The same as CLOVER CLUB, with a sprig of fresh mint on top.
The Juice of 1/2 Lemon or of 1 Lime (Juice 1/2 Lemon)
1/3 Grenadine (3/4 oz Homemade Grenadine)
The White of 1 Egg (whisk this a bit before adding)
2/3 Dry Gin (1 1/2 oz Boodles Gin)
Shake well (Combine above ingredients in boston shaker and shake for a minute or so without ice. Crack the seal on your boston shaker and add ice. Shake well again.) and strain into cocktail glass.
Interesting, how much difference switching two ingredients makes!
For the Clover Club version, the first smell is that of the Tanqueray Gin, then you get the lime. It really is a tart, lean, gin forward cocktail.
With the Boodles and lemon in the Clover Leaf, you get the lemon, the grenadine, and maybe the mint. I guess there is gin in there; but, I’ll be darned if I can taste it.
I guess I would be inclined to call the first Tanqueray and lime drink the manly “Clover Club” and the Boodles and lemon the “Pink Lady”!
Oh, one note, Robert Vermeire, in his book “Cocktails: How to Mix Them” suggests The Clover Club should be “shaken up with one or two sprigs of mint and decorated with a mint leaf on top.” I’ve tried it that way and found it pretty tasty. Though, ultimately, I think maybe lightly muddling the mint sprigs in the gin, then removing them before shaking might be better.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.