Even if all we did was admire it from afar, the Clover Club — with its colorful palette of pale pink, crisp Naval white, and ruby red — would be a winning drink. To its credit, it tastes mighty fine, too. This classic cocktail is an upgrade to the basic build of a sour cocktail (the Pisco Sour and the Whiskey Sour are two examples) thanks to a hit of sweet, tangy raspberry syrup.
It starts with a base of London Dry gin, a staple of the 9-Bottle Bar and the subject of much of this month's coverage. But from there it admittedly goes rogue (or we could as easily say "rouge"). Unlike, say, the Manhattan cocktail we covered a few weeks ago — which was made up of nothing but 9-Bottle Bar standbys — the Clover Club requires a few fresh ingredients. Therefore, it isn't one of the 9BB drinks you can whip together at a moment's notice, but considering its sublime texture and complex profile, it's definitely worth a little planning ahead.
Clover Club Cocktail
2 ounces London Dry gin
3/4 ounce lemon juice
3/4 ounce raspberry syrup (See Recipe Note)
1 egg white
4 fresh raspberries
Combine the gin, lemon juice, raspberry syrup, and egg white in a shaker, cap, and "dry" shake (without ice) vigorously for 10 to 20 seconds. Open the shaker, fill it with ice, cap, and shake for another 10 to 20 seconds. Strain into a chilled coupe glass. Garnish with fresh raspberries.
To make raspberry syrup: Heat 1 cup Demerara sugar and 1/2 cup water over medium heat until the sugar dissolves. Add 1/2 cup of fresh raspberries and continue to cook, stirring frequently, until the berries break down and the syrup becomes thick and pulpy, about 5 minutes. Strain out the solids and let cool.