This has been one tough winter, so I made myself a Clover Club cocktail. Normally, I would have waited to try this pre-Prohibition classic when raspberries are in season, but with winter being such a big jerk to me I needed a pretty pink drink to lift my sour spirits. Well, the Clover Club cocktail delivered. She is quite a looker. I could have stared at her all day. Thank goodness I didn’t because she’s also delicious–silky, tangy, and sweet. And a perfect gin drink for those not too fond of gin (me). The Clover Club cocktail is a wonderful remedy for those damn wintertime blues.
I adapted this recipe from Liqour.com. It’s my favorite version of the Clover Club. Some Clover Club cocktails use grenadine, which is fine, but using fresh muddled raspberries mixed with simple syrup is much better.
Another ingredient of the Clover Club cocktail is an egg white. Don’t be turned off. Eggs in cocktails are not unusual. They are not used for taste, however, but for texture. The egg white adds a silkiness that can’t be beat. It’s important to shake all of the ingredients vigorously, and for a few minutes. This helps emulsify the egg white, while also creating a foamy top.
Clover Club Cocktail
A silky, tangy, and sweet gin drink that will lift your spirits and make you smile.
Ingredients
- 1/2 oz Simple Syrup
- 7 Raspberries divided
- 2 1/2 oz Gin
- 1/2 oz Lemon Juice fresh
- 1 Egg White
Instructions
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Muddle 4 raspberries, and then mix this with the simple syrup. Strain into a cocktail shaker.
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Add the gin, egg white, and lemon juice. Shake for 2 to 3 minutes, or until foamy.
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Add ice to the cocktail shaker, and shake for another minute.
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Pour into a chilled cocktail glass, and garnish with a toothpick of the remaining raspberries.
Recipe Notes
Special equipment needed: Strainer, cocktail shaker, cocktail glass
