Over the summer, I overheard a bartender confessing the Clover Club was their favourite cocktail. They mentioned the use of a shaken egg-white [I’m a huge fan of sours] and “if made correctly, raspberry syrup in place of grenadine.” So, I knew I had to try to make one! Of course, I ended up trying several, tinkering around with half a dozen recipes in books and online until I came up with my own favourite recipe.
Just in time for our tree trimming party, here’s SSJ’s preferred Clover Club Cocktail, which swaps the Savoy Book’s grenadine for raspberry syrup. Make it a Clover Leaf Cocktail by adding a sprig of festive mint to your raspberry garnish. [Or stick to the Savoy’s model by using my homemade grenadine from last year!]
Clover Club Cocktail
Recipe may be doubled
Servings: 1 Cocktail
Ingredients
- ¾ oz Fresh Lemon Juice
- ¾ oz Raspberry Syrup*
- 2¼ oz Gin
- 1 Egg-white
- 3 Raspberries on a pick for garnish
Instructions
- Place all of the ingredients (except the raspberry garnish) into a cocktail shaker and dry-shake for approximately 30 seconds, until the egg becomes foamy.
- Add ice to the cocktail shaker and shake again until the shaker is icy cold to the touch.
- Strain into a coupe glass.
- Garnish with three or more fresh raspberries on a pick.
Notes
[Add a sprig of fresh mint to the garnish to create a Clover Mint cocktail.]
*Raspberry Syrup Recipe
SSJ Raspberry Cocktail Syrup
Use this lovely raspberry syrup in specialty cocktails and alcohol-free bevvies of all kinds!
Servings: 2 Cups
Ingredients
- 2 cups sugar
- 1 cup water
- 2 cups raspberries
- 1 tbs lemon juice
Instructions
- Bring the two cups of sugar, 1 cup of water, and 1 tbsp lemon juice to boil in a medium saucepan over medium-high heat.
- Add the raspberries and bring back to a boil, mashing slightly with a potato masher, dart-shaped-ground-beef-masher, or fork.
- Reduce the heat to medium-low simmer and simmer the syrup uncovered for approximately 15 minutes.
- Place a piece of cheesecloth over a fine sieve and strain the syrup into a clean container, reserving the seeds.*
- Allow the syrup to cool and then funnel into decorative glass bottles or jars with tight-fitting lids.
- Refrigerate sealed bottles for 1-2 weeks.
- *Reserved sweetened raspberry seeds make for a delicious yogurt topper. They also taste great mixed into a vinaigrette for salads. Skip any other sweetener in your dressing, here!
Notes
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