Clover Club
A sophisticated and stunningly beautiful classic from the pre-Prohibition era, the Clover Club is a gin sour that gets its vibrant pink hue and fruity notes from raspberry syrup. The addition of egg white gives it a rich, creamy texture and a silky foam cap.
Ingredients
- 1 ½ oz London Dry Gin
- ½ oz Dry Vermouth
- ¾ oz Fresh Lemon Juice
- ¾ oz Raspberry Syrup
- 1 Egg White
- Garnish: Fresh Raspberries
Instructions
- Dry Shake: Combine the gin, dry vermouth, lemon juice, raspberry syrup, and egg white in a cocktail shaker *without* any ice. Seal and shake vigorously for 15 seconds. This 'dry shake' emulsifies the egg white, creating a beautiful foam.
- Wet Shake: Open the shaker, fill it with ice, and seal it again. Shake hard for another 15 seconds to chill and dilute the drink.
- Strain: Double-strain the cocktail into a chilled coupe glass. The double-strain (using a Hawthorne strainer and a fine-mesh strainer) ensures a perfectly smooth foam.
- Garnish: Let the foam settle for a moment, then garnish with three fresh raspberries on a cocktail pick.
Pro Tips for Perfection
The Dry Shake is Essential: For any cocktail with egg white, the dry shake is non-negotiable. Shaking without ice first allows the proteins in the egg white to unfold and create a rich, stable foam that wouldn't be possible if shaken with ice from the start.
Raspberry Syrup: While you can buy raspberry syrup, making your own is easy and provides a much better flavor. Simply heat equal parts sugar and water until dissolved, then add a handful of fresh raspberries and muddle gently. Let it steep for 30 minutes, then strain out the solids.