Gearing up for the publication of EGG: A Culinary Exploration of the World's Most Versatile Ingredient, herewith a fab cocktail that uses egg white for body and nutrition. Clover Club is one of my favorite protein snacks! The recipe below is adapted from the new book, which you can pre-order here (and get a signed chart, which is the real innovation—the egg, imagined).
I'm getting ready for several weeks of travel and lots of events. Follow me on Facebook for the events schedule.
Scroll past the following events to get to the fabulous, the marvelous, the nutritious Friday Cocktail: The Clover Club.
Upcoming:
Town Hall Series: Continuing my exploration of the theme, "America: Too Stupid to Cook," at the Ohio State Theater.
Monday, February 24, 6:00 pm
Cleveland, Ohio
Ohio Theatre at Playhouse Square
March 6–9
Where I intend to dig the scene, serves some schmaltzy goodness, eat some salumi at Cypress, see my pals at Le Creuset, and I hope grab a meal at Xiao Bao Biscuit!
Charleston, South Carolina
March 15, 9:00 am–12 noon
University of Illinois–Chicago Forum
Appearing with Chef Brian Polcyn (I will be heckling Brian not from the crowd but on stage as he attempts to demo Italian and American hog breakdown), ever in support of our books Charcuterie and Salumi.
Chicago, IL
Monday, March 17, 2:30 pm
Chicago Marriott Downtown
Chicago, IL
Wherein I will wax philosophical on the multi-platformed life (actually try to figure out in front of a lot of people how I manage to keep everything straight without my head exploding—short answer: pork belly and martinis).
Stay tuned for upcoming EGGcellent events in NEW YORK, RALEIGH-DURHAM, SEATTLE, PORTLAND, and SAN FRANCISCO.
Till then, Happy Friday to all!
The Clover Club
This is splendid gin-based cocktail, sweet and sour, flavored and colored with pomegranate syrup and fortified with egg white. Try to get your hands on actual pomegranate syrup, but Rose's grenadine will suffice it that's all you can find.
- 4 ounces gin
- 1 ounce fresh lemon juice
- 1 ounce simple syrup
- 1 ounce grenadine (pomegranate syrup)
- 1 egg white
- Combine all the ingredients in a shaker (or a blender) and shake till the egg white is frothy (or blend for 2 seconds). Add plenty of ice and stir till frosty cold.
- Strain into chilled coupes.
Serves 2
If you liked this post, check out these other links:
- My recent cocktail posts: the Rusty Nail, the Sawyer, and the Bitter Elder.
- A popular line of spirits is making its way out of Door County, Wisconsin—check out Death’s Door Spirits.
- Learn how to make your own gin at home.
- How to make your own grenadine syrup, by Portland, OR, mixologist Jeffrey Morgenthaler.
© 2014 Michael Ruhlman. Photo © 2014 Donna Turner-Ruhlman. All rights reserved.
I can not wait to make a Clover Club again. In the past, I've used Rose's grenadine. But recently, while looking for Ukranian chocolates for Valentines day in Parma, I found actual pomegranate syrup. Will the difference be as significant as I expect?
yes, taste the difference yourself (unless you have to buy more Roses to do so). to me roses grenadine tastes like red sugar water.
I'm speaking about operating systems like Mac OS or Windows 7.
The good news is, an awful lot of book sellers and bookstores get pity on
soon-to-be broke university pupils and supply
them exceptional back-to-school specials and reductions.
Take them to a live game, soccer, baseball,
football, tennis match anything.
I bought Charcuterie several months ago and have not yet made anything (I've drooled and plotted plenty, just have yet to execute). Lo and behold, I am in Chicago (and a grad student at UIC). I saw this food festival and couldn't make it last year, but I'll get there this time! So excited to see what you have in store.
Right here is the right webpage for everyone who would like to understand this topic.
You know so much its almost hard to argue with you (not that I personally will need to…HaHa).
You certainly put a fresh spin on a topic that's been discussed for decades.
Wonderful stuff, just great!