on the...
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Cooking tools:
- Cocktail shaker
- Jigger
- Measuring spoon
- Fine-mesh sieve
- Coupe glass
Ingredients
- 1 1/2 oz (45 mL) Kazuki Gin / Sheringham Distillery
- 1/2 oz (15 mL) Dry Vermouth / Esquimalt
- 3/4 oz (22 mL) Lime Acid Solution (see video for details)
- 3/4 oz (22 mL) Sour Raspberry Beer Syrup (see video for details)
- 3 Dashes Trans Canada / Ms Better Bitters
- 1.25ml (1 tsp) Cocktail Foamer / Rootside Bitters
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