A gin sour given a rosy blush of raspberry and the silken, foam-capped body of egg white, served cold and up beneath a pale-pink crown. Juniper leads, tart lemon cuts through the berried sweetness, and a dry shake before the iced one whips the egg into a plush, velvety texture.
Garnish: Raspberry
Shaken · Coupe · Up
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.
No bartender is on record as its creator; the drink takes its name from the Clover Club, a circle of Philadelphia gentlemen chartered in 1882 whose gatherings were held at the Bellevue-Stratford Hotel, and it appears to have grown out of that society itself. Its earliest known appearance in print came in 1910, in Sullivan's The Barkeeper's Manual, and by 1930 Harry Craddock's The Savoy Cocktail Book carried it alongside the Clover Leaf, a near-twin set apart by a sprig of mint. Wariness of raw egg helped push it out of fashion after the 1920s and 30s, yet it endured to win a place among the IBA's official cocktails.