Clover Club
A pre-Prohibition pink sour of gin, raspberry, and lemon, finished with a silky egg-white foam. Bright, tart, and lightly creamy, it’s a springlike aperitif with poise.
History of Clover Club
The Clover Club traces to late 19th-century Philadelphia, named for a gentlemen’s dining club that met at the Bellevue-Stratford Hotel. Early recipes often included a touch of dry vermouth alongside gin, lemon, raspberry syrup, and egg white. As tastes shifted, the vermouth was dropped by many bartenders, but the pink froth and tart profile endured. Prohibition scrambled the drink’s reputation, and mid-century shortcuts dulled its charm. The modern cocktail revival restored the technique: fresh citrus, proper raspberry syrup, and a confident shake. As a result, the Clover Club has regained its standing as a benchmark sour. Exact origins are a little hazy, as with many classics of the era, but period bar guides and newspaper columns anchor it to Philadelphia. Its appeal lies in timeless structure rather than myth. Today it reads as both nostalgic and fresh, a rare trick for a century-old recipe.
Why the Clover Club Works
The Clover Club balances a dry, juniper-led gin against bright lemon and lush raspberry. Egg white contributes body and a soft, meringue-like foam that carries aroma to the nose. Proper shaking chills, aerates, and dilutes to a lively but smooth texture. Fresh lemon keeps the finish crisp, preventing the berry from turning cloying. A raspberry syrup with real fruit depth delivers colour and flavour without seedy grit. Double-straining polishes the sip and preserves the tight foam cap. Keeping the gin measure assertive lets botanicals cut through the sweetness. The result is poised rather than sugary, with a clean line from tart entry to berry-tinged finish. It’s a textbook example of how texture, dilution, and balance elevate a simple sour.
Should You Mix Ahead?
Do not fully mix a Clover Club ahead of time, as the egg white foam degrades quickly. The drink depends on fresh aeration for its signature texture and aroma delivery. Pre-chilling glassware and measuring spirits in advance is as far as you should go. You can pre-batch the gin, raspberry syrup, and lemon juice in the fridge for a small gathering. Keep egg white separate and add per drink, shaking to order. This preserves both safety and texture while speeding service. If batching, use a calibrated jigger and taste for balance, as citrus intensity varies. Label the batch with the date and keep it cold. Discard leftovers after the event to avoid oxidised citrus and limp flavour.
Food & Snack Pairings
The Clover Club’s tart berry notes suit salty snacks such as crisps, salted nuts, and olives. The foam softens sharp edges, making it an easy aperitif alongside light bites. Fresh raspberries or a citrus-cured salmon canapé echo the flavours without overwhelming them. Soft cheeses like goat’s cheese or a young, bloomy rind pair well, especially on toasted sourdough. The drink’s acidity cuts richness and resets the palate. Herb-forward nibbles, such as dill crackers, bridge the gin’s botanicals. For something heartier, try roast chicken sliders with a lemony aioli. The gin and citrus brighten the dish while raspberry adds a playful counterpoint. Avoid very spicy food, which can clash with the delicate foam and berry.
How to Make Clover Club
Chill a coupe well. Add gin, raspberry syrup, lemon juice, and egg white to a shaker. Dry shake hard for 10–12 seconds to start the emulsion. Open the shaker, add plenty of cold ice, and shake again for 12–15 seconds until well chilled and the tin frosts. The second shake builds tight, glossy foam and proper dilution. Fine-strain into the chilled coupe to catch shards of ice and any pulp. Express a thin lemon twist over the surface and lay it on the foam. Serve immediately while the head is tall and aromatic.
When to Serve
Serve as a spring or early summer aperitif when raspberries are fragrant and citrus is lively. The colour and foam make it a natural for celebrations and dinner parties. It also fits elegant brunches where light, lively drinks are welcome. Valentine’s Day and anniversaries benefit from its romantic hue and bright lift. For a garden gathering, it offers refreshment without heaviness. Early evening is ideal, when palates are fresh and acidity is appetite-whetting. Avoid very late-night service if guests prefer softer textures after heavy meals. In colder months, it still charms as a palate-awakening opener. Adjust sweetness slightly if berries or lemons vary in intensity.
Common Mistakes
Under-shaking leads to thin foam and a watery body. Fix this by committing to a vigorous dry shake before adding ice, then a proper wet shake until the tin frosts. Fine-strain to keep the texture consistent.
Using weak or artificial syrup flattens flavour and colour. Make or choose a raspberry syrup with real fruit and a clean finish, then taste and adjust lemon to keep balance. If too sweet, add a splash more citrus; if too sharp, a touch more syrup.
Warm glassware or scant ice kills chill and dilution control. Always chill the coupe and pack the shaker with fresh, solid cubes. If the foam collapses quickly, shake a few seconds longer and pour immediately.
Recommended
Best gin for Clover Club
Choose a dry, juniper-forward gin with crisp citrus and a clean finish. This ensures the botanicals read clearly through raspberry and lemon without adding extra sweetness. Avoid heavily flavoured or barrel-aged styles that can muddy the pink profile.
Taste Profile
Ingredients
Instructions
Chill glass
Place a coupe in the freezer or fill with ice water to chill thoroughly while you build the drink.
Dry shake
Add gin, raspberry syrup, lemon juice, and egg white to a shaker. Seal and shake vigorously without ice for 10–12 seconds to start the emulsion.
Wet shake
Open the shaker, add plenty of fresh ice, and shake hard for 12–15 seconds until well chilled and frosty.
Strain and garnish
Discard the ice from the coupe, then fine-strain the cocktail into the glass. Express a lemon twist over the foam and place it on top.
Bartender Tips
Mind the syrup
Use a raspberry syrup with real fruit depth; weak syrups make the drink hollow and grey. Adjust lemon in tiny increments to keep the sweet-sour line sharp.
Shake with intent
A committed dry shake followed by a cold, hard wet shake builds glossy, lasting foam without over-dilution.
Serve immediately
Foam and aroma peak in the first few minutes. Have the glass chilled and garnish ready before you shake.
Build a no-alcohol Clover Club by using a juniper-forward alcohol-free spirit, real raspberry syrup, and fresh lemon. Swap the egg white for aquafaba to keep the silky texture and stable foam. Shake hard with ice and fine-strain into a chilled coupe for the same look and lift. Balance remains crucial without alcohol’s weight, so taste your syrup and lemon to ensure the sweet-sour line holds. A slightly drier syrup or a touch more citrus can prevent a flabby finish. Keep the garnish light to preserve the clean raspberry aroma. Because there’s no ethanol, dilution is less forgiving. Shake briefly to chill but avoid over-diluting the structure. Serve immediately for the best foam and brightness.
Similar Drinks
Frequently Asked Questions
What gin works best in a Clover Club?
Choose a classic dry gin with clear juniper and citrus so it can stand up to raspberry and lemon. Very delicate gins can disappear, while overly sweet styles tilt the balance. Aim for a clean, structured profile that reads crisp rather than perfumed.
How do I get a stable, silky foam?
Dry shake first to start the emulsion, then shake again hard with plenty of ice until the tin frosts. Fine-strain into a chilled coupe and serve immediately. If you avoid egg white, aquafaba is a reliable substitute with similar texture.
How strong does a Clover Club feel?
It drinks lighter than its numbers suggest because foam softens edges and citrus lifts the finish. Expect a medium-strength sip with a clean, refreshing line of flavour rather than boozy heat. One is a fine aperitif; pace yourself if serving multiple rounds.
Can I make it ahead or batch for a party, and what should I serve with it?
Pre-batch the gin, lemon, and raspberry syrup cold, but add egg white per drink and shake to order. Pair with salted nuts, goat’s cheese toasts, or citrus-cured fish to echo its brightness. Avoid very spicy dishes that can bulldoze the delicate foam.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 2/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews