The Clover Club cocktail dates back to the late 1800s and Philadelphia’s Bellevue- Stratford hotel. This was my first-ever attempt at using fresh egg white in a cocktail. I chickened out (see what I did there) and used pasteurized egg white, which work just fine. The impact can’t be beat – texture, mouth feel, and beautiful color gradations all stem from that (very) shaken egg white. Of course, a little aquafaba (the liquid from canned chickpeas) will sub in a pinch. I also made a fruit syrup for the first time (berry syrup recipe on Julie Reiner of NYC’s Clover Club updated the eponymous classic with 1/2 ounce of dry white vermouth for a more balanced flavor profile.
The Clover Club
Spirit
Gin
Cocktail family
Sour
Flavors
Fresh · Fruity · Tart
Makes
Ingredients
- 1 1/2 oz Plymouth Gin
- 1/2 oz Fresh Squeezed Lemon Juice
- 1/2 oz Dolin Dry Vermouth
- 1/2 oz Raspberry Syrup
- 1/4 oz Egg White or Aquafaba
Method
- Add all ingredients to tin and dry shake for 30 seconds to emulsify.
- Open tins and fill with ice.
- Shake for another 15 seconds until frosty.
- Double-strain into a chilled coupe.
- No garnish necessary.
- Bonus Tip: Swap the simple syrup with St- Germain elderflower liqueur.
Equipment
- Citrus Press
- Shaker
- Hawthorne Strainer
- Fine Strainer
Glass
Coupe