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The Clover Club is a refreshing Pre-Prohibition classic cocktail made with gin, raspberry syrup, lemon juice, and egg whites. It’s a must-try silky, tart, and slightly fruity cocktail with a stunning pink hue. Don’t worry, raspberry syrup is really easy to make in about 15 minutes.
Table of Contents
Brief History
The Clover Club dates back to the early 1800s and was named after the Philadelphia gentlemen’s club of the same name. It was a favorite among businessmen, lawyers, and writers who gathered at the Bellevue-Stratford Hotel to discuss day-to-day business ventures.
The cocktail was long forgotten until it was more recently revived by Julie Reiner, a renowned mixologist and bar owner. In 2008, she opened the Clover Club in Brooklyn NY, paying homage to the cocktail’s history. Julie’s rendition came with the addition of dry vermouth, which has become a very popular riff on the original recipe.
If you’re looking for a similar vibe, try the French Martini.
Ingredient Notes & Substitutions
- Gin: a classic London dry gin works best, but you can experiment with a more floral or botanical gin for added complexity.
- Fresh lemon juice: always use freshly squeezed lemon juice for the best flavor. Bottled juice doesn’t do this drink justice. I use a citrus squeezer for efficient juicing.
- Raspberry syrup: traditional recipes call for raspberry syrup, which you can make at home by simmering fresh raspberries with sugar and water (see below for easy recipe). Alternatively, muddling fresh raspberries with simple syrup can work in a pinch. You can also use a teaspoon of raspberry jam or preserves.
- Egg white: egg white provides the silky frothy head. If you’re unsure of using raw eggs, try pasteurized eggs or liquid pasteurized egg whites. For a vegan alternative, substitute 1 ounce of aquafaba (chickpea water from a can of chickpeas). It’s flavorless and can be treated the same way as egg white.
- Dry vermouth: dry vermouth is an optional modern addition to the original cocktail. If making this variation, add 1/2 an ounce of dry vermouth.
See the recipe card for full information on ingredients and quantities below.
Homemade Raspberry Syrup
Raspberry syrup is simple syrup made with fresh raspberries. In a saucepan, combine 1 cup of sugar and 1/2 cup of water. Stir over medium heat until the sugar fully dissolves. Lower the heat, add 3/4 cup of fresh raspberries, and mash them into a pulp. A potato masher works wonders.
Gently heat for 10-15 minutes to extract the flavor and strain through a fine-mesh sieve to remove seeds. For extended shelf life, optionally mix in 1/2 oz of vodka. Store in a sealed jar in the refrigerator until needed.
Expert Tips
- Dry shake first. Cocktails with egg white should be shaken first without ice (dry shake) and then again with ice afterward. A dry shake helps break down the proteins in the egg white, resulting in a creamier and frothier texture with a thick head of foam.
- Use a fine-mesh strainer. Double-straining ensures a smooth, velvety texture with no raspberry seeds or ice shards.
- Chill your coupe glass. A well-chilled glass keeps the cocktail cold for longer.
- Shaking with larger ice cubes or ice chunks will prevent the ice from breaking down and producing small ice chips. This makes straining easier and enhances egg white foam and head retention.
More Sour Cocktails
Enjoy this recipe? If you made this cocktail, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Clover Club
Ingredients
- 2 ounces London dry gin
- 1/2 ounce fresh lemon juice
- 1/2 ounce raspberry syrup
- 1 egg white
- 3 raspberries, for garnish
Raspberry Syrup
- 1 cup granulated sugar
- 3/4 cup raspberries, can also use frozen
- 1/2 cup water
Instructions
- Dry shake first: in a shaker, combine gin, lemon juice, raspberry syrup, and egg white. Shake vigorously, without ice, for 20 seconds. A dry shake helps break down the proteins in the egg white, resulting in a creamier and smoother texture.
- Add ice and shake for an additional 5-7 seconds.
- Double strain into a chilled coupe glass. Garnish with raspberries.
Raspberry Syrup
- In a saucepan, combine 1 cup of sugar and 1/2 cup of water. Stir over medium heat until the sugar fully dissolves. Lower the heat, add 3/4 cup of fresh raspberries, and mash them into a pulp. A potato masher works wonders.
- Gently heat for 10-15 minutes to extract the flavor and strain through a fine-mesh sieve to remove seeds. For extended shelf life, optionally mix in 1/2 oz of vodka. Store in a sealed jar in the refrigerator until needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
