The Clover Club is one of the great pre-Prohibition gin cocktails, first served at a gentlemen's club in Philadelphia in the early 1900s. It fell out of fashion when egg-white cocktails went out of style in the 1950s, but it's since made a proper comeback on craft cocktail menus.
The classic recipe uses raspberry syrup; our version swaps in Chambord, an all-natural black raspberry liqueur from the Loire Valley, for extra richness and depth alongside our Surrey Dry Gin.
Ingredients
- 50ml Batts Hill Surrey Dry Gin
- 20ml Chambord raspberry liqueur
- 20ml lemon juice
- 1 egg white
Method
- Dry shake all the ingredients (no ice) to froth up the egg white.
- Add ice and shake again.
- Strain into a chilled glass and garnish with a fresh raspberry or strawberry.
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