The Clover Club cocktail is so beloved that it even has a bar in Brooklyn, New York, named after it. “Gin, berries and lemon make for a trifecta of great flavor,” says co-owner and founder Julie Reiner. “Those berry flavors go so well with the botanicals of gin and a little egg white gives it a creamy mouthfeel. It’s so delicious.”
1 ½ oz. gin (Reiner uses Plymouth)
½ oz. fresh lemon juice
½ oz. dry vermouth (Reiner uses Dolin)
½ oz. raspberry syrup
¼ oz. egg white (pasteurized if you like)
Tools: shaker, strainer
Combine ingredients in a shaker and shake without ice for 10 seconds. Add ice and shake vigorously for at least 10 seconds. Strain into a chilled glass.
1 part raspberries
1 part water
2 parts sugar
Muddle the raspberries and mix thoroughly with the sugar. Let sit for 20-30 minutes until the mix becomes thick and syrupy. Add the water and stir until all of the sugar is dissolved. Strain through chinois. Note: Never boil this syrup on the stove. The raspberries will cook and their flavor will change entirely.
Julie Reiner, Clover Club, New York City