"My first Clover Club highlighted the potential for flavour within the structure of a cocktail. We still have our founding steps of 50ml of spirit, 25ml of sour, 25ml of texture and 15ml of sweet. We also have a 15ml float of dry vermouth, a highly aromatized liquid more commonly found with gin in a Martini. Now imagine the flavour profile and experience of a Martini as a 3-D shape, a compressed concertina. Imagine stretching out the Martini concertina. Imagine that each peak and trough is on...
