This creative cocktail from the now-closed Nox restaurant in Vancouver is the ultimate Valentine’s Day drink. A simple gin-vermouth cocktail is completely transformed with the help of frozen berries, which are used to create a unique berry “foam” and dried fruit “leather”.
Don’t worry if you don’t have a dehydrater: this fruit leather is made by cooking pressed berries in a low-temperature oven for 10 hours.
Clover Club Cocktail
Nox Vancouver's recipe for a Clover Club cocktail, created specially for Valentine's Day.
Equipment
- cheesecloth
- whipped cream dispenser
Ingredients
Berry Foam and Fruit Leather
- 250 g frozen assorted berries
- 7 oz water
- ¾ cup sugar
- 7 g soy lecithin
Cocktail
- 1 oz gin
- 0.5 oz dry vermouth
- 0.5 oz lemon juice
- 0.5 oz simple syrup see note
- berry foam to garnish
- fruit leather to garnish
Instructions
Berry Foam
- Place the berries and water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.
- Strain the water from the berries with cheesecloth. Set berries and cheesecloth aside.
- Return the berry water to the pot and bring to a boil, stirring in the sugar until it's dissolved. Turn off the heat and let cool, then stir in the soy lecithin.
- Pour the mixture into the whipped cream dispenser and charge it. Leave to set in the fridge.
Fruit Leather
- Line a baking tray with parchment paper and press the leftover berries into a thin, uniform layer.
- Preheat your oven to the lowest setting and bake until dried, around 10 hours.
Cocktail
- Chill Nick & Nora glass in the fridge, 20 to 30 minutes.
- Add to a cocktail shaker gin, vermouth, lemon juice and simple syrup. Shake.
- Using a strainer, pour the contents of the shaker into the chilled glass.
- Gently layer the berry foam on top, using the whipped cream dispenser in a circular motion.
- Cut the fruit leather into 1-2 inch pieces and use to garnish. Serve immediately.
Notes
Make a simple sugar syrup by bringing equal parts sugar and water to a boil in a saucepan. Cook for 2 minutes, until all the sugar has dissolved, then let cool completely. Store, covered, in the refrigerator for up to 1 month.
