Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Clover club Add to ...


2 oz gin

1/2 oz fresh squeezed lemon juice

1/4 oz raspberry syrup

1 egg white

Garnish: raspberry and mint

Glass: martini glass, or cocktail coupe

Raspberry Syrup

1 cup of fresh raspberries

1-1/2 cups of white sugar

1 cup of hot water.


The colour and fresh flavour of the Clover Club derives from fresh raspberry syrup, which can be made ahead of time and kept chilled. Muddle raspberries and combine with sugar and hot water. Simmer over medium heat until the sugar dissolves and the mixture is consistency of table syrup. Allow to cool and funnel the syrup through a fine strainer into a clean bottle.

To a cocktail shaker, measure and add 2 ounces of gin, ½ ounce of fresh squeezed lemon juice and generous ¼ ounce of the homemade raspberry syrup. An essential ingredient in the Clover Club is fresh egg white. Egg whites elevate the cocktail by enhancing and aerating the texture, and expanding the flavours over the palate. For this cocktail, add the white of 1 fresh egg to the shaker.

To properly combine the ingredients for the ideal texture, the Clover Club needs to be shaken twice: once without ice (also known as a "dry shake"), and a second time with ice to finish. Close the shaker firmly and shake the ingredients vigorously without ice – this will help emulsify the egg whites. Open the shaker and fill with ice. Then shake well once again – this will help chill the cocktail.

Strain the cocktail into a well-chilled glass. Be sure pour out to the end to finish off a frothy layer along the top.

Next story




Most popular videos »

More from The Globe and Mail

Most popular