Yes, using both for 'double straining' is crucial for the Clover Club. The Hawthorne strainer holds back ice and large solids, while the fine mesh strainer removes any small ice shards or unincorporated egg white bits, ensuring a perfectly smooth and frothy texture without unwanted particles.

Using fresh, pasteurized egg whites is generally considered safe for cocktails and recommended. If you have concerns about raw eggs, you can opt for liquid pasteurized egg whites found in cartons, or use a vegan alternative like aquafaba, which also creates a great foam.

A weak foam most commonly results from insufficient dry shaking. Ensure you shake *without ice* vigorously for the full 15-20 seconds to properly emulsify the egg white before adding ice. Using very fresh egg whites also significantly contributes to a more stable and rich foam.

Yes, 15 minutes is a realistic estimate once you have all your ingredients measured and tools at hand. While the individual steps are straightforward, properly executing the dry shake and subsequent vigorous shaking takes the most time. Your first attempt might take a little longer as you get comfortable with the process.