Clover Club

The herbal bouquet of a gorgeous gin is the perfect backdrop for fresh, sweet raspberries brightened with lemon then balanced with a sweet vermouth and its notes of vanilla and spices. Topped off with a light, creamy cloud and you’ve got a delightful drink for a sunny weekend!

Vintage cocktails are some of our favorites. Legend dates the Clover Club back to the late 1800s or the early 1900s. It’s found itself on lists for the best of cocktails, then the worst in the 1930s, then back on the best of cocktails some three-quarters of a century later. We think whoever put it on the “worst” list missed the mark for sure.

There’s dozens of versions of this cocktail and we’ve tried a number of them. Some use a bottled raspberry syrup with no vermouth while many, like this version use a homemade raspberry simple syrup with vermouth. It’s our favorite.

Though it’s an extra step, the homemade simple syrup showcases fresh raspberries in a way that the bottled syrup just can’t.

The raspberry simple syrup is mixed with gin, lemon juice, and a pour of sweet vermouth. The foamy cap comes compliments of egg whites.

Garnish with more fresh raspberries, sit back and sip!

Clover Club

For the raspberry simple syrup:

2 cups sugar

2 cups fresh raspberries

1 cup water

For the cocktails:

½ cup good gin, such as Plymouth

2 tablespoons freshly squeezed lemon juice

3 to 4 tablespoons raspberry simple syrup

2 tablespoons sweet vermouth

¼ cup egg whites*

Fresh raspberries for garnish

To make the raspberry simple syrup:

Combine the sugar and the raspberries in a small saucepan, stirring to blend together. Let them rest for about 30 minutes to allow the juices to mix with the sugar.

Add the water to the sugar and raspberries and warm over medium-low heat, stirring frequently until the sugar is completely dissolved, about 10 minutes. Take care not to boil the syrup. You’re just warming enough to melt the sugar, not cook the raspberries.

Pour the raspberry simple syrup through a sieve to remove the seeds. The raspberry simple syrup is also wonderful in iced tea! Keep it refrigerated.

For the cocktails:

Pour the gin into a cocktail shaker.

Add the lemon juice and the raspberry simple syrup, followed by the vermouth and egg whites.

Cover the shaker and shake vigorously for about 10 to 15 seconds to create the foam.

Remove the top of the shaker, fill with ice and continue shaking for an additional 10 to 15 seconds or until well chilled.

Strain the cocktail between 2 coupes.

Garnish with a skewer of fresh raspberries.

*This cocktail was originally made using raw egg whites which might pose a risk of food-borne illness. We used pasteurized egg whites which are available in most food markets to minimize any risk.

Makes 2 cocktails.