Fun and fruity
It's worth making homemade raspberry syrup for this cocktail. You can always substitute bought syrup but something of the freshness will be lost.
- 45 ml Gin 1.5 oz
- 15 ml Sweet vermouth 0.5 oz
- 7.5 ml Freshly squeezed lemon juice 0.25 oz
- 15 ml Homemade raspberry syrup 0.5 oz
- 7.5 ml Pasteurised egg white 0.25 oz
Shake all the ingredients vigorously in a shaker without ice to emulsify the egg white.
Add ice and shake again.
Double strain into a coupe or cocktail glass.
Garnish with fresh raspberries.
The Clover Club is a pre-Prohibition cocktail with a hazy past like a lot of the early cocktails. It takes its name from the Philadelphia Men's Club established in the Bellevue-Stratford Hotel in late Victorian times and by the early twentieth century was being drunk far and wide in America.
Seen as something of a 'ladies' drink due to its unashamed pinkness it fell out of favour as the century progressed. Thankfully the Clover Club is back on the cocktail menu and is an easy cocktail for the home bartender to make.
I've fiddled about with the quantities a little. The IBA (International Bartenders Association) lists the quantity of lemon juice as 15ml. I like my cocktails to be a little sweet so found this measure to be quite tart and mouth-puckeringly so.
Play with the quantities until you find a balance between the sweet fruitiness of the raspberry and the tartness of the lemon juice. You won't be disappointed.