This month’s Mixology Monday theme, hosted by none other than Frederic of Cocktail
Virgin Slut, is about exploring the possibilities and the art of Mashups. Not just for radio stations these days, bartenders and cocktail enthusiasts everywhere are discovering the infinite possibilities when two drinks come together to form one magical beverage.
While visiting New Orleans last year, I had a mashup cocktail at The Sazerac Bar that I’ve been thinking about to this day. Most tourists eschew the New Classics for Sazeracs, but I took a chance on an unknown cocktail. Their A Good Rusty Rhubarb features Sazerac rye whiskey, Drambuie, fresh citrus juice, and rhubarb bitters. A mashup of a Rusty Nail and a whiskey sour, the results were outstanding. I only wish I had the recipe.
Since it’s been unseasonably warm in Texas this year, I ultimately decided to combine the classic Clover Club cocktail with the fizzy refreshing build of a Tom Collins. I omitted the egg white (I wasn’t too keen on the idea of taking this into Gin Fizz territory), and topped it with some club soda and raspberries.
Fizzy, fruity, and refreshing.
Clover Collins Cocktail
2 ounces Gin
3/4 ounce fresh lemon juice
3/4 ounce raspberry simple syrup (recipe below)
2 – 3 ounces club soda
raspberries, for garnish.
1 cup granulated sugar
1 cup raspberries
1/2 cup water
Combine gin, lemon juice, and raspberry syrup with ice in a cocktail shaker. Shake ingredients vigorously until everything is cold, about 20-30 seconds. Remove lid, add the club soda, and strain ingredients over fresh ice into a collins glass. Garnish with raspberries and a straw. Enjoy immediately.
Raspberry Syrup Instructions:
Combine granulated sugar and water in a 2 quart saucepan, and heat over medium, stirring occasionally, until the sugar is melted, about 2 to 3 minutes. Once the sugar has melted, add the fresh raspberries and allow to simmer, stirring occasionally for about five minutes. Allow to cool slightly before straining. Store in fridge until chilled.