Clover club

Clover Club

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A classic pre-Prohibition cocktail with vibrant pink hue, featuring gin, raspberry, lemon, and egg white for a creamy, balanced drink.

SUGGESTED GLASSWARE

Coupe Glass

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Recipe

1 cocktail (120ml)
  • Gin 
    45 ml
  • Dry Vermouth 
    15 ml
  • Lemon Juice 
    15 ml
  • Raspberry Syrup 
    15 ml
  • Egg White 
    15 ml
  • Raspberry 
    3 pieces
Recipe credit: Bellevue-Stratford Hotel, Philadelphia (circa 1900)

Instructions

Step

Add gin, dry vermouth, fresh lemon juice, raspberry syrup, and egg white to a cocktail shaker without ice.

Step

Dry shake vigorously for 10-15 seconds to emulsify the egg white and create a rich, stable foam.

Step

Add ice to the shaker and shake again hard for 10-15 seconds to chill and properly dilute the cocktail.

Step

Double strain through a fine mesh strainer into a chilled coupe glass to ensure a silky texture.

Step

Garnish with fresh raspberries or a lemon twist for aroma and visual appeal.

Equipment

Shaker
Fine Mesh Strainer
Jigger

Description

The Clover Club is a sophisticated pre-Prohibition era cocktail that originated at Philadelphia’s Bellevue-Stratford Hotel in the early 1900s. Named after a gentlemen’s club of journalists and businessmen, this cocktail showcases the perfect interplay of gin, raspberry, lemon, and egg white, creating a drink that is both visually striking and complex in flavor.

Nutritional information

1 cocktail (120ml)
Calories
165
ABV
22.5 %
Alcohol
11.2 g
Carbs
8.5 g
Carbs from Sugar
8 g
Fat
0.1 g
Protein
1.8 g
Sodium
28 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.
Allergens
Egg

Tips & Notes

  • The dry shake is absolutely crucial for maximum foam - always shake without ice first to properly emulsify the egg white before adding ice for the wet shake.

  • Make homemade raspberry syrup by combining 125g fresh raspberries, 200g superfine sugar, and 230ml water. Simmer for 10 minutes, strain, and store refrigerated for up to a month.

  • For a vegan alternative, substitute aquafaba (chickpea water) for egg white - use the same amount and technique for similar foaming results.

  • Adjust the raspberry syrup quantity to taste - some prefer slightly more for extra sweetness, others prefer less for a more tart profile.

  • Always use fresh lemon juice for the brightest, most balanced flavor - bottled juice will compromise the cocktail's freshness and acidity.

The most common issue is not dry shaking vigorously enough or long enough. Make sure to shake without ice for a full 10-15 seconds with real intensity. Also ensure your egg white is fresh – older egg whites don’t emulsify as well.

While you can omit the egg white, it fundamentally changes the cocktail’s character. For a similar texture without eggs, use aquafaba (chickpea liquid) or a small amount of cream, though the result won’t be quite the same as the traditional version.

London Dry or Plymouth gins work best as they provide good botanical complexity without overwhelming the raspberry and lemon flavors. Tanqueray, Beefeater, or Plymouth Gin are excellent choices that balance well with the other ingredients.

Homemade raspberry syrup will keep refrigerated for up to one month. You can extend its life by adding a splash of vodka as a preservative. Always check for any signs of fermentation or off odors before use.

Related Creamy, Fruity, Sour cocktails

Chambord Sour

A sophisticated sour cocktail featuring French raspberry liqueur with silky egg white foam

Chambord sour

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Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

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Recipe notes

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Quick recipe

Ingredients

  • Gin
    45 ml
  • Dry Vermouth
    15 ml
  • Lemon Juice
    15 ml
  • Raspberry Syrup
    15 ml
  • Egg White
    15 ml
  • Raspberry
    3 pieces

Method

  1. Add gin, dry vermouth, fresh lemon juice, raspberry syrup, and egg white to a cocktail shaker without ice.
  2. Dry shake vigorously for 10-15 seconds to emulsify the egg white and create a rich, stable foam.
  3. Add ice to the shaker and shake again hard for 10-15 seconds to chill and properly dilute the cocktail.
  4. Double strain through a fine mesh strainer into a chilled coupe glass to ensure a silky texture.
  5. Garnish with fresh raspberries or a lemon twist for aroma and visual appeal.