Clover Club


  • 1.5 Gin No. 61
  • .5 Noilly prat dry vermouth
  • .75 raspberry syrup (see below)
  • .75 lemon
  • Egg white


Build ingredients into tin, dry shake (no ice) then add ice, shake, double strain into a chilled coupe.

*Raspberry syrup: Heat 1/2 c water & 1 c sugar over medium heat in a saucepan until it dissolves. Add 1/2 c berries, cook 5 minutes until they fully break down.  Watch the heat to make sure it doesn't bubble over.  Pass the sauce through a fine mesh strainer. Bottle & refrigerate to keep.

**EGGLESS Option: can replace the egg white in this recipe with two tablespoons of Aquafaba (chickpea water - from a can of chickpeas)

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