Clover Club (Difford's recipe)

Difford’s Guide
Discerning Drinkers (102 ratings)
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    Clover Club (Difford's recipe)

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Clover Club (Difford's recipe) image

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 Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
× 1 1 serving
Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10
More cocktails with similar strength and taste profile

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.

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Showing 10 of 11 comments for Clover Club (Difford's recipe).
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Louis’ Avatar Louis
8th December 2024 at 00:42
Excellent with Monkey 47. I go with 7 or 8 raspberries.
1
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John CARR’s Avatar 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.
1
reply
Andre Derailleur’s Avatar 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.
1
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Rory Heffron’s Avatar 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.
2
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Nicola Adams’ Avatar 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
1
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John CARR’s Avatar John CARR
28th January 2024 at 00:16
Your raspberries may vary!
1
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Nicola Adams’ Avatar 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!
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G. M. Genovese’s Avatar 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.
2
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Jon Pidwerbecki’s Avatar 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.
1
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Matthew Kay ’s Avatar 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.
1
reply
Patrick Brady’s Avatar 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.
1
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Joe Siriname’s Avatar 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.
1
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Paul Goodman’s Avatar Paul Goodman
26th June 2021 at 20:44
It might be a good cocktail but there are no directions, so I’m completely flummoxed about what to do with the raspberries. Sad!
1
reply
Simon Difford’s Avatar Simon Difford
27th June 2021 at 13:13
As the 'How to make says", simply "shake all ingredients" including the raspberries. There is no need to muddle them as shaking should be sufficient pulverise them. I've added a note in brackets for others who are flummoxed.
6
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