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!
Equipment
- small saucepan
- cocktail shaker
- 2 Coupes
Ingredients
- 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
Instructions
- 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.
- 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.
Notes
*This cocktail was originally made using raw egg whites which might pose a risk of food-borne illness.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.
The raspberry simple syrup is also wonderful in iced tea! Keep it refrigerated.