Clover Club 2.0

• 1 1/2 ozLondon dry gin
• 3/4 ozdry vermouth
• 3/4 ozfresh lime juice
• 3/4 ozstrawberry-rhubarb syrup
• 3/4 ozfresh egg white (pasteurized if you like)

Preparation

1. 1.

   Shake the first 4 ingredients with ice, then remove the ice and add the egg white to the shaker. Shake again for 30 seconds. Fine strain into a chilled glass, then garnish.

2. 2.

   Strawberry-Rhubarb SyrupIn a medium saucepan, combine 1 cup of chopped rhubarb stalks, 1 cup of sliced strawberries, 3 Tbsp. of granulated sugar, and 1/2 cup of water. Bring to a simmer over medium-low heat, then reduce heat to low and cook for 10 minutes. Remove from the heat, mash the fruit slightly, then let cool. Strain the syrup through a fine-mesh strainer, but do not press the fruit. Add a dash of vanilla extract and sea salt if desired, and transfer to an airtight container and refrigerate for up to 2 weeks.