The original Clover Club cocktail pre-dates Prohibition and comes from a men's club in Philly of the same name that would meet regularly at a local hotel. One of the first published recipes 1917 was in The Ideal Bartender by Thomas Bullock and listed the recipe simply. "Fill large Bar glass full Fine Ice. 2 pony Raspberry Syrup. 2 jigger Dry Gin. 1 jigger French Vermouth. White of 1 Egg. Shake well; strain into Cocktail glass and serve." Over the years, the recipe has been published in many forms, often omitting the vermouth and adding fresh lemon. While most recipes call for raspberry syrup, we found one adapted from 1907's Drinks by Paul Lowe that uses raspberry jam.
But we're mixing this classic up just a bit by swapping out fresh raspberries in place of raspberry syrup or jam. The result is exceptional, if we do say so ourselves. But part of what makes this drink so tasty (besides the fresh raspberries) is the choice of gin.
We're using Sipsmith Gin from London. It's a true London Dry Gin and the bold botanicals make it ideal for cocktails of all sorts. It's made with 10 botanicals from around the globe; Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish licorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel and Spanish lemon peel.
fine mesh strainer
2 oz Sipsmith London Dry Gin
.75 oz fresh lemon juice
.5 oz simple syrup
3 fresh raspberries, plus one for garnish
1 bar spoon granulated sugar
Start by placing three fresh raspberries in your cocktail shaker and add the bar spoon of sugar. Muddle to mash and release the juices of the raspberries. Add gin, lemon, simple syrup and egg white and cover. Dry shake (without ice) for at least a minute, shaking it violently to emulsify the ingredients and incorporate air. Add ice and shake very hard for another minute before double-straining into a chilled glass. Garnish with remaining raspberry.