Garnish:
Float raspberry in centre of drink
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 fl oz | Rutte Dry Gin |
| 1 fl oz | Noilly Prat Extra Dry |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 3/4 fl oz | Raspberry (framboise) sugar syrup |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Balanced and complex with a fruity blast of raspberry - made interesting due to its inclusion of vermouth.
Variant:
With a mint leaf garnish this drink called a 'Clover Leaf'.
History:
Recipe from '1909 Drinks - How to Mix and Serve, by Paul E. Lowe' and courtesy of Dave Wondrich who says this is the earliest Clover Club recipe he has discovered. Lowe omits the lemon juice in his original recipe but this is thought to be a mistake. Albert Stevens Crockett credits the creation of this cocktail to the Bellevue-Stratford Hotel, Philadelphia in his 1931 'Old Waldorf Bar Days'.
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