I was reading somewhere that athletes and folks who drink vitamin supplements have something they call “blender balls” they put in their drinks so they can keep the particles in suspension as they are exercising. Someone mentioned using them in a cocktail shaker. A visit to a local vitamin and supplement emporium yielded results.
Grand Royal Clover Club Cocktail
The Juice of 1/2 Lemon. (about 3/4 ounce fresh lemon juice)
1 Tablespoonful Grenadine. (1 Tablespoon homemade Grenadine)
1 Egg. (1 egg white)
1 glass Dry Gin. (2 oz Tanqueray)
(Dry shake drink ingredients with blender ball or spring for 10 seconds or so. Remove your implement of choice. Add big ice and…) Shake well and strain into medium size glass.
Hard to say if this if the blender ball results in an improvement. Good texture and pretty decent head, for a home bartender.
But, damn it, as I was writing this up, I noticed this recipe calls for a whole egg, not an egg white! It’s just so weird, as I have looked at this recipe for over a week, thinking it was odd that it was no different from the other Clover Club recipes in the book. I thought there should be something different about it, being “Grand Royal” and all.
Fortunately, I was meeting a friend at Alembic for drinks. The always wonderful Alembic bartenders were willing to make a random Savoy recipe on a non-Savoy night. Actually, they seemed a bit excited to get to make a whole egg cocktail.
Anyway, yep, that’s tasty. The yolk gives it a delicious extra richness and texture.
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.