The Clover Club is a fascinating gin cocktail of the pre-prohibition era which still challenges modern mixologists.
Raspberries are an outstanding source of nutrients, vitamins and antioxidants. I really enjoy smashing them into my mouth. Since i am a gin lover also, i was pretty sure that I was going to fall in love with the Clover Club cocktail which calls for a generous measure of gin. Clover Club is a magnificent concoction invented before the American Prohibition (1920-1933). This drink could be made with a quality, off the self, raspberry syrup, but I prefer using fresh raspberries, if in season, or those frozen ones available at many organic stores. Raspberries are so delicate that you won’t even have to extract their juice with a muddler. You just drop half a dozen of them into the shaker and the ice is going to muddle them for good. The Clover Club owes its thick texture to the egg white, which makes a beautiful pinky foam on the surface, on the condition that the mixture is shaken hard. According to Imbibe‘s author David Wondrich, if you float a mint leaf on top, then you ‘ve got a Clover Leaf cocktail. Here is the recipe:
Clover Club Cocktail
- 60 ml [2 oz] London Dry Gin (40% abv)
- 20 ml [²/3 oz] fresh lemon juice
- 20 ml [²/3 oz] egg white
- 1 – 1½ teaspoons superfine sugar (depending on the tartness of the raspberries)
- 6-7 raspberries
Pour all ingredients into a mixing glass. Shake all ingredients with ice and double strain into a chilled cocktail glass.