Cocktail of the week: Balans’ bourbon bramble clover club – recipe

An autumnal riff on the clover club, this uses blackberry jam straight from the jar, for the winter months when there’s little fresh fruit in season. It’s tangy, tart and, thanks to the bourbon, has a hint of caramel in the finish.

Bourbon bramble clover club

Serves 1

50ml bourbon – we use Elijah Craig
2 tsp blackberry jam
15ml dry white vermouth
25ml fresh lemon juice
15ml egg white (ie, from about ½ egg)
1 small pinch of sugar
8-12 mint leaves, plus 1 extra to garnish

Pour the bourbon into a shaker (or clean jar with a lid), add the jam and stir to dissolve. Add all the other ingredients, giving the mint leaves a good slap first, to wake them up. Shake hard to get a good foam going (this is known as a dry shake), then add a big handful of ice and shake again (a wet shake). Strain into a coupe glass and garnish with a mint leaf; when blackberries are in season, I like to pop one on top, too.

• Anca Aileni, bartender, Balans No 60, London W1