This Clover Club cocktail, vibrant and fragrant from raspberries, captures the essence of the experimental breakthrough I achieved by adding BSA to stabilize my FluidFM injection buffer. Similarly, this cocktail replaces the traditional egg white with a blend of methylcellulose, gum Arabic (a complex mixture of glycosylated proteins and polysaccharides), and xanthan gum, achieving perfect texture and stability. The drink is garnished with a thin, raspberry-flavored isomalt plate that must be shattered before drinking, symbolizing the breakthrough moment in science when barriers are overcome, revealing new possibilities beneath.
The Clover Club Reimagined
The Clover Club is a classic cocktail, originating in the early 1900s and known for its frothy, silky texture typically achieved with egg white. However, this version breaks new ground by replacing the egg white with super foam; a blend of modern culinary ingredients. This not only ensures a vegan-friendly drink but also provides an exciting new texture and stability to the cocktail.
- Methylcellulose: A plant-based compound often used in culinary arts to create foam and stabilize emulsions.
- Gum Arabic: This natural gum is derived from the sap of acacia trees. It’s used to give body and a smooth texture to the drink.
- Xanthan Gum: A polysaccharide secreted by the bacterium Xanthomonas campestris, it’s an excellent thickening agent that adds viscosity and stability to the cocktail.
Breaking Through
The isomalt plate garnish is more than just a visually stunning addition. It represents the scientific breakthroughs achieved through persistence and innovation. To enjoy the Sweet Breakthrough, tap the isomalt plate with a spoon, symbolizing the moment of breaking through barriers and reaching new heights in discovery and creativity. Cheers to the sweet taste of success!
What makes the Sweet Breakthrough
- Gin
- Dry Vermouth
- Raspberry sirup
- Lemon juice
- Super foam
- Raspberry flavored isomalt