Recipe courtesy of Ginn Choe
Recipe courtesy of Ginn Choe
Watch how to make this recipe.
The Club 3
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- Level: Easy
- Total: 20 min (includes cooling time)
- Active: 10 min
- Yield: 1 cocktail plus additional syrup
I would like to talk about the cocktail I named after our club here on Bobby’s Triple Threat, The Club 3. But first, here’s a little backstory about The Club 3, as our cocktail is our modern twist on one of my favorite classic cocktails, The Clover Club. This classic cocktail is also named after another exclusive hangout for titans of many different industries during the late 1800s, when their meetings would naturally include food and drinks. The Clover Club is a classic cocktail made with gin, lemon juice, raspberry syrup and egg white. Our cocktail, The Club 3, is also a berry sour with egg white, lemon and gin, but we are swapping the raspberry syrup for a blueberry-honey syrup, displaying our club colors of blue and gold. There’s something magical about the golden honey; its warmth pairs well with the sweet and tart elements of the berries, and together they all shine in this cocktail. So here it is: The Club 3, garnished with 3 fresh blueberries! It’s elegant with exclusive club ingredients and is now my new favorite.
- Level: Easy
- Total: 20 min (includes cooling time)
- Active: 10 min
- Yield: 1 cocktail plus additional syrup
Ingredients
Blueberry-Honey Syrup:
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Directions
- Add the gin, Blueberry-Honey Syrup, lemon juice and egg white to a shaker tin and vigorously whip-shake to emulsify and foam the egg for 15 seconds. Then add ice to the shaker tin and vigorously shake for 30 seconds. Double strain into a chilled coupe and garnish with the blueberries on a pick.
Blueberry-Honey Syrup:
- Bring 1/2 cup of water to a boil, then cut the heat and once it stops simmering, add the blueberries. Stir and mash the blueberries to a pulp with a masher or wooden spoon for a few minutes, then strain the mixture through a fine-mesh sieve to remove any solids. Once the mixture cools, measure it in a liquid measuring cup, then add double the amount of honey to make the syrup. Stir to combine. Store it in the refrigerator for up to a week.
