Clover Club Cocktail (with DIY Grenadine)

I found the original recipe a bit of  pain after making it in a blender as called for.You can try doing a "dry" shake by adding all the liquids with no ice and shaking (then adding ice and shaking again). The absence of ice in the first shake fails to create a vacuum seal causing some liquid to leak from the shaker.  I prefer using a hand (or immersion) blender for emulsifying egg whites in cocktails. Easy use and the quick clean-up are enough to recommend this method. Here's the recipe. For music I've got a two recommendations for making this drink.

Glenn Miller's In the Mood
Bennie Goodman's Sing, Sing, Sing

Recipe for Clover Club Cocktail (makes 2)

• 3 oz gin
• 1 oz fresh lemon juice
• 1 oz simple syrup
• 1/2 oz pomegranate syrup (add 2 cups Pom Wonderful to pyrex measuring glass and microwave at low or medium until the volume is reduced to 1 cup; let cool before use)
• 1 egg white

Add everything to the bottom half of a Boston or Parisian shaker.
Use an immersion blender to emulsify the ingredients. I start off at slower speed and work my way up. A minute or so is usually enough.
Add ice to the shaker, cover and shake to chill thoroughly.
Strain into chilled cocktail glasses.

Notes
This drink is truly wonderful. Light on the tongue but bursting with the citrus and continues with a lingering finish of pomegranate. The astringency of the gin and pomegranate with the soft touch from emulsified egg white produce a blissful mouthfeel.

If you are nervous about using raw egg white, use pasteurized egg white from egg beaters. I may just be lucky, but I have made a fair number of drinks with raw egg white and never suffered for it. Up to you, of course.