Essentially a raspberry gin fizz, the classic Clover Club Cocktail combines the vibrant flavors of gin, raspberry syrup, lemon juice, and egg white. The result is a beautifully layered libation with a delicate pink hue that’s simultaneously refreshing and sophisticated. While there are tons of newfangled cocktails out there to try, I’m a sucker for the classics.
If you’ve never tried a cocktail with an egg white in it, don’t shy away from this recipe! The egg white lends a velvety texture and beautiful frothy top to this cocktail once it’s vigorously mixed in the cocktail shaker (and I promise, it doesn’t taste like eggs!). So, if you’re looking for a classic cocktail that’s a little more off the beaten path, this Clover Club drink is the way to go. Having a cocktail party? Add another one of my delicious, easy cocktail recipes to the menu, like a bourbon-forward manhattan cocktail, perfectly balanced negroni, and a classic martini.
What You Need To Make This Recipe
Gin — this classic cocktail is typically made with dry gin, but feel free to swap in a more botanical gin if you prefer. It’ll be delicious either way!
Raspberry syrup — you’re welcome to use either homemade (preferred) or store-bought. To make homemade raspberry syrup, mash ½ cup fresh raspberries in a bowl and stir in 1 cup sugar. Let the fruit macerate, stirring occasionally, until very syrupy and the sugar has dissolved. Stir in ½ cup water. Strain the mixture through a fine mesh sieve, then decant into a lidded container. Refrigerate for up to 1 week. Alternatively, you can use pomegranate grenadine syrup to give this delicious cocktail its signature blush hue and fruity flavor, or even a raspberry liqueur in place of raspberry syrup.
Lemon juice — fresh lemon juice tastes far superior to bottled. To get the most juice from your fruit, roll it firmly on the countertop several times before slicing it open.
Egg white — raw egg in a drink might sound a little strange to some, but it’s what creates that lovely, creamy foam in this raspberry gin cocktail recipe. Make sure to use pasteurized eggs. To make life easy on yourself, consider getting pasteurized egg whites in a carton so you don’t have to fuss with separating them; just pour and shake!
How To Make A Clover Club Cocktail
1. Add gin to an empty cocktail shaker.
2. Add raspberry syrup.
3. Pour in the lemon juice.
4. Finally, add the egg white.
5. Dry shake for 10 seconds.
6. Add the ice and shake vigorously for 30 seconds.
7. Strain into a chilled cocktail glass.
8. Garnish with fresh raspberries or lemon peel.
Pro Tips For Making This Recipe
- Use fresh ingredients wherever possible to get the best-tasting drink. In other words, opt for fresh lemon juice instead of bottled, and make homemade raspberry syrup instead of using store-bought.
- Don’t skip the dry shaking step (i.e. the part where you shake without ice). Shaking without ice allows air to be incorporated into the mixture, which contributes to the creation of a rich foam or froth. This is especially important when using egg white. Dry shaking also helps avoid too much dilution at the initial mixing stage, which results in a more potent final flavor.
- If you’d like to make a vegan Clover Club, swap in unsalted aquafaba (i.e. the liquid from a can of chickpeas).
- Shaken cocktails are meant to be sipped with expediency. This is not a batch cocktail, so make each cocktail as you’re ready to serve it. Consider freezing your stemware to help maintain a chilly temperature.
Frequently Asked Questions
The history of the Clover Club Cocktail dates back to the late 1800s during the Gilded Age, which is widely considered the “Golden Age” of cocktails. It was a time of elegance and refinement when cocktail culture was beginning to flourish. It was named after the prestigious Clover Club, an elite gentlemen’s club that met in the Bellevue-Stratford Hotel in Philadelphia.
While the Clover Club recipe gained popularity as a symbol of sophistication and exclusivity in the late 19th century, the Prohibition era caused it to fall out of favor. With the resurgence of interest in cocktail culture, I’m happy to report this lovely libation is very much back in style and is widely celebrated as a timeless piece of cocktail history.
Tossing an egg white into your cocktail is actually a cool bartender’s trick that does more than you’d think. First, the egg white gives your drink a smooth, creamy texture that makes it taste almost like you’ve added dairy — but you haven’t. When you give the cocktail a good shake, the proteins in the egg white transform, giving the cocktail a creamy and luxurious feel in your mouth.
And it’s not just about the feel – it’s also about the looks. That egg white foam on top? It’s like a fluffy cloud that sits right on your drink. Plus, this egg white foam actually holds onto the awesome aromas of the ingredients, making the whole experience more than just about taste. When you take a sip, you’re getting the full blast of flavors and scents all at once.
No. If made ahead, you will lose the signature frothy top and creamy texture. You can squeeze lemons and make sure your other ingredients are on hand and ready to go, so all you have to do is measure, shake, and serve.
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If you’ve tried this Clover Club Cocktail Recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Clover Club Cocktail
Equipment
- Strainer
- Cocktail glass
Ingredients
- 2 ounces gin (60ml)
- ¾ ounces raspberry syrup (22ml)
- ½ ounce lemon juice (15ml)
- 1 ounce egg white (30ml)
Instructions
- Combine the gin, syrup, lemon juice, and egg white in a cocktail shaker without ice. Shake for 10 seconds.
- Add the ice and shake vigorously for 30 seconds.
- Strain into a chilled cocktail glass and garnish with fresh raspberries or lemon peel.
Notes
- Use fresh ingredients wherever possible to get the best-tasting drink. In other words, opt for fresh lemon juice instead of bottled, and make homemade raspberry syrup instead of using store-bought.
- Don’t skip the dry shaking step (i.e. the part where you shake without ice). Shaking without ice allows air to be incorporated into the mixture, which contributes to the creation of a rich foam or froth. This is especially important when using egg white. Dry shaking also helps avoid too much dilution at the initial mixing stage, which results in a more potent final flavor.
- If you’d like to make a vegan Clover Club, swap in unsalted aquafaba (i.e. the liquid from a can of chickpeas).
- Shaken cocktails are meant to be sipped with expediency. This is not a batch cocktail, so make each cocktail as you’re ready to serve it. Consider freezing your stemware to help maintain a chilly temperature.
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