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Clover Club Cocktail: Classic Recipe & Guide

Clover Club Cocktail: Classic Recipe & Guide

Intermediate
15 minutes
4 Steps
9 Items

About This Project

To craft a Clover Club Cocktail, first combine gin, dry vermouth, lemon juice, raspberry syrup, and egg white in a cocktail shaker. Shake without ice for 15-20 seconds (dry shake) to emulsify the egg white. Then add ice and shake vigorously for another 15-20 seconds to chill. Finally, double strain the mix into a chilled coupe or cocktail glass.

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Tools & Materials

Cocktail Shakers - Weighted

Cocktail Shakers - Weighted

Gin

Gin

Cocktail Bitters Sampler Kit

Cocktail Bitters Sampler Kit

Lemon

Lemon

Raspberry syrup

Raspberry syrup

Ice Maker for Clear Spheres

Ice Maker for Clear Spheres

Steps

Common Problems

Safety concern: If using raw egg white, ensure it's fresh and from a safe source to minimize risk of salmonella.

Solution: Take proper safety precautions. If using raw egg white, ensure it's fresh and from a safe source to minimize risk of salmonella.

Prevention: Always follow safety guidelines before starting the project.

Cocktail is warm and diluted.

Solution: Add ice to the shaker before shaking.

Cocktail spills and a messy bar top.

Solution: Ensure the shaker is sealed properly to prevent leaks.

Watered-down cocktails and a less-than-ideal drinking experience.

Solution: Use high-quality ice cubes for a more refreshing cocktail.

Uneven pouring causes spills and an inconsistent drink.

Solution: Pour steadily to maintain control and prevent splashing.

Frequently Asked Questions

Do I truly need both a Hawthorne and a fine mesh strainer for this cocktail?

Yes, using both for 'double straining' is crucial for the Clover Club. The Hawthorne strainer holds back ice and large solids, while the fine mesh strainer removes any small ice shards or unincorporated egg white bits, ensuring a perfectly smooth and frothy texture without unwanted particles.

Using fresh, pasteurized egg whites is generally considered safe for cocktails and recommended. If you have concerns about raw eggs, you can opt for liquid pasteurized egg whites found in cartons, or use a vegan alternative like aquafaba, which also creates a great foam.

A weak foam most commonly results from insufficient dry shaking. Ensure you shake *without ice* vigorously for the full 15-20 seconds to properly emulsify the egg white before adding ice. Using very fresh egg whites also significantly contributes to a more stable and rich foam.

Yes, 15 minutes is a realistic estimate once you have all your ingredients measured and tools at hand. While the individual steps are straightforward, properly executing the dry shake and subsequent vigorous shaking takes the most time. Your first attempt might take a little longer as you get comfortable with the process.

Absolutely! Aquafaba, the liquid from a can of chickpeas, is an excellent vegan alternative; use about 1 tablespoon per egg white. You can also find commercial vegan foamer products specifically designed for cocktails that achieve a similar frothy head.

While homemade raspberry syrup will provide the freshest and most vibrant flavor, a good quality store-bought raspberry syrup can certainly be used to save time. If using a pre-made syrup, be mindful of its sweetness level and adjust the amount to maintain the cocktail's balance.