Garnish:
Lemon zest twist expressed & discarded, and float raspberry in centre of cocktail
How to make:
MUDDLE raspberries in base of shaker. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 5 fresh | Raspberries (fresh) |
| 1 2/3 fl oz | Hayman's London Dry Gin |
| 1/2 fl oz | Strucchi Bianco Vermouth |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
It's a bit of a faff to make but it's worth the clogged sink drain from the raspberry shrapnel. Using raspberry syrup and especially raspberry jam in a Clover Club introduces cooked "jammy" notes, while this can be delicious (see Julie Reiner's Clover Club), I like to retain and hero fresh berry flavours.
History:
My version of a classic .
Alcohol content:
- 1.3 standard drinks
- 17.67% alc./vol. (35.34° proof)
- 18.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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