About This Cocktail
A refined take on the classic Clover Club, where tart raspberry meets delicate elderflower and bright lemon. A whisper of rhubarb juice adds a subtle bitterness that keeps the drink from tipping into pure sweetness — served in a chilled coupe with a finishing veil of yoghurt powder and sugar. A modern, dry reinterpretation of the traditional egg-white foam, unmistakably Amuerte.
Ingredients
Per Cocktail
- 40 ml Amuerte Gin
- 10 ml Sugar syrup (1:1)
- 20 ml Belvoir Elderflower cordial
- 30 ml Fresh lemon juice
- 30 ml Raspberry purée (Boiron / Ponthier)
- 20 ml Rhubarb juice
Decoration
- Yoghurt powder
- Powdered sugar
Glass
- Coupe
Method
Build the Cocktail
- Combine all ingredients in a shaker filled with ice cubes
- Shake hard until ice-cold and properly diluted
- Fine strain into a chilled coupe glass
- Finish with a delicate dusting of yoghurt powder and powdered sugar
Serving Tip
Shake longer than you'd expect — a full 15 to 20 seconds — to coax the raspberry purée into a soft froth and bring the drink to ice-cold. Dust the yoghurt powder and sugar across the surface only at the very last moment, so it floats in a clean, cloud-like layer rather than sinking into the cocktail.
