Clover Club

Clover Club: a pink gin sour with a collar of foam

The Clover Club is one of the oldest American cocktails still poured today: a gin sour with raspberry and egg white. It looks soft — pale pink under a crown of foam — but the drink underneath is dry and bracing.

What each part contributes

• 60 ml / 2 oz dry gin — juniper and citrus peel. A London Dry keeps it tight; a floral gin fights the raspberry.
• 22 ml / 3/4 oz fresh lemon juice — the tension. Bottled juice tastes metallic here.
• 15 ml / 1/2 oz raspberry syrup — colour, aroma and just enough sweetness. More than this and the gin vanishes.
• 1 egg white — texture. It softens the acid and holds the foam.

Measures for one and four

For homemade syrup, warm 100 g of raspberries with 100 g of sugar and 50 ml of water, then sieve it.

How strong is a Clover Club?

Gin at 40-45% ABV diluted by lemon, syrup, egg white and shake water gives a finished strength of roughly 19-21% ABV. One serve holds about 22 ml of pure alcohol and approximately 175 kcal.

Technique: dry shake first

Shake the gin, lemon, syrup and egg white without ice for 12-15 seconds: the protein needs agitation before cold makes it sluggish. Add ice and shake again for 12 seconds, then double strain into a chilled coupe. Wait 20-30 seconds for the foam to settle before garnishing with three raspberries.

What goes wrong

• Foam collapses — the dry shake was too short, or oil on the tin killed it. Rinse the tin and shake longer.
• Tastes like a dessert — too much syrup. Shop-bought syrup is far sweeter than homemade.

Variations and FAQ

• Clover Club Royale — use 30 ml of gin and top the finished drink with 60 ml of sparkling wine.

Can I make a Clover Club without egg white?

Yes. Use 30 ml of aquafaba from a tin of chickpeas and dry shake for 20 seconds instead.

What glass should it be served in?

A chilled coupe. A martini glass works, but its wide rim makes the foam harder to keep intact.