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Clover Club Cocktail

There's something about a Clover Club that whispers elegance without demanding a tuxedo. This silky pink cocktail, born in Philadelphia over a century ago, combines gin, raspberry liqueur, fresh lemon juice, egg white, and a touch of syrup into a drink that tastes like spring in a coupe glass.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces gin London Dry style preferred
  • 0.5 ounce raspberry liqueur Chambord is the classic choice
  • 0.75 ounce fresh lemon juice
  • 0.5 ounce simple syrup
  • 1 large egg white from a fresh, clean egg
  • Cubed ice for shaking

Equipment

  • Cocktail shaker (Boston shaker or standard shaker)
  • Jigger or measuring spoon
  • Coupe glass or cocktail glass
  • Strainer (fine mesh or bar strainer)
  • Bar spoon
  • Citrus juicer or hand reamer

Method
 

  1. Place your coupe glass in the freezer for at least five minutes before you start mixing. A cold glass keeps the drink properly chilled and prevents the ice from melting too quickly once you pour.
  2. Cut a fresh lemon in half and juice it using a citrus juicer or hand reamer until you have 0.75 ounce of juice. Fresh lemon juice oxidizes quickly, so squeeze it just before mixing to capture all that bright, tart flavor.
  3. Using a jigger, measure 2 ounces of gin and 0.5 ounce of raspberry liqueur into your cocktail shaker. Precision matters here because these ratios create the balance that makes this drink sing.
  4. Pour 0.5 ounce of simple syrup and your freshly squeezed 0.75 ounce of lemon juice into the shaker with the gin and raspberry liqueur. The syrup rounds out the lemon's acidity and the gin's botanicals, creating a complete flavor profile.
  5. Separate one large egg white and add it to the shaker with all the other ingredients. The egg white is what transforms this from a standard sour into something silky and sophisticated.
  6. Shake vigorously for about 10 seconds without ice to emulsify the egg white. This first dry shake without ice helps incorporate air into the egg white, which creates that gorgeous foam.
  7. Add ice to your shaker and shake hard for another 10 to 15 seconds until the shaker becomes frosty on the outside. This second shake chills everything down while maintaining the foam structure you just created.
  8. Strain the cocktail through your fine mesh strainer into the chilled coupe glass, pouring slowly to preserve the creamy foam head. That silky layer on top is your reward for doing this right.
  9. Optionally, express the oils from a lemon twist over the drink or add a few fresh raspberries on top for visual appeal. Serve immediately and watch that beautiful foam settle as you take your first sip.

Notes

Always use fresh lemon juice squeezed moments before mixing, never store-bought bottled juice. Keep your glassware in the freezer for at least five minutes before serving. Shake with conviction and confidence, not timidly. If you're uncomfortable with raw eggs, source the freshest eggs you can find or use pasteurized egg white from a carton. Use a Boston shaker whenever possible for better temperature control and a silkier texture.