Clover Club

Another lost classic with a changing recipe

I found this one on Kindred Cocktails when I was searching for something to make with leftover raspberry syrup I made for some other drink I can't remember (probably the Doctor of Journalism created by Jeremy Floyd of Distinguished Spirits which is on my long list of favorites in my digital cocktail book). And no, it wasn't from my Stealing Beauty cocktail because I actually made this last year. Wait, that's when I made an earlier version. This time I DID use the leftovers from Stealing Beauty. Too much drinking and thinking. All raspberry influenced cocktails are gems to try.

Anyway, the Clover Club came up as a classic that no one ever makes because no one can agree on the recipe. The recipe referenced on the KC site always felt a bit thin and sour, so I did some chatGPT consulting, ignored its advice but tweaked the recipe to be simpler and hopefully more balanced. In any case, it's worth researching for yourself to find the version that suits you best, or just acknowledge that my version is probably the best. Someone else somewhere probably posted this recipe but I'm crediting myself because why the fuck not?

The key to this one is the syrup. As always, you need to make your own. Equal parts sugar, water and muddled fresh raspberries, low simmer for 10 minutes, strain. Also, as with any recipe involving egg, you need to dry shake it all, then add ice, and shake again. If you want it extra silky, less foamy and better emulsification and to be a pain in the ass, you can try a reverse shake, which means you shake with everything with ice first, strain into a new shaker, dry shake and pour. Reverse order. Get it? Then there's another version where you reverse shake but add the egg after the ice shake. Whatever, you don't need to do that but I did the regular reverse shake.

Clover Club

• 2 oz gin (London dry)

• ½ oz dry vermouth

• ½ oz raspberry syrup

• ½ oz lemon

• 1 egg white

• garnish with lemon peel - expressed for oil

Dry shake, add ice, shake, strain, serve up.

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