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Recipes & Food Styling
Raising A “Clover Club” Cocktail To Margaret Brown on Her Birthday!
Blessed to be part of a very special benefit program hosted by the Molly Brown House Museum celebrating the start of Margaret Brown’s 153 birthday weekend! I chose snapdragons from my garden for the garnish for the Clover Club cocktail that I made to toast Margaret. I chose snapdragons to honor Margaret’s love of the Asian style influences of her day and because snapdragons are the symbol of graciousness, which is an admirable quality that Margaret surely demonstrated even while surviving one of the world’s most devastating maritime disasters- the sinking of the Titanic. Thank you so much to Neyla Pekark for your joyful songs tonight! Such amazing positive energy! Thank you Kim Popetz for curating such a brilliant virtual gathering! Guests received food items and ingredients for the Clover Club cocktail delivered to their homes in advance of the program. We made the cocktails together to enjoy during Neyla’s performance. What a wonderful idea that took so much thought & consideration to detail.
The Clover Club (Page 12 in book)
1/2 ounce gin
1/2 ounce lemon juice
1 egg white
1/2 ounce raspberry syrup- To make syrup: Bring 1 cup sugar and 2 cups water to boil on stovetop; reduce heat, add 2 cups of rasperries & cook for 2 minutes.
Comine all ingredients in shaker; shake with ice (30 revolutions).
– XIX Restaurant, The Bellevue Hotel, Philadelphia