The Clover Club is a classic gin cocktail that has become in vogue in recent years and is now found fairly frequently on the menus of bars that know there’s nothing wrong with looking to the past for excellent libations.
Dating back to 1909, the drink was initially seen as a strange, fruity alternative to ‘real drinks’ yet grew and grew in popularity over the following decades. The texture is fantastically smooth thanks to the egg white, and when made correctly it provides a wonderfully sweet and smooth refreshment that can easily make you forget the alcohol content. For the recipe below, I’ve given the ingredient followed by the pictured variety in brackets.
- 50ml gin (Bombay Dry)
- 10ml lemon juice
- 5ml sugar syrup (Monin)
- 10ml Sweet Vermouth (Martini Rosso)
- Handful of fresh raspberries (about 7 or 8 usually does the trick)
- 1 egg white
- A single raspberry to garnish
- Put your glass in the freezer – the pictured glass is a small coupette and fits this style of drink well.
- “Dry shake” (shaking without ice) all of the ingredients for about 30 seconds until the egg has emulsified and the berries have been pulverised.
- Add ice to the shaker, then shake again until cold. Fine strain into a chilled coupe glass (I use a cheap tea strainer, and you might need to help the raspberry ‘pulp’ out of the way with a spoon to release all of the liquid).
- Garnish with a raspberry – there are many styles, I prefer to just gently drop a single upturned raspberry in to the centre of the drink.
Whilst not having many ingredients or a particularly complicated method, the Clover Club can be tricky to balance first time around, due in part to the varying sweetness of raspberries and lemon juice at different times of year. Feel free to add a little more sugar syrup to suit your taste. If you don’t have sugar syrup, you can substitute with grenadine, this will also give the drink a stronger red colour than can be achieved by just using raspberries.
Guest writer: our resident lover of libations, Matt