The Current Clover Club paired with Smoked Whitefish and Chèvre Devilled Eggs with Coriander Sabayon
Chef Cory Vitiello joined the Bombay Sapphire company to create a number of hors d’oeuvres that reflect the spirit of the Roarin’ Twenties and that pair well with gin cocktails that, although modernized, are also reminiscent of those stylin’ ’20s. Chef Vitiello says, “the two must-have hors d’oeuvres at every party during the era of the Great Gatsby were the devilled egg and smoked white fish. This updated recipe combines the two to create a delicious treat worthy to be served by a modern-day Gatsby. The sabayon, which showcases Bombay Sapphire and coriander, will make taste buds dance when paired with a cocktail made with the iconic gin.
Smoked Whitefish and Chèvre Devilled Eggs with Coriander Sabayon
The Current Clover Club
Pre-dating the Roaring Twenties, the Clover Club Cocktail was named for the Philadelphia men’s club of the same name, which met in the Bellevue-Stratford hotel. Dating back to at least 1910, this cocktail was enjoyed by industry leaders who were members of this notable club and it was seen as a drink enjoyed primarily by distinguished gentlemen. By the late 1950s, it lost its popularity and fell off the menu of bars and restaurants across the continent.
The Current Clover Club includes the addition of coriander infused Bombay Sapphire and opts for fresh raspberries over raspberry syrup. The citrus elements of this updated cocktail play well with the whitefish and also complement the high citrus notes of the gin with the use of coriander – a leading contributor to the high floral, citrus and aromatic notes. The raspberries bring a bright and sharp contrast to the dish and pair wonderfully with the crème fraîche and sour cream while adding a tart and somewhat acidic complement to the fish.