Cocktail
Clover Club
A gin and raspberry sour with a delicate foam cap. We specify 15 ml pasteurised egg white instead of the IBA’s imprecise few drops.
Gin · Fruity · Citrusy
Ingredients
- 45 ml Gin
- 15 ml Raspberry syrup
- 15 ml Lemon (fresh juice)
- 15 ml Pasteurised egg white
- 2 pieces Raspberries (for garnish) (Optional)
Ice and water are assumed. Add everything else you have.
Method
Dry shake
Equipment: Jigger or measuring spoon · Cocktail shaker · Strainer · Fine strainer
- Chill a coupe. Add gin, raspberry syrup, lemon juice and pasteurised egg white to a shaker.
- Seal firmly and shake without ice for 10 seconds. Add ice and shake again for 10–15 seconds.
- Fine strain into the empty chilled glass. Garnish with raspberries if available.
A small detail
Contains egg. Use pasteurised egg white suitable for uncooked use; omitting it gives a different, foam-free version.
Estimated strength
Medium
What does this mean?
Per serving: ≈ 16% ABV · ≈ 14.2 g alcohol
An estimate, not a measurement. Dilution lowers concentration but does not remove alcohol. Check your bottle label. These typical alcohol levels can vary by brand and market.
Added water from ice: 25%. Water added as a percentage of the measured liquid before mixing. Ice melt varies with temperature, time and technique.
Plan for a party
Prep the base
Measure the base ahead. Fresh additions and the final mixing happen per glass.
Guests: 6
Measure the base ahead. Fresh additions and the final mixing happen per glass.
One recipe serving per guest. Choose the amount you want to prepare.
Base only: 360 ml · Per serving: 60 ml. Use a container larger than the volume shown; allow room for fruit and stirring.
Prepare the base
- 270 ml Gin
- 90 ml Raspberry syrup
Keep separate for serving
- 90 ml Lemon (fresh juice)
- 90 ml Pasteurised egg white
Optional garnishes · Optional
- 12 pieces Raspberries (for garnish)
Water for the batch
Do not pre-dilute this base. The original shake or stir with ice supplies the dilution at service.
Prepare and serve
- Measure the base ingredients into a clean, covered container and stir to combine. Keep the quantities in the serving section separate.
- Prepare for today’s service. Label and refrigerate the covered base; follow ingredient storage labels. Keep ice out of the container and chill the glasses before serving.
- For each glass, use 60 ml of base in place of those ingredients in the original method. Add the separate ingredients at their per-serving amounts. Do not measure the base ingredients a second time.
- Prepare fresh juice close to serving and keep it chilled separately unless it is explicitly in the base. Fresh batches are for this service, not an overnight storage promise.
- Keep pasteurised egg white separate and refrigerated according to its label. Add it per serving and follow the original dry-shake and ice-shake steps.
- Make foam or aeration fresh at service using the original method. A resting pitcher will not retain the same texture.
The list saves ingredient names, not party quantities. Check the totals above against how much you have. Garnishes and ice are not added.
Bartender sources: Campari Academy: batching techniques · Dave Arnold: measuring dilution and batching · Simon Difford: water and dilution · Jeffrey Morgenthaler: batch calculator
Sources & inspiration
About this recipe
Recipes and house adaptations have source links. Measures, substitutions and estimated strength are explained separately. Images are AI-generated illustrations.
We do not claim every recipe has been physically tested. Community reviews are moderated user reports, separate from recipe sources.
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