Clover Club
The Clover Club is a Prohibition-era gin cocktail built from dry gin, fresh lemon juice, raspberry syrup, and egg white, shaken hard and served up in a coupe. The egg white produces a thick, long-lasting foam cap, while the raspberry syrup gives the drink its signature pale pink color and a tart-sweet edge rather than a candyish one. It's considered a foundational sour-style cocktail and a benchmark for how well a bar handles egg whites.
Varieties
The Clover Club is often confused with the Pink Lady, which uses applejack and grenadine instead of gin and raspberry syrup. The Aviation, another classic gin sour, swaps raspberry syrup for maraschino liqueur and creme de violette and omits egg white entirely.
Buying tips
Use a London dry style gin with a clean juniper backbone rather than a heavily botanical or citrus-forward gin, which can clash with the raspberry. For raspberry syrup, check labels for real fruit juice rather than corn syrup and artificial color; a good syrup should look cloudy-red, not neon pink.
Substitutes
Framboise or raspberry liqueur (for raspberry syrup) — 1:2, then adjust sweetness with simple syrup
Framboise is drier and more alcoholic than syrup, so cut it with a little simple syrup to restore the original balance and body.
Muddled fresh raspberries plus simple syrup (for raspberry syrup) — 6-8 muddled raspberries plus 0.5 oz simple syrup per 0.75 oz syrup called for
Gives a fresher, seedier raspberry flavor; strain through a fine mesh sieve before shaking to keep seeds out of the glass.
Aquafaba (for egg white) — 0.5 oz aquafaba per 1 egg white
The liquid from canned chickpeas whips into a nearly identical foam and is the standard vegan substitute used in modern bars.
Pasteurized liquid egg whites (for raw egg white) — 1:1 by volume, roughly 0.5 oz per egg white
Removes any raw-egg safety concern and whips almost as well, though the foam is slightly less stable than fresh raw egg white.
Storage
Homemade raspberry syrup keeps refrigerated in a sealed jar for about two weeks; add a splash of vodka to extend shelf life slightly. Fresh lemon juice should be squeezed the same day for best flavor. The finished cocktail does not store; it must be shaken and served immediately or the foam collapses and separates.
How to use
Shake all ingredients hard with ice for a full 15-20 seconds (a dry shake without ice first helps build the foam), then strain into a chilled coupe. Garnish with three fresh raspberries on a pick, or a single raspberry floated on the foam. It's typically served as a pre-dinner or opening cocktail rather than a nightcap because of its brightness.
What it pairs with
Works well as a starter cocktail before oysters, charcuterie, or a cheese course; the tartness and dry gin cut through fat and salt without overwhelming lighter appetizers.
Nutrition
A standard 4 oz serving runs roughly 160-190 calories, most of it from the gin and syrup; the egg white adds negligible calories but contributes a small amount of protein.
FAQ
What's the difference between a Clover Club and a Clover Club with egg white left out?
Without egg white it becomes a simple raspberry gin sour: thinner, less aerated, and without the signature foam cap, though the core gin-lemon-raspberry flavor stays the same.
Is it safe to drink raw egg white in a cocktail?
Risk is low with fresh, properly refrigerated eggs from a reliable source, but pasteurized egg whites or aquafaba remove the concern entirely and are common substitutes at bars.
Why do you dry shake before shaking with ice?
A dry shake (no ice) emulsifies the egg white and builds initial foam structure; shaking with ice afterward chills and dilutes the drink without breaking down that foam.
Can the Clover Club be made ahead for a party?
Only the raspberry syrup and gin-lemon mix can be batched ahead; the egg white must be added and the drink shaken to order, since the foam collapses within minutes of standing.
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