The clover club cocktail is a classic named for The Clover Club men’s club who would meet at the Stafford-Bellevue hotel in Philadelphia. It was created in 1896 and there are a few different variations. This recipe below is the IBA specified way of making it, as I tried not to get too creative with changing things up this time.
I love this drink for a few reasons. The color to me is beautiful, a muted pink with a foamy white head. I have no problem with pink drinks, as long as the flavor is good, and here it is. The drink is tart and sweet, but not too strong. That makes it perfect for breakfast. I jest, but this isn’t a drink that you have to watch out for.
How To Make The Clover Club Cocktail
- 45 ml Gin. London Dry.
- 15 ml Raspberry Syrup. Homemade. 1 cup each of water, raspberries, sugar. Bring to a boil until the sugar dissolves then use a stick blender to liquefy everything. Press through a mesh strainer into a resealable container.
- 15 ml Lemon Juice. Freshly squeezed.
- 1 Egg White
Add all ingredients to a cocktail shaker and give a hard shake for a few seconds to emulsify the egg white. Add ice to the shaker and shake hard for 30 seconds. Double strain into a cocktail glass. I used a Nick and Nora crystal glass by Krosno, which I also used for my Bee’s Knees and Butterfly Sour.
The Clover Club
- Cocktail Shaker
- 45 ml London Dry Gin
- 15 ml Lemon Juice freshly squeezed
- 15 ml Raspberry Syrup homemade, or from a good supplier
- 1 Egg White
- Add all the ingredients to a cocktail shaker and give a good shake for a few seconds to emulsify the egg white.
- Add ice and hard shake for at least 30 seconds to develop the foamy head.
- Double Strain into a cocktail glass. Garnish with some skewered raspberries, or leave un-garnished