Created in the mid 2010s, this one swaps out the original’s heavy herbal green Chartreuse and maraschino cherry liqueur for lighter, floral components like Yellow Chartreuse and St. Germain elderflower liqueur.
This is a modern classic created at a bar in London’s SOHO district in 1984. Use caution – this goes down easy, and if you happen to be using navy-strength gin – well, you’ve been warned. I love all things berry flavored, and the combination of Chambord with muddled berries, gin and lemon are just too good. Among my top ten cocktails, no doubt.
Strain over fresh crushed ice in an old- fashioned glass.
Garnish.
The easiest way to tweak the original is to swap in a different base spirit for the gin, like a dry pisco or grassy rhum agricole, or to drizzle the liqueur on top.
The Clover Club cocktail dates back to the late 1800s and Philadelphia’s Bellevue- Stratford hotel. This was my first-ever attempt at using fresh egg white in a cocktail. I chickened out (see what I did there) and used pasteurized egg white, which work just fine. The impact can’t be beat – texture, mouth feel, and beautiful color gradations all stem from that (very) shaken egg white. Of course, a little aquafaba (the liquid from canned chickpeas) will sub in a pinch. I also made a fruit syrup for the first time (berry syrup recipe below). Julie Reiner of NYC’s Clover Club updated the eponymous classic with 1/2 ounce of dry white vermouth for a more balanced flavor profile.
The Jupiter was created around 1967, just before Neil Armstrong did his thing on the moon. Oringally made with Parfait d’Amour,
using a curaçao base Amour featured extracts of flowers and vanilla. The modern substitute is the similarly floral Creme de Violette plus a touch of both orange curacao and vanilla. The reeuling color evokes the lighter colored bands of Jupiter if you look at it just right.
