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The Clover Club is a classic cocktail made with gin, lemon juice, raspberry syrup and egg white, which gives it a silky texture and a delicate foam. Created in the early 20th century in Philadelphia, it takes its name from a private club frequented by lawyers, writers and businessmen.
- Gin 45 ml
- Raspberry syrup 15 ml
- Lime juice 15 ml
- Egg white 1
- Difficulty 1/5
- Prep time 2 min
COCKTAIL STRAINER HAWTHORN
COCO™ STRAINER PREMIUM MESH CONE BLACK
“TIMELESS” CHAMPAGNE COUPE 25.5 cl (Box of 12 glasses)
- Out of stock
Aero® Cocktail Jigger 20 ml/40 ml
The Dry Shake is an essential mixology technique, ideal for creating an airy foam and a velvety texture. Here’s how to make a cocktail worthy of the finest bars.
1️⃣ Dry Shake – The Perfect Emulsion (No Ice)
Before chilling the cocktail, the ingredients need to be thoroughly combined.
In a shaker, add:
- 5 cl gin
- 2 cl freshly squeezed lemon juice
- 1.5 cl raspberry syrup
- 1 egg white
💡 Shaking without ice helps incorporate air and creates a beautiful emulsion.
2️⃣ Shake with Ice – The Chilling Step ❄️
Add a large handful of ice cubes to the shaker and shake vigorously for 15 seconds.
💡 Listen to the sound: it becomes heavier and smoother once the mixture is well chilled.
3️⃣ Double Straining – A Smooth, Refined Texture
To remove residue and achieve a silky texture:
- Place a cocktail strainer (Hawthorne strainer) over the shaker.
- Pour the mixture through a fine strainer directly into a cocktail glass.
4️⃣ Presentation & Serving – The Art of Plating
Let it sit for a few seconds to see a light foam appear.
Add 2-3 fresh raspberries as garnish.
💬 Share your experiences and tips in the comments!
This cocktail takes its name from the Clover Club, a private club founded in Philadelphia in the 1880s. This club brought together influential writers, lawyers, businessmen and journalists who gathered at the Bellevue-Stratford Hotel, a luxurious hotel of the era. The Clover Club Cocktail was their signature drink at the time, prized for its balance of sweetness and acidity, as well as its silky texture from the egg white.
In the 1920s, this cocktail was extremely popular in the United States and Europe, especially among gin enthusiasts. However, with the arrival of Prohibition (1920-1933), many classic cocktails were overshadowed by simpler, more accessible drinks, and the Clover Club began to fade into obscurity.
In the 1950s-1960s, it was seen as a somewhat outdated cocktail, often dismissed as a “feminine” drink because of its pink color and foamy texture.
With the renewed interest in classic cocktails and the rise of craft mixology in the 2000s, the Clover Club reclaimed its place among the essentials. It got a major spotlight thanks to the Clover Club bar, opened in 2008 in Brooklyn (New York) by celebrated mixologist Julie Reiner. This bar, specializing in classic cocktails, helped bring the Clover Club back into the spotlight.
Today, it is regarded as a true gin classic, appreciated for its harmonious blend of tangy, fruity flavors and its elegant presentation.
The Clover Club is one of those cocktails that has stood the test of time while staying true to its original recipe. Unlike many classics that have been altered over the years, the traditional recipe (gin, lemon, raspberry syrup, egg white) has remained virtually unchanged for over a century!
