Tanqueray

Royale Clover

Raise your rose-coloured glasses
OVERVIEW
INGREDIENTS
METHOD
A hand holding a red Tanqueray Royale Clover cocktail garnished with a mint leaf.

OVERVIEW

Shake up your soiree with a deliciously pink sip. Muddled raspberries infuse the cocktail with a sweet-tart whisper, and the pale pink foam is an invitation to decadence. And for those craving a little je ne sais quois, a flutter of gold leaf adds a final flair.

INGREDIENTS

Serves:

1

  • Tanqueray Royale

    ml

  • Raspberries

  • Lemon juice

    ml

  • Dry white wine

    ml

  • Egg white or Aquafaba

  • Pinch of salt

  • Fresh raspberries

  • Fresh mint

  • Edible gold leaf

  • 2.6 units of alcohol per serve

SPECIAL EQUIPMENT

  • Coupe glass

    1

  • Shaker

    1

  • Strainer

    1

A hand holding a red Tanqueray Royale Clover cocktail garnished with a mint leaf.
A hand holding a red Tanqueray Royale Clover cocktail garnished with a mint leaf.
A hand holding a red Tanqueray Royale Clover cocktail garnished with a mint leaf.
A hand holding a red Tanqueray Royale Clover cocktail garnished with a mint leaf.

Method - 1 / 4

Add 3 raspberries to a cocktail shaker and muddle.

Method - 2 / 4

Now add 50ml Tanqueray Royale, 20ml lemon juice, 20ml dry white wine, egg white (or Aquafaba, if using instead), a pinch of salt and dry shake for 15 seconds to emulsify the ingredients.

Method - 3 / 4

Fill the shaker with ice and shake vigorously for another 30 seconds.

Method - 4 / 4

Strain into a chilled coupe glass and garnish with a few fresh raspberries and a touch of edible gold leaf.

About this recipe

This pleasingly pink tipple was born in the late 19th century and soon became a fixture of luxury hotels and bars worldwide. This version sprinkles on a little extra opulence with edible gold leaf. Salut!

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