Sours · Gin · IBA official
Clover Club
Gin and raspberry under a silky, blush-pink foam
Gin, raspberry syrup, fresh lemon and egg white, shaken into a pale pink drink with a soft, silky foam. Fruity and tart rather than sweet, with juniper running underneath. A pre-Prohibition favourite and a lovely way to begin an evening.
- Glass
- Coupe
- Ice
- Up (no ice)
- Technique
- Shaken · Dry shake first · Double-strained
- Difficulty
- Advanced
- Time
- 4 min
- Strength
- ≈ 17% ABV
Ingredients
- 45 mlLondon dry gin1½ oz
- 15 mlRaspberry syrup½ oz
- 15 mlFresh lemon juice½ oz
- 15 mlEgg white½ oz
- GarnishRaspberries on a pick
≈ 113 ml served · 1.5 standard drinks
Substitutes: Grenadine can stand in for Raspberry syrup. Fresh lime juice can stand in for Fresh lemon juice.
Method
- 1
Chill a coupe.
- 2
Add the gin, raspberry syrup, lemon juice and egg white to a shaker.
- 3
Dry shake without ice for about 10 seconds to build the foam.
- 4
Add ice and shake hard for another 10–12 seconds.
- 5
Double strain into the chilled coupe and garnish with raspberries on a pick.
History
Named after the Clover Club, a Philadelphia gentlemen's club of writers, lawyers and businessmen founded in the 1880s, whose members met at the Bellevue-Stratford Hotel. A pre-Prohibition favourite, it faded after the 1930s and returned with the cocktail revival – Julie Reiner even named her Brooklyn bar after it in 2008.
- Origin
- Philadelphia, USA
Bartender's notes
- No raspberry syrup? Muddle 4–5 fresh raspberries with 15 ml simple syrup in the shaker before adding the rest.
- Julie Reiner's well-known version adds 15 ml dry vermouth for a drier, more aromatic drink.
