I went back and forth on choosing one final gin cocktail for our 1930s-inspired cocktail party and settled on the Clover Club. Dating back to the early 1900s, it fit the vintage theme, while offering guests another sour cocktail that was a little more approachable than some of the stronger classics.
It has a beautiful pink colour, and despite being made with raspberry syrup, it’s not as sweet as you’d expect. The ¾ oz lemon juice to ½ oz raspberry syrup in this variation helps keep the cocktail balanced.
Our gin of choice for this one is the juniper-forward Dillon’s Dry Gin 7.
INGREDIENTS
- 2 oz gin
- ¾ oz fresh lemon juice
- ½ oz fresh raspberry syrup (recipe below)
- ½ oz egg white
METHOD
Dry shake ingredients without ice, then add ice and shake again until very cold and foamy. Double-strain into a chilled Nick & Nora or coupe.
RASPBERRY SIMPLE SYRUP
- Combine 1 cup of water, 1 cup granulated sugar and 1 cup fresh (or frozen) raspberries in a small saucepan.
- Bring to a gentle simmer, stirring until the sugar dissolves. Mash raspberries with a potato masher to release their juices.
- Simmer gently for 10 minutes.
- Remove from heat and let steep for 30 minutes.
- Strain through a fine-mesh sieve into a clean glass jar. Once cooled, store in the refrigerator for up to 2 weeks.