Cocktail of the Week: KOL’s Mezcal Clover Club

Upon entering the moody underground mezcal bar at Santiago Lastra’s much-anticipated new restaurant, KOL, the team are still putting the finishing touches on the impressive space. “We opened briefly in December, but barely had a chance to get off the ground before the lockdown,” says bar manager Maxim Schulte, as he shakes up a drink. “So we are really excited to welcome guests properly from next week.”

The Mezcaleria is set to house one of Europe’s most extensive selections of Mexican and agave spirits, with more than 80 varieties of tequila and mezcal on display behind the bar. Naturally, then, the Mexican spirit takes centre stage in the cocktail Maxim has created for Gentleman’s Journal.

The Clover Club, for those uninitiated with classic cocktails, is about as iconic as it gets. Gin, lemon juice, egg white and fresh raspberries are all shaken up and served in a coupe with a thin layer of white foam perched on top. Adding mezcal to this renowned recipe brings a light vegetal and smoky note, which pairs perfectly with the fruitiness and touch of acidity.

“This drink is perfect for any time,” says Schulte, “but especially for the spring and summer. It’s impressive to make when you have friends over, plus you can find everything you need in your local shop.”

Ingredients:

• 50ml Mezcal (we use Corte Vetusto Espadin Mezcal)
• 30ml fresh Lemon Juice
• 9 Raspberries (1 to garnish)
• 1 tablespoon Caster Sugar
• 1 small Egg White

Method:

1. Place all ingredients into a cocktail shaker and muddle the raspberries. If you have a hand blender, use that instead.
2. Make sure the raspberries are muddled and the sugar has dissolved.
3. Close the shaker and shake without ice, this is called dry shaking and will create the great foam on top of the drink later. The dry shaking does not have to be done if you have used the hand blender.
4. Open up the shaker and put plenty of cubed ice inside. Shake for around 10 seconds and then fine strain into your cocktails glass.
5. Add a raspberry on top and enjoy.

Want more cocktails? Here’s how to make Cocktail of the Week: Monkey 47’s ‘Monkey Martini’…,

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