Mixlio
Clover Club
Raspberry syrup, lemon and egg white shaken hard with gin until it foams pink. Fruity, tart, and far older than its colour suggests.
- Base
- Gin
- Glass
- Coupe glass
- Method
- Shake
- Strength
- 14.2% ABV
Ingredients
45 mlGin1 swap
Any London dry ginhighDepends on the brand’s botanicals
- 15 mlRaspberry Syrup
15 mlFresh Lemon Juice1 swap
Fresh lime juicemediumA touch sharper
- few dropsEgg White
How to make
Shaking chills the drink fast while adding dilution and a light texture.
- Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled cocktail glass.
Serve
Taste & nutrition
Estimated from ingredient amounts and assumed ABVs — not a lab measurement.
Good to know
- Dry-shake without ice first to build the foam, then shake again with ice.
- Use freshly squeezed juice — bottled tastes flat.
History
This pink, frothy pre-Prohibition drink of gin, lemon, raspberry and egg white takes its name from a Philadelphia gentlemen's club that met at the Bellevue-Stratford Hotel. Journalists, lawyers and bankers gathered there from the 1880s, and the cocktail was first noted around 1901. Long dismissed as old-fashioned, it was rediscovered during the craft cocktail revival. Its silky texture and berry note keep it a favourite.
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