Quick Recipe Version (TL;DR)
Quick Ingredients
- Raspberry syrup: 1/2 cup fresh or frozen raspberries, 1/2 cup granulated sugar, and 1/2 cup water
- Cocktail: 2 ounces dry gin
- 3/4 ounce fresh lemon juice
- 1/2 ounce raspberry syrup
- 3/4 ounce pasteurized egg white
- 1 1/2 cups ice
- 3 fresh raspberries and 1 thin lemon twist, for garnish
Do This
- 1. Simmer the raspberries, sugar, and water for 3 minutes, then strain.
- 2. Cool the syrup in an ice bath for 15 minutes, or until it reaches 70°F.
- 3. Chill a 6-ounce coupe glass in a 0°F freezer for 10 minutes.
- 4. Add the gin, lemon juice, 1/2 ounce syrup, and egg white to an empty cocktail shaker.
- 5. Seal and dry-shake without ice for 15 seconds to build foam.
- 6. Add 1 1/2 cups ice and shake vigorously for 12 seconds.
- 7. Double-strain into the chilled coupe and garnish with raspberries and a lemon twist.
Why You’ll Love This Recipe
- Fresh lemon and raspberry create a bright, balanced sweet-tart flavor.
- Dry gin adds fragrant botanical notes without overpowering the fruit.
- A vigorous two-stage shake creates a silky body and delicate cap of foam.
- The homemade raspberry syrup can be prepared ahead for future cocktails.
Grocery List
- Produce: 1 lemon, 1 small package fresh raspberries, and additional raspberries for garnish
- Dairy: 1 pasteurized large egg or 1 small carton pasteurized liquid egg whites
- Pantry: Granulated sugar, dry gin, filtered water, and ice
Full Ingredients
For the Raspberry Syrup
- 1/2 cup fresh or frozen raspberries, about 2 ounces or 60 grams
- 1/2 cup granulated sugar, 3 1/2 ounces or 100 grams
- 1/2 cup filtered water, 4 fluid ounces or 120 milliliters
For One Clover Club
- 2 fluid ounces dry gin, 60 milliliters
- 3/4 fluid ounce freshly squeezed lemon juice, 22 milliliters
- 1/2 fluid ounce cooled raspberry syrup, 15 milliliters
- 3/4 fluid ounce pasteurized egg white, 22 milliliters or 1 1/2 tablespoons
- 1 1/2 cups ice, about 6 ounces or 170 grams
For the Garnish
- 3 fresh raspberries
- 1 thin lemon twist, about 3 inches long
Step-by-Step Instructions
Step 1: Make the raspberry syrup
Combine the raspberries, granulated sugar, and water in a small saucepan. Set the pan over medium heat and stir for about 2 minutes, until the sugar dissolves and the mixture reaches a gentle simmer at approximately 200°F. Lightly crush the berries with the back of a spoon, then simmer for exactly 3 minutes. Avoid a hard boil, which can make the syrup overly thick and jammy.
Step 2: Strain and cool the syrup
Pour the hot syrup through a fine-mesh strainer into a heat-safe jar or bowl. Press the berries gently to release their juice, but do not force the seeds through the strainer. Set the container in an ice bath and stir occasionally for 15 minutes, or until the syrup cools to approximately 70°F. The recipe makes about 3/4 cup of syrup, enough for approximately 12 cocktails.
Step 3: Chill the glass and prepare the garnish
Place a 6-ounce coupe glass in a freezer set to 0°F for 10 minutes. Thread 3 fresh raspberries onto a short cocktail pick, if desired, and cut a thin 3-inch strip of lemon peel. Keep the garnish nearby so the finished cocktail can be served immediately.
Step 4: Combine and dry-shake
Add the dry gin, fresh lemon juice, 1/2 ounce cooled raspberry syrup, and pasteurized egg white to an empty cocktail shaker. Make sure the shaker does not contain ice at this stage. Seal it tightly and shake as vigorously as possible for 15 seconds. This dry shake incorporates air into the egg white, producing the Clover Club’s smooth texture and stable foam.
Step 5: Add ice and shake again
Open the shaker, add 1 1/2 cups of ice, and reseal it carefully. Shake vigorously for 12 seconds, or until the outside of the shaker is heavily frosted and the cocktail is chilled to approximately 35°F. This second shake dilutes the cocktail slightly while refining the foam into tiny, velvety bubbles.
Step 6: Double-strain the cocktail
Remove the coupe from the freezer. Pour the cocktail through both the shaker’s strainer and a small fine-mesh strainer into the center of the chilled glass. Double-straining catches raspberry seeds, lemon pulp, and small ice chips, leaving the drink especially silky. Allow the foam to settle for 15 to 20 seconds.
Step 7: Garnish and serve
Express the lemon twist over the surface by holding it peel-side down and gently bending it to release the fragrant citrus oils. Rest the twist and raspberry pick across the rim, keeping the garnish light enough that the foam remains visible. Serve immediately while the cocktail is cold and the foam is at its fullest.
Pro Tips
- Use pasteurized egg white: It provides the classic texture while reducing the food-safety risk associated with raw egg.
- Measure carefully: An extra 1/4 ounce of syrup or lemon juice can noticeably change the cocktail’s sweet-tart balance.
- Shake harder than you think: A forceful dry shake is the key to a dense, even foam rather than a loose layer of large bubbles.
- Use fresh lemon juice: Bottled juice can taste flat or harsh and will not balance the gin and raspberry syrup as cleanly.
- Do not overcook the syrup: A short simmer preserves the raspberries’ fresh flavor and bright pink-red color.
Variations
- Egg-free Clover Club: Replace the egg white with 3/4 ounce aquafaba from unsalted chickpeas, then dry-shake for 20 seconds before adding ice.
- Blackberry Club: Substitute an equal amount of blackberries for the raspberries when making the syrup. The cocktail will be deeper purple and slightly more tart.
- Drier Clover Club: Reduce the raspberry syrup to 1/3 ounce and increase the gin to 2 1/4 ounces for a stronger botanical finish.
Storage & Make-Ahead
The finished Clover Club should be served immediately and should not be stored after it is mixed. Refrigerate the raspberry syrup in a clean, airtight container at 40°F or below for up to 10 days, or freeze it in 1/2-ounce portions for up to 3 months. Thaw frozen syrup overnight in the refrigerator. Fresh lemon juice can be squeezed and refrigerated in a sealed container for up to 24 hours. For efficient serving, measure the gin and raspberry syrup together up to 1 day ahead and refrigerate; add the lemon juice and pasteurized egg white only when you are ready to shake the cocktail.
Nutrition (per serving)
Calories: 175 kcal | Carbs: 11g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 9g | Sodium: 28mg | Cholesterol: 0mg
