Name: Clover Club (Difford's recipe)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 5 fresh Raspberries; 50 ml Gin; 15 ml Bianco/blanc/blanco vermouth; 15 ml Lemon juice; 10 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised)

Clover Club (Difford's recipe)
Jump to

Photographed in an Urban Bar Retro Optic Coupe 21cl

Ingredients:
5 fresh	Raspberries
1 ²⁄₃ oz	Hayman's London Dry Gin
¹⁄₂ oz	Strucchi Bianco Vermouth
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist and raspberry.
MUDDLE raspberries in base of shaker.
Add other ingredients, SHAKE with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into chilled glass.
Express lemon zest twist over the cocktail and discard.
Garnish with raspberry floated in centre of cocktail.

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites
Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Clover Club (Difford's recipe) lifestyle image

Clover Club (Difford's recipe) lifestyle thumbnail

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.

View readers' comments

Variant:

Clover Club (Julie Reiner's recipe)
Clover Club
Clover Leaf

History:

My version of a classic .

More cocktails by Simon Difford

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.

Join the discussion

Showing 10 of 12 comments for Clover Club (Difford's recipe).
See discussion in the Forum

Please log in to make a comment

Simon Sedgley

17th June at 13:02

We tried this with Blanco Tequila instead of the Gin. Warmer, brooding but more subdued. There's a reason the original is a classic...a sprightly, carefree and sunny cocktail.

Louis

8th December 2024 at 00:42

Excellent with Monkey 47. I go with 7 or 8 raspberries.

John CARR

5th May 2024 at 14:48

Strange that this gets 4.5 stars, while the Julie Reiner jam version gets 5+. For me the fresh fruit version is a clear winter.

Andre Derailleur

2nd February 2024 at 09:11

This is another sour with egg white that can be made as a blender drink. Just fine strain and you have a great drink without any “pfaffing” about.

Rory Heffron

19th December 2023 at 18:35

Made this now with raspberries, blackberries and passionfruit. All excellent. I Found Roku gin to work well.

Nicola Adams

7th November 2023 at 07:06

It’s a little on the painful side to make, but that burst of creamy, super fresh raspberry definitely makes this version of the Clover Club the one that killed the rest

John CARR

28th January 2024 at 00:16

Your raspberries may vary!

Nicola Adams

7th November 2023 at 07:24

… tho depending on your raspberries you might need to add a few more than 5 to get that punch of raspberry flavour. Sometimes the raspberries you buy can look a lot more amazing than they taste, and in this case up to ten is better - sieving this many definitely makes it more annoying to make but it’s still worth it!

G. M. Genovese

27th October 2023 at 20:29

Simon, this is stellar. I used St. George Botanivore and Cocchi Americano, cane sugar syrup too. Magnificent.

Jon Pidwerbecki

5th September 2023 at 20:40

Great drink. Light favorable, pretty. I used 1/2 lemon 1/2 egg white Gordon’s Gin and blended all with immersion blender prior to adding ice. Shake with ice and Poured the glass expressed the lemon and topped with a raspberry
Just a great before dinner drink.

Matthew Kay

4th September 2023 at 07:48

We enjoyed it. I added a 1/5 of a shot of raspberry schnapps(we love raspberry)
and only 1/3 of a shot of egg white
Just enough sour, the egg white scent is noticeable.

Patrick Brady

9th October 2021 at 00:24

The tart sweetness of the pulverised raspberries really makes this cocktail, and created a pink hue in my case (more intuitively than the orange of the photo above). Notes of gin and citrus. A whisper of spice and sour notes. The lemon twist is not optional as the overall profile does not, by itself, do enough to hide a slightly unpleasant egg white aroma.

Joe Siriname

15th February at 21:18

That "wet hay" smell comes from old egg white, or some pasteurized brands. I use fresh eggs instead of pasteurized, but separating them into a blender bottle (like for protein shakes, with a ball whisk) and adding a barspoon of cold water for every four whites, shaking the Dickens out of it, and letting it rest a few hours in the fridge, gets rid of the smell. Also works for pasteurized, just have to do it in advance. I do use tap water for this, and I haven't ruled out that the chlorine may be what's fixing the smell. It's due to oxides forming and chlorine may 'unoxidize' some things.