| 3 fresh | Raspberries |
| 1 2⁄3 fl oz | Blended Scotch whisky |
| 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 | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
Garnish: Fresh raspberry floated in foam head
Serve in a Coupe glass
MUDDLE raspberries in base of shaker. Add other ingredients, SHAKE with ice and strain back into shaker. <a href="/g/1150/how-to-make-cocktails/how-to-dry-shake">DRY SHAKE</a> (without ice) to emulsify and fine strain into chilled glass.
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
A whisky-based riff on the classically gin-based Clover Club. Discovered in 2024 at Fitz's Bar in London, England, although apparently, this cocktail did not originate there.
A subtly raspberry-influenced Whisky Sour served straight-up.
Makes a minimum of 15 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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