Clover Club
Gin, raspberry and fresh lemon shaken into a bright pink classic with a smooth, silky foam. Tart citrus and juicy raspberry soften the botanical character of the gin without making the drink overly sweet.
Clover Club-resepti
- Dry gin 45 ml
- Raspberry syrup 15 ml
- Lemon juice 20 ml
- Cocktail foamer 4 dashes
- Ice, for shaking 150 g
- Fresh raspberry 3 pieces, for garnish
Make it properly
- Add the gin, raspberry syrup, fresh lemon juice and 4 dashes cocktail foamer to a shaker.
- Shake vigorously without ice for around 10 seconds to begin developing the foam.
- Add 150 g ice.
- Shake again firmly until thoroughly chilled.
- Fine strain into a chilled coupe or cocktail glass.
- Garnish with 3 fresh raspberries on a cocktail pick.
WHAT MAKES A CLOVER CLUB?
The combination of gin, raspberry, lemon and a silky foam defines the Clover Club.
It belongs to the sour family of cocktails, where a base spirit is balanced with citrus and sweetness. Raspberry gives this particular sour its distinctive fruit character and pink-red colour.
Traditional recipes use egg white for texture and foam. Cocktail foamer performs the same practical role here, making the drink easier to reproduce consistently at home.
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CLOVER CLUB RECIPE, INGREDIENTS & TIPS
The Clover Club is essentially a raspberry-led gin sour, but its balance is more delicate than the vivid colour might suggest. Gin provides the botanical foundation, fresh lemon brings acidity and raspberry syrup contributes both fruit and sweetness. Cocktail foamer creates the smooth white layer on top and softens the texture without changing the basic flavour structure. The finished drink should be fresh and slightly tart, with raspberry supporting the gin rather than overwhelming it.
THE BEST INGREDIENTS FOR A CLOVER CLUB
A classic London Dry Gin works particularly well because its juniper and citrus botanicals remain present after raspberry syrup and lemon are added. Very delicate gins can become lost behind the fruit.
Choose a good raspberry syrup with a clear berry flavour rather than one that tastes predominantly of sugar. Because the syrup provides both the fruit and sweet components, its quality has a noticeable effect on the finished drink.
Use fresh lemon juice for clean acidity and cocktail foamer to produce the smooth head traditionally created with egg white.
Fresh raspberries are primarily a garnish, so they don't need to be muddled into the drink.
HOW TO BALANCE A CLOVER CLUB
A Clover Club shouldn't taste like raspberry syrup with gin added to it. The botanical character of the spirit should remain noticeable.
London Dry Gin provides a crisp, juniper-led foundation that stands up well to fruit and citrus.
Raspberry syrup supplies both sweetness and berry flavour. At 15 ml, it should give the cocktail a clear raspberry character without becoming heavy.
Fresh lemon juice provides the acidity needed to balance the syrup. Using fresh citrus is particularly important in a short cocktail with relatively few ingredients.
Cocktail foamer changes texture rather than sweetness. Four dashes create the characteristic foam while allowing the gin, raspberry and lemon to remain the focus.
THE STORY BEHIND THE CLOVER CLUB
The Clover Club dates to the period before Prohibition and takes its name from a Philadelphia social club whose members included prominent journalists, lawyers and businessmen.
The drink became associated with the Bellevue-Stratford Hotel in Philadelphia, where the Clover Club's members gathered. Sources trace the cocktail back to the late 19th century, making it considerably older than many of today's best-known gin drinks.
Like many pre-Prohibition cocktails, it faded from prominence during much of the 20th century before being rediscovered during the modern cocktail revival.
Today it is included in the IBA's Unforgettables category of historic classic cocktails.
TECHNIQUE
The most important technical element is developing the foam.
Start with a vigorous dry shake without ice. This allows the cocktail foamer to combine thoroughly with the liquid before chilling.
Then add 150 g ice and shake again. The second shake chills and dilutes the cocktail while building a smooth, stable texture.
Fine strain into the chilled glass so small pieces of ice and citrus pulp don't interfere with the foam.
SERVE IT PROPERLY
Serve the Clover Club straight up in a chilled coupe or cocktail glass, without ice.
The foam should form a clean white layer across the pink cocktail underneath.
Finish with three fresh raspberries on a cocktail pick. This gives the drink a simple garnish that immediately reflects its main fruit flavour.
Questions about the Clover Club
What is in a Clover Club cocktail?
A Clover Club traditionally combines gin, fresh lemon juice, raspberry syrup and egg white. This recipe uses cocktail foamer instead of egg white to create the characteristic silky foam.
What does a Clover Club taste like?
It is bright, tart, fruity and botanical. Raspberry provides sweetness and berry flavour, lemon brings acidity and gin gives the drink its dry botanical backbone.
Why is a Clover Club pink?
Its colour comes from raspberry syrup. Depending on the syrup used, the finished cocktail can range from pale pink to a deeper raspberry red.
Does a Clover Club need egg white?
Traditionally, egg white is used to create its silky texture and foam. This recipe uses 4 dashes of cocktail foamer instead, avoiding raw egg while preserving the foamy presentation.
Why do you dry shake a Clover Club?
The initial shake without ice helps the foaming ingredient combine with the other ingredients and develop a stronger foam. Ice is then added for the second shake to chill and dilute the cocktail.
What gin is best for a Clover Club?
A London Dry Gin is an excellent choice because its juniper and citrus character works well with raspberry and fresh lemon.
What glass should I use for a Clover Club?
Serve it in a chilled coupe or cocktail glass without ice.
Is the Clover Club an official IBA cocktail?
Yes. The Clover Club is currently included in the International Bartenders Association's The Unforgettables collection of classic cocktails.