A pre-Prohibition gin sour given a rosy blush of raspberry and the silken, foam-capped body of egg white. Named for the Clover Club, a Philadelphia gentlemen's club that gathered at the Bellevue-Stratford Hotel from the 1880s, it balances juniper, tart lemon, and berried sweetness beneath a pale-pink crown. A two-stage shake — dry first to whip the egg, then over ice to chill — builds that signature plush texture.
Garnish: Raspberry
Shaken · Coupe · None
add
Combine gin, lemon juice, raspberry syrup, and egg white in a shaker.
shake
Dry shake without ice to emulsify the egg white and build foam.
add
Add ice to the shaker.
shake
Shake again well to chill and dilute.
strain
Fine strain into a chilled coupe, straight up.
garnish
Garnish with fresh raspberries.