Clover Leaf
A mint-kissed cousin of the Clover Club: bright gin, tart lemon, raspberry sweetness, and a silky egg white cap, scented with fresh mint. It pours a romantic blush with a perfumed lift.
History of Clover Leaf
The Clover Leaf is a variant of the Clover Club, a pre-Prohibition cocktail associated with the gentlemen’s club of the same name in Philadelphia. The addition of a mint leaf gave the drink its name and a fresh aromatic flourish. Precise origins are hazy, but the drink appears in early 20th-century bar manuals as a recognised twist. Where the Clover Club marries gin, lemon, raspberry, and egg white, the Clover Leaf introduces mint to bridge berry brightness and juniper. Some recipes shake a single leaf with the mix, others use it strictly as garnish. The style reflects the era’s love of herbal accents and perfumed finishes. As with many classics, recipes drifted through decades, fell from fashion, then returned with the cocktail revival. Modern bars favour dry-shake technique for stable foam and a fine strain for a pristine surface. Fresh raspberry syrup and a perky mint leaf restore the drink’s elegance.
Why the Clover Leaf Works
The drink balances three key forces: juniper-driven gin, brisk lemon acidity, and lush raspberry sweetness. Egg white smooths edges and traps aromatic compounds, creating a pillowy cap that carries the mint’s perfume. A single shaken mint leaf or a fresh garnish adds greenness that links berry to botanicals. Shaking without ice first builds emulsification for reliable foam, then ice adds rapid chilling and measured dilution. Fine straining ensures a satin surface and removes mint specks for a clean presentation. The coupe concentrates aroma and keeps the foam intact. The proportions favour bright refreshment over dessert-like richness. Raspberry syrup offers colour and flavour without burying the gin’s character. The result is crisp, aromatic, and silky, ideal as an aperitif.
Should You Mix Ahead?
Avoid batching with egg white, which degrades and can become unsafe if left warm. If you must pre-batch, combine only the gin, raspberry syrup, and clarified lemon juice, keep refrigerated, and add egg white per drink before shaking. Pre-chill coupes and keep your batch very cold to reduce the amount of shaking needed later. Cold ingredients dilute less, preserving brightness and foam height. For events, consider using aquafaba as a service hack, but add it individually at the point of shake. Always dry shake first, then shake with ice to finish the texture.
Food & Snack Pairings
The Clover Leaf’s acidity and mint lift pair beautifully with smoked salmon blinis or gravlax. The bright citrus cuts richness while the berry note plays well with dill and capers. Goat’s cheese and beetroot salad mirrors the drink’s tart-sweet balance and complements its colour. The mint garnish echoes herbal notes in the salad or a light herb dressing. For something sweet, serve with almond macarons or crisp meringues. The cocktail’s foam and berry tone harmonise without making the pairing cloying.
How to Make Clover Leaf
Chill a coupe. Add gin, lemon juice, raspberry syrup, egg white, and one small mint leaf to a shaker. Dry shake vigorously for 10–12 seconds to emulsify the egg white. Add ice and shake hard for a further 12–15 seconds until the tin is frosty. Double strain into the chilled coupe to catch ice shards and mint flecks. Garnish with a fresh mint leaf laid flat on the foam.
When to Serve
Serve as an aperitif when you want something lively and elegant. The tartness wakes the palate without overwhelming it. It suits spring and early summer, when mint is vibrant and lighter flavours shine. The blush colour also works for romantic occasions and weddings. Daytime gatherings, brunches, and garden parties are ideal. The drink is photogenic, refreshing, and conversation-friendly.
Common Mistakes
Skipping the dry shake leads to thin, short-lived foam. Emulsify first, then add ice to chill and dilute correctly.
Using bottled lemon juice dulls the drink and unbalances sweetness. Always squeeze fresh and measure accurately to avoid a flabby or sour result.
Over-shaking with ice can water the drink and flatten flavour. Stop when the tin is very cold and strain immediately to preserve texture and aroma.
Recommended
Best gin for Clover Leaf
Choose a juniper-forward gin with crisp citrus and a dry finish. This keeps the sour bright and lets raspberry and mint read clearly. Avoid overly sweet or strongly flavoured gins that can crowd the garnish aroma.
Taste Profile
Ingredients
Instructions
Chill the glass
Place a coupe in the freezer or fill it with ice water to chill thoroughly.
Build and dry shake
Add gin, lemon juice, raspberry syrup, egg white, and one mint leaf to a shaker. Seal and dry shake hard to emulsify.
Shake with ice
Open the shaker, add fresh ice, and shake vigorously until very cold and frosty.
Double strain
Discard the glass chill, then fine strain the cocktail into the chilled coupe for a smooth, glossy surface.
Garnish
Float a fresh mint leaf on the foam, vein side down, so it sits neatly and perfumes each sip.
Bartender Tips
Use fresh lemon and quality syrup
Freshly squeezed lemon juice and a clean-tasting raspberry syrup make the colour vivid and the flavour bright without stickiness.
Dry shake for stable foam
A vigorous dry shake builds a strong emulsion so the foam sits tall and lasts longer in the glass.
Mind dilution
Stop shaking when the tin is painfully cold. Over-dilution washes out berry notes and flattens the mint aroma.
Make a zero-alcohol Clover Leaf by substituting the gin with a juniper-forward alcohol-free spirit or a strong juniper and coriander seed tea. Keep the lemon, raspberry syrup, and egg white for structure and texture. The mint garnish still provides the signature aroma. Because alcohol-free bases can taste thin, shorten the shake with ice to avoid excess dilution. Consider a touch more raspberry syrup or a pinch of citric acid to lift brightness without turning the drink sticky. Fine strain as usual for a glossy surface. Serve in the same chilled coupe and garnish with a fresh mint leaf. The colour, foam, and perfume remain true to type. It reads lighter on the palate but keeps the sour’s elegant form.
Similar Drinks
Frequently Asked Questions
What gin works best in a Clover Leaf?
Choose a classic, juniper-led gin with enough citrus and spice to stand up to lemon and raspberry. Avoid heavily flavoured styles that can fight the mint or push the drink too sweet. A robust London dry profile keeps the cocktail crisp and aromatic.
Do I need to dry shake the egg white?
Yes. A dry shake creates a stable emulsion and taller foam, which carries aroma and improves mouthfeel. Follow with a short hard shake with ice to chill and reach the right dilution.
How strong does the Clover Leaf feel?
It drinks medium-light thanks to citrus, sugar, and foam, though it contains roughly two and a half UK units. The silky texture softens edges, but it remains an aperitif-strength sour rather than a nightcap.
Can I make it ahead or batch for a party?
Batch the gin, raspberry syrup, and clarified lemon juice and keep it very cold. Add egg white per serve and shake to order for foam and freshness. Alternatively, use aquafaba for easier batching, but still shake each drink properly.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 2/5. Always drink responsibly.
Recipe Rating
Based on 2 reviews