This pre-Prohibition cocktail was created at the eponymous Philadelphia men’s club, Clover Club, and soon made its way to the Waldorf Astoria in New York. Chic bars all across America soon added it to their offerings. The ingredients are simple, but the egg white feels unexpected and a little daring in today’s world. While the egg does not affect the flavor, it gives the cocktail a smooth consistency and a fun, foamy head.
Clover Club Cocktail
1 ounce gin
1/2 ounce dry vermouth
1/2 ounce simple syrup
3/4 ounce fresh lemon juice
2 dashes raspberry syrup* or grenadine
1 small egg white
Add all ingredients to a cocktail shaker and shake vigorously for several minutes until the egg white gets frothy. Add ice and shake again to chill. Strain into a chilled cocktail glass and serve.
*Raspberry syrup can be made by simmering 2 parts fresh raspberries with 1 part water and 1 part sugar for 5 minutes. Strain to remove solids. (You can also substitute 1 teaspoon of raspberry preserves.)
We recommend using the freshest local eggs available for a truly great drink. If a raw egg makes you nervous, you can buy pasteurized egg whites at the grocery store. However, the whites will not froth as well as fresh eggs.
Don’t have vermouth on the bar? Leave it out and double the gin.
