This Clover Club Cocktail is fruity, frothy, and fun to sip. Made with gin, egg white, raspberry syrup, and lemon juice, it looks and tastes fancy, but it’s simple to make!
This Clover Club Recipe is one of those classic cocktails you want to have in your arsenal when it comes to wowing guests!
While some think it was invented by the renowned Clove Club London, it actually originated in pre-prohibition Philadelphia sometime in the early 1900s.
My “secret” for making these raspberry-flavored drinks taste extra yummy is using homemade Raspberry Simple Syrup. The recipe is SO easy — part sugar, part water, part raspberries — and the fresh berry flavor really shines.
And think of how impressed your friends and family will be when you start mixing cocktails and add an egg white! Seriously, don’t be scared to try it! This drink recipe is AMAZING!
Now, go grab your cocktail shaker and get ready to whip up this tasty drink!
- Gin – This herbal-tasting liquor adds depth and flavor to the drink.
- Egg white – This makes it nice and frothy. If you’re hesitant to use raw eggs, see the FAQ below.
- Raspberry syrup – For the signature flavor and lovely pink color! For best taste, use my Raspberry Simple Syrup recipe. Originally, the cocktail was made with grenadine, so that’s also a great substitute, but I prefer the raspberry.
- Lemon Juice – The sour taste balances the sweet syrup. Freshly squeezed lemon juice is best for flavor when it comes to cocktails!
- Fresh raspberries – For garnish.
How To Make A Clover Club Cocktail:
1. Add lemon juice to a cocktail shaker.
2. Add gin to the cocktail shaker.
3. Add an egg white to the cocktail shaker.
4. Add the raspberry simple syrup to the cocktail shaker.
5. Cover and shake vigorously for 15 seconds, then add ice and shake. This is called a dry shake and is a common trick among bartenders.
Expert Tip: This cocktail is made with a dry shake (no ice), and after the initial shake, you add ice and shake vigorously for an additional 15 seconds to chill the drink. This is what allows the egg white to foam and add a creaminess to the cocktail.
6. Strain the cocktail into a glass, it’s served without ice. Note that the drink in the pictures is a double.
Frequently Asked Questions:
This historic cocktail is named after the Clover Club, a gentleman’s club dating back to the 1890s. They were known to meet up at the Bellevue Stratford Hotel in Philadelphia.
The recipe itself dates back to 1910 (maybe earlier) and was a favorite among club members.
A vegan alternative for egg white in this recipe is aquafaba, or chickpea water. It’s the same stuff that’s in the chickpea can sitting in your pantry!
It’s generally considered safe, although there’s always a risk when eating raw eggs. Your biggest risk of contracting salmonella is from contamination from the shell so make sure not to separate your white and yolk using the shell and DO NOT wash your eggs before use. Check out Cocktail Safe for more information about eggs in cocktails.
More Classic Cocktail Recipes
- Boulevardier – An Americanized version of the Negroni that’s perfect for sipping.
- French 75 – A citrusy champagne and gin cocktail.
- Moscow Mule – This refreshing vodka cocktail features ginger, lime, and mint.
- Gimlet – A sparkling gin and lime juice concoction.
- Shirley Temple – Try this mocktail with my homemade grenadine!
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Clover Club Cocktail
- 1 ounce lemon juice
- 3 ounces gin
- 1 large egg white
- 1½ ounces raspberry simple syrup
- raspberries for garnish
- Add lemon juice, gin, egg white, and raspberry syrup to a cocktail shaker and shake vigorously for 15 seconds.
- Add ice and shake for an additional 15 until the egg white is nice and foamy.
- Strain into a cocktial glass and garnish with raspberries.
- This cocktail is made with a dry shake (no ice), and after the initial shake, you add ice and shake vigorously for an additional 15 seconds to chill the drink. This is what allows the egg white to foam.
- Originally, the cocktail was made with grenadine, so that’s also a great substitute, but I prefer the raspberry.
- A vegan alternative for egg white in this recipe is aquafaba, or chickpea water. It’s the same stuff that’s in the chickpea can sitting in your pantry!