Clover Kiss
A silky gin sour with raspberry and orange liqueur, crowned with a creamy, rose-pink egg-white foam.
Ingredients
- Gin, London Dry or Plymouth for a dry, clean base45 ml
- Cointreau15 ml
- Lemon juice, freshly squeezed15 ml
- Raspberry syrup, homemade if you can, for the freshest flavour15 ml
- Egg white25 ml
- Raspberry, to garnish, on a cocktail pick (optional)3 whole
Method
- Add the gin, Cointreau, lemon juice, raspberry syrup and egg white to a shaker without ice.
- Shake hard for about 15 seconds, so the egg white emulsifies and foams.
- Add plenty of ice and shake again for about 20 seconds, until the drink is ice-cold.
- Double-strain into a chilled coupe.
- Garnish with three fresh raspberries on a cocktail pick resting on the rim of the glass.
About this drink
The Clover Kiss is a modern offshoot of the classic Clover Club, which grew out of Philadelphia's gentlemen's clubs around the turn of the twentieth century. Where the original uses dry vermouth, this version swaps in Cointreau for a touch of orange and a little more sweetness. The result is fresh and full-bodied, with the same silky foam as its forerunner but a more festive, colourful personality.
Questions and answers
What is the difference between a Clover Kiss and a Clover Club?
Cointreau replaces the dry vermouth, so the drink is sweeter and brighter with citrus than the classic Clover Club, while the raspberry and the egg-white foam stay the same.
Why does this recipe use so much egg white?
It calls for nearly a whole egg white, more than a typical sour, which gives an unusually dense, stable foam that holds beautifully on the glass. Shake thoroughly, or you will not get the full benefit of the extra white.
