Updated description:
Basically you need to completely juice out half of one citrus per cocktail to use that half of the peel in the dry shake. The whole point here is mass. You need a heavy object to beat up the foam, the citrus half gives you that and a ton of citrus oil as a benefit.

I'm using a whole egg white here to get more foam, it is not necessary and you should play with the amount of egg white like any other cocktail ingredient when building your specs. Also, use tweezers to remove the fatty bits of the egg white. It is insoluble and should be removed.

Use this style of juice for better results. 'Chamber' presses like this make it easier to be sure that the citrus half is fully juiced prior to shaking with it. Otherwise you risk adding juice and throwing off balance. These are also very useful for juice large volumes when prepping to make lots of drinks or making super juice or cordial or other cases when you need to juice a lot in a hurry.

[ Ссылка ] - Barfly Chamber Press
[ Ссылка ] - used this one for years, a little more budget friendly

Otherwise my go to citrus press is this:
[ Ссылка ] - Fav Citrus Press

Other equipment used in this video:
[ Ссылка ] - Piña Barware Brushed Shaker
[ Ссылка ] - Piña Barware Brushed Jigger
[ Ссылка ] - A Bar Above Food Safe Silicone Bar Mat
[ Ссылка ] - Barfly Mesh Strainer
[ Ссылка ] - Barfly Hawthorne, I like the old-school ones
[ Ссылка ] - Mercer Tweezers
[ Ссылка ] - Barfly Barspoon
[ Ссылка ] - Barfly Ice Knife Pick


Original Desc:
Named after the gentlemen's club of the same name, this cocktail is silky smooth in texture, lightly raspberry and tart, and also nicely complex.

In this video I demonstrate an advanced technique which can be used on any cocktail following the Boston Sour template. Basically I'm using a fully juiced citrus half as a mass to beat up the meringue and develop proper microfoam. Try it in your next Clover Club or other Boston Sour and tell me what you think down in the comments.

My Specs:
-1 Egg white
-22.5ml / .75oz Lemon
-2 Raspberries
-22.5ml / .75oz Raspberry Syrup
-15ml / .5oz Noilly Prat Dry Vermouth
-60ml / 2oz Ford's Gin

Steps:
-Chill a coupe in the freezer.
-Add the egg white to one tin along with the lemon juice.
-Press the lemon half completely dry of juice and set aside.
-Add the remaining ingredients to the other tin.
-Combine the ingredients into a singe tin along with the spent lemon half.
-Dry shake 15-20 seconds, more is better.
-Split the tins and extract the spent lemon half, draining it of any contents before discarding.
-Add a large clear cube and shake for 10-15 seconds to chill.
-Double strain into chilled Coupe.
-Garnish with 3 Raspberries on a pick.

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