Shake up a stunning Clover Club cocktail with this silky, raspberry-forward recipe using gin, fresh lemon juice, raspberry syrup, and egg white. A smooth, bright, and balanced classic cocktail that’s perfect for date nights, brunch, or vintage-themed evenings.
Add gin, lemon juice, raspberry syrup, and egg white to a shaker without ice (this is called a dry shake).
Shake vigorously for 15 seconds to build the foam.
Add ice to the shaker and shake again for another 10–15 seconds until well chilled.
Double strain into a chilled coupe glass.
Garnish with a single raspberry, a lemon twist, or leave it bare to showcase the foam top.
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Its creamy texture and tart raspberry profile pairs beautifully with creamy, tangy, or subtly sweet foods.
Use raspberry syrup made with fresh raspberries and sugar — it adds vivid flavor and color.
If you're not into egg white, aquafaba (chickpea water) is a great alternative and froths beautifully.
Double strain to keep the foam clean and avoid pulp or ice shards.
Chill your glass ahead of time — it elevates the presentation.
Dry shake first to create a stable, rich foam before adding ice.
The Clover Club was named after a gentleman’s club in Philadelphia in the late 1800s, and the drink pre-dates Prohibition. Though it was once dismissed as “too pretty,” it’s seen a full revival in recent years — even inspiring the name of one of Brooklyn’s most beloved cocktail bars.
1 servings