Ingredients:

  • 2 ounces (60 ml) London Dry Gin
  • ¾ ounce (22 ml) Fresh Lemon Juice, freshly squeezed
  • ¾ ounce (22 ml) Raspberry Syrup
  • 1 large fresh egg white (approx. 15 ml), or 1 ounce aquafaba for vegan
  • 3 Fresh Raspberries or small lemon twist, for garnish

Instructions:

  1. Chill the Glass: Place the coupe or Martini glass in the freezer or fill it with ice water while preparing the Clover Club Cocktail.
  2. Combine Ingredients: Measure and pour the gin, fresh lemon juice, raspberry syrup, and the egg white directly into the cocktail shaker tin. Do not add ice yet.
  3. Perform the Dry Shake (Emulsification): Secure the shaker lid tightly. Shake the mixture vigorously and continuously for 45 to 60 seconds. The goal is to emulsify the egg white and create a thick, stable foam layer before chilling.
  4. Add Ice: Fill the shaker two-thirds full with large, solid ice cubes.
  5. Perform the Wet Shake (Dilution and Chilling): Shake vigorously again for another 15 to 20 seconds. This step chills and dilutes the cocktail slightly.
  6. Double Strain: Remove the chilling ice water from the coupe glass. Place the fine-mesh strainer over the glass and pour the contents of the shaker through it. This ensures a smooth, silky texture.
  7. Allow the Foam to Settle: Let the cocktail rest briefly (10-15 seconds) to allow the thick, white foam to rise and settle on the surface.
  8. Garnish: Place the three fresh raspberries artfully on the foam layer, or express the oil from a lemon twist over the drink. Serve immediately.