This lovely classic cocktail is made with egg white which add frothiness and smoothness to the cocktail as well as adding the visual of a “white cap” on the top of the cocktail. You can separate egg whites from fresh eggs, but I like to use pasteurized egg whites in the interest of food safety. Pasteurized egg whites can be found in the refrigerated egg section of the grocery store.
Clover Club Cocktail
Equipment
- 1 cocktail shaker
Ingredients
- 2 ounces Empress 1908 Gin
- 3/4 ounce lemon juice
- 1/4 ounce raspberry syrup : Place 1/2 cup fresh raspberries and 1/2 cup seedless raspberry jam in a small saucepan. Stir and heat over medium low heat, mashing raspberries with a fork as they cook. Once the raspberries are completely mashed, strain through a fine mesh strainer into a mason jar to remove seeds. Cover mason jar and refrigerate until ready to serve.
- 2 tablespoons pateurized egg white
- 1 teaspoon granulated sugar
- Garnish: fresh raspberries and a lemon peel twist
Instructions
- Chill a coupe cocktail glass in the freezer for 20 minutes.
- Pour the gin, lemon juice, raspberry syrup, egg white and sugar into a cocktail shaker.
- Cover shaker and shake for 10 seconds.
- Add ice to shaker, cover and shake vigorously for at least 10 seconds.
- Strain into a chilled cocktail glass.
- Garnish with a cocktail pick of fresh raspberries and a lemon peel twist.
