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Clover Club (Difford's recipe)
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...
Caspian Berggren
2nd August at 17:17
Maybe our Swedish raspberries were too small, underripe or something but my cocktail looked more like a gin sour than it did a Clover Club, and that was with 6 raspberries. Next time I'll make this with 2-3x the raspberries for the flavour and the colour.
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.
8th December 2024 at 00:42
Excellent with Monkey 47. I go with 7 or 8 raspberries.
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.
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.
19th December 2023 at 18:35
Made this now with raspberries, blackberries and passionfruit. All excellent. I Found Roku gin to work well.
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
28th January 2024 at 00:16
Your raspberries may vary!
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!
27th October 2023 at 20:29
Simon, this is stellar. I used St. George Botanivore and Cocchi Americano, cane sugar syrup too. Magnificent.
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.
Just a great before dinner drink.
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.
and only 1/3 of a shot of egg white
Just enough sour, the egg white scent is noticeable.
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.
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.
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!
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.
29th November 2020 at 01:13
This is a dinner party winner