This cocktail by bar manager Julieta Campos at The Whistler in Chicago takes inspiration from a classic Clover Club and the Bellevue-Stratford hotel in Philadelphia, where that drink was invented. Playing delicately with gin and fino sherry, the drink unfolds with subtle nutty, creamy, fruity, tannic and dry notes from a house-made pistachio white tea syrup and banana bitters.
This recipe originally appeared as part of “20 Gin Cocktails to Drink in Bars Now.”
- 1 oz Letherbee gin
- 1 oz Tio Pepe fino sherry
- 3/4 oz Fresh lemon juice
- 1/2 oz Pistachio white tea syrup*
- 1/2 oz Egg white
- 1 dash Greg Buttera's banana bitters
- Garnish: Angostura bitters
Add all the ingredients into a shaker with 1 cube of ice, and shake.
Double-strain into a coupe.
Garnish with a stripe of Angostura bitters.
*Pistachio white tea syrup: Combine 50 grams of crushed pistachios with 500 mL sugar and 500 mL water in a pot. Bring to a boil at medium heat, then reduce to low heat and let boil for 10 minutes. Strain out solids. Combine the syrup with Chinese white needle tea (1 oz of tea per 1 L of syrup) for 1 minute. Strain through a coffee filter. Cool, bottle and refrigerate.