A sweet, tart concoction of gin, lemon juice, and raspberry syrup all crowned with a frothy egg white, the classic Clover Club Cocktail both pretty and easy! It's just as home on the table for brunch as it is on the bar before or after dinner!
Combine the raspberries and sugar in a bowl and stir to thoroughly combine.
Allow the raspberries and sugar to sit for about 20 minutes, stirring every so often.
Add the water to the raspberry mixture and stir to dissolve the sugar.
Strain through a mesh strainer, pressing on the raspberries to extract as much syrup as possible.
Transfer to a clean glass jar and refrigerate. The syrup should last about 10 days to 2 weeks. For longer storage, add a tablespoon or two of vodka to the mixture and store in the refrigerator.
For the Clover Club Cocktail
Combine the gin, vermouth, lemon juice, egg white and raspberry syrup in a cocktail shaker and shake for about 10 seconds.
Add ice and shake again for 10 - 15 seconds until the tin is cold.
Strain into a coupe and garnish with a fresh raspberry if desired.
I like a less juniper-forward gin in this cocktail. Hendrick's and Ford's both work nicely in this drink!
There are a lot of recipes for the clover club - some use simple syrup and fresh raspberries, commercial raspberry syrup or raspberry preserves. All of these alternatives to the raspberry syrup work and do make an acceptable cocktail. BUT, I strongly recommend you make the syrup - it makes a huge difference in the flavor of the cocktail.
As for the egg white, if you are concerned about Salmonella, you could use pasteurized eggs.
You could also make this cocktail without the egg but the texture will be different.