Clover Club Cocktail with Fresh Raspberries| A Classic Cocktail with 5 Ingredients

It may sound like an exclusive establishment, but the Clover Club is actually a classic cocktail. Well, it was an exclusive establishment at one point. The Clover Club was a gentlemen’s club for journalists in Philadelphia back in the late 1800s and early 1900s. The Clover Club was located in the Bellevue-Stratford Hotel on South Broad Street until the Prohibition led it to its demise in the 1920s.

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The Clover Club cocktail’s signature drink recipe was this very one. The Clover Club was the club’s preferred drink for years. Yep. A bright pink drink with raspberries was the most popular drink at a men’s club. I love that. It just goes to prove that cocktails do not have a gender. I don’t think drinks should be described as “girly” or “masculine”. Don’t be deterred by ordering a cocktail because you think it’s going to be perceived in a certain way. If the ingredients sound good, order it. If they don’t, then don’t.

Anyway, the Clover Club did eventually fall out of popularity as more and more bars began using commercial-made syrups. Few bars kept fresh ingredients like raspberries, or even eggs, on hand to make cocktails. But now, thanks to the reemergence of Prohibition and Pre-Prohibition cocktails, the Clover Club cocktail is back on the lips of bartenders and bar-goers.

The traditional recipe calls for raspberry syrup which is simple enough to make at home. You can find a recipe for it here. If you make it, you could also add it to iced tea, lemonade, Sprite, or sparkling water for a fun alcohol-free treat.

However, I went the fresh raspberry route because it’s faster. Many bartenders use this method and I think it turned out well. Next time, I think I’ll try making the syrup for the heck of it. You could even use a couple spoonfuls of raspberry preserves if you have those in your fridge. Whether you choose to use straight-up raspberries or you opt to make the syrup, I implore you — DO NOT skip the egg! I know, I know… raw egg white in a cocktail sounds a little scary. I myself was hesitant to ever use one in a drink until almost 7 years into my cocktail-making journey.

The first cocktail I made with a raw egg white was a whiskey sour. In preparation to make that drink, I did a little research and learned that only 1 in 20,000 eggs have Salmonella and that the average consumer will encounter 1 contaminated egg every 84 years. That made me feel more comfortable to try this unique ingredient out.

Incorporating an egg white into a cocktail recipe not only adds a silky smooth feel to the drink, but it also creates a beautiful foam. Adding egg whites also helps round out the harshness in some tart or bitter drinks. The Gin Campari Sour recipe calls for an egg white and it makes ALL the difference in that one.

After seeing the Clover Club pop up constantly on my Instagram feed, I’m glad to have finally made and enjoyed my first one. If you make one, be sure to tag me (@girlandtonic_) on Instagram!

Ingredients for a Clover Club Cocktail with Fresh Raspberries

• 1 1/2 oz gin
• 3/4 oz freshly-squeezed lemon juice
• 1 egg white
• 4-6 raspberries
• 1/2 oz simple syrup (it’s easy to whip up, promise)

How to Make a Clover Club Cocktail with Fresh Raspberries

Add the gin, lemon juice, and raspberries to a cocktail shaker. Muddle the raspberries with a muddler or a back of a spoon, enough to smoosh them a bit. No need to pulverize them as that will just make it more difficult to strain later. Add the simple syrup and the egg white.

Now, we’re going to do a “dry shake”, which means we are going to shake the ingredients without ice in the cocktail shaker. The reason we do this is because it’ll help the egg white get extra foamy. Careful, though, because some metal cocktails shakers will leak a bit since the metal won’t be cold enough to contract and create a tight seal. I always do dry shakes over the sink. Dry shake for 20-30 seconds.

Next, add ice. This is a “wet shake”. Shake well for 30-45 seconds. I know. It seems excessive. But the more you shake, the more lush & meringue-y the foam will be.

Double-strain over a coupe glass. To double strain, pour the cocktail into a small mesh strainer over the glass. This will catch all the small raspberry seeds and pulp that find their way through the first strainer.

As the drink sits, the foam will rise to the top. Place a raspberry-clad cocktail pick onto that pillow-y goodness and enjoy.