There’s a heck of a few versions and editions of this cocktail- it's well over a hundred years old at this point, so that really shouldn't come as that much of a surprise. My version is adapted from the famous Clover Club no.3, which can be traced back to 1931 in Philadelphia.
Pretty much all versions work around the same basic ingredients- gin, vermouth (dry), raspberries, lemon and egg white. As long as you’ve got all these, you really can't go wrong. The aim here is to create a light, fruity, smooth and frothy drink. The bigger the foam the better.
Who's that handsome guy making a Clover Club? Oh wait, that's me!
(Big thanks to Tim from Copeland for making me look good)
Ingredients
50ml London dry gin- something clean without too many other flavours. Tanqueray would be my go-to, or if you want a sweeter version Copeland Raspberry and Mint is an excellent choice.
10ml dry vermouth- martini extra dry will do in a pinch, but I’d go for the Cocchi Americano if you’ve got the chance.
25ml lemon juice
7-8 raspberries
5ml sugar syrup
1 whole/20ml egg white (depending on whether you’ve matched it or not)
Note: 25ml aqua fava will work just as well for a vegan option
Method
The most important thing about this drink is the DOUBLE SHAKE. I’ve talked at some length about the benefits of this before when making an Espresso Martini, it just allows you to build a far better froth for your drink.
First and foremost, chill a coupe glass. A Nick & Nora is quite nice too, but coupe’s the classic way to go. In your shaker, smoosh up (yes, that's the technical term)
your raspberries, add all your ingredients and a pinch of salt. Dry shake, then hard shake (one of my former staff swears the reverse is far more effective, and given her results I find it hard to argue), then fine strain into your coupe. Garnish with a strawberry heart (made by finely slicing a strawberry length wise and carefully floating it on top), or with a little Peychaud bitters art. You’re golden! Good work!
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