Every cocktail has a history, and the Clover Club is no exception. Its name tells the story of a pre-Prohibition era men's club that was known to meet at the bar of Philadelphia's Bellevue-Stratford Hotel in the early 1900s. Traditionally made with gin, raspberry syrup, lemon juice, and an egg white, this stunning drink boasts a vibrant pink hue with a foamy white head. Although the egg white is partially responsible for the cocktail's elegant appearance, its primary function is actually emulsification; creating a smooth, sippable experience.

To make the raspberry simple syrup

1. To a small saucepan over medium heat, add the raspberries, sugar, and water. Stir to combine and bring the mixture to a rolling boil, about 5-7 minutes. Remove the saucepan from heat and let cool for at least 10 minutes.
2. Use a fine mesh sieve to strain the syrup, discarding the raspberry pulp. Set aside.

To make the cocktail

1. To a cocktail shaker or large glass jar that can be fitted with a lid, add the gin, vermouth, 1 ounce raspberry syrup, lemon juice, and an egg white. Cover the shaker/glass with lid. Shake the mixture vigorously for a count of 10 (a few seconds).
2. Add a handful of ice into the shaker/glass, cover, and shake again very vigorously for another few seconds. Taste the mixture and add more syrup and/or alcohol to your preference, then shake the cocktail well one final time to combine.
3. Strain the cocktail into your drinking glass of choice, garnish with raspberries and lemon peel if using, and enjoy!

Farm Team Tips

We love the fresh raspberry flavor in homemade syrup, but for a simpler preparation, you can substitute grenadine or pre-bottled raspberry syrup which can be purchased at most liquor and grocery stores.

This recipe makes just over a cup of raspberry simple syrup. You can use the leftover syrup to make additional Clover Clubs or store in the fridge for up to one week.

This recipe calls for raw eggs and should not be served to pregnant women, children, or anyone with a compromised immune system. Alternatively, swap the egg white for 2 tablespoons of our pasteurized organic liquid egg whites.