Clover Club
Gin, raspberry, lemon and egg white. A pink, silky sour from a Philadelphia gentlemen's club.
Shaken · Coupe · Advanced · about 3 minutes · about 14% ABV
Ingredients
- 45 ml Gin
- 15 ml Raspberry syrup
- 15 ml Fresh lemon juice
- 1 Egg white
- Raspberries (garnish)
Method
- Chill the glass
- Pour 45 ml gin into the shaker
- Pour 15 ml raspberry syrup into the shaker
- Add 15 ml fresh lemon juice
- Add 1 egg white
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Dry shake first for a thick, velvety foam.
About the Clover Club
Named after a club of Philadelphia lawyers and writers who met at the Bellevue-Stratford Hotel between the 1880s and 1914. It was popular before Prohibition, fell out of fashion, and was revived in the 2000s.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Clover Club FAQ
What's in a Clover Club?
45 ml gin, 15 ml raspberry syrup, 15 ml fresh lemon juice, 1 egg white, garnished with raspberries.
How strong is a Clover Club?
About 14% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Clover Club?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Clover Club in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
