Several months ago during the #hype of Crown Royal Northern Harvest, I was tinkering with a lot of rye whiskey and shrubs. The Dark Clover was the delicious outcome of the experiment.
Based very (very) roughly on the Pegu Club, I combined the spiciness of rye with the bitterness of Punt e Mes and a grapefruit shrub, and then added a little extra acidity in the form of lemon, to balance it all out.
For those of you that are curious, Punt e Mes is a special Italian vermouth that has amaro built right in. The name says it all, really. It translates to “a point and half” – as in one point of sweet and a half point of bitter.
1 ½ oz rye
⅓ oz Punt e Mes
½ oz lemon juice
½ oz grapefruit shrub
In a shaker, add all of the ingredients with ice and shake vigorously. Strain out the ice and then dry shake. Double strain into a chilled coupe and garnish with Angostura bitters shaped like a clover leaf.
The result is a bitter and sour cocktail with a lot of nuances, so prepare your palette and enjoy!