The Clover Club is a gin sour with raspberry syrup and egg white — four ingredients, five minutes, and a result that looks genuinely impressive in a coupe glass. It’s worth making because the egg white gives it a texture no other technique can fake, and the raspberry-lemon balance is sharp and not too sweet. If you’ve been curious about egg-white cocktails but haven’t tried one at home, this is the right place to start.
Smart swaps
- Raspberry syrup: Homemade is better here — store-bought versions tend to be cloying and artificially flavored. To make a quick batch, simmer equal parts fresh or frozen raspberries, sugar, and water for about 10 minutes, then strain through a fine mesh sieve. It keeps in the fridge for up to two weeks.
- Egg white: One medium egg white is roughly 1 oz. If you’re uncomfortable using raw egg, pasteurized egg whites in a carton work fine — measure out 1 oz. Aquafaba (the liquid from a can of chickpeas) is a vegan substitute; use the same amount, though the foam will be slightly less stable.
- Gin: A London Dry gin is the standard choice. Avoid heavily floral or aged gins — they fight the raspberry rather than complement it.
What makes this version work
The two-stage shake is what separates a good Clover Club from a flat one. Dry shaking first — no ice — lets the egg white proteins build structure and foam properly before the cold from the ice can tighten everything up too fast. Then the second shake with ice chills the drink without collapsing what you just built. Skipping the dry shake and going straight to ice will still produce a cocktail, but the foam will be thin and disappear within a minute. The fine strain matters too: it catches any small ice chips that would melt quickly and water down the drink before you finish it.
If something goes sideways
- No foam at all: The shaker lid probably wasn’t sealed tightly during the dry shake, letting air escape instead of incorporating into the egg white. Make sure the lid is locked and shake hard for the full 10 seconds.
- Foam disappears in under a minute: The drink was likely over-chilled or shaken too long with ice, which breaks down the foam structure. Keep the iced shake to 15 seconds maximum.
- Drink tastes flat or eggy: The lemon juice is doing the work of cutting through the egg white — if the balance is off, add a small squeeze more. Also check that your egg is fresh; older eggs can leave an off note.
- Drink is too sweet: Raspberry syrups vary a lot in sugar content. If yours is very sweet, pull the syrup back to 0.4 oz and add a few extra drops of lemon juice to compensate.
- Cloudy or chunky texture: Small bits of raspberry seed or egg white membrane got through. Always use a fine mesh strainer, not just the built-in cocktail strainer.
Keeping and reheating
This cocktail doesn’t keep — the foam collapses within minutes and the egg white texture changes once the drink sits. Make it fresh and serve it immediately. If you’re making these for a group, you can batch the gin, lemon juice, and raspberry syrup ahead of time and refrigerate the mix for up to 24 hours; add the egg white to the shaker per drink, right before serving. Skip the garnish of fresh raspberries — it’s not worth dirtying a separate prep bowl for something that sits on the rim for 30 seconds.
Clover Club Cocktail: Classic Gin & Raspberry Sour
Equipment
- Cocktail shaker (Boston or cobbler style)
- Hawthorne strainer
- Fine mesh strainer
- Coupe glass (chilled)
- Citrus juicer or reamer
- Jigger (1 oz / 2 oz)
Ingredients
- 2 oz gin 60ml; a London Dry style works best for its crispness
- ¾ oz fresh lemon juice 22ml; freshly squeezed for brightness
- ½ oz raspberry syrup 15ml; homemade preferred for natural sweetness
- 1 medium egg white about 1 oz / 30ml
Instructions
- In a cocktail shaker, combine the gin, fresh lemon juice, raspberry syrup, and egg white. Do not add ice yet.2 oz gin, 3/4 oz fresh lemon juice, 1/2 oz raspberry syrup, 1 medium egg white
- Dry shake (without ice) vigorously for 10–15 seconds until you feel the resistance change — this emulsifies the egg white and builds the foam structure before ice can tighten the proteins.
- Add a handful of ice to the shaker and shake vigorously for another 15 seconds until the mixture is well-chilled and frothy.
- Fine strain the cocktail through a Hawthorne strainer and fine mesh strainer into a chilled coupe glass. The double strain catches ice chips and any small egg white clumps for a perfectly silky surface.
Notes
Nutrition
Frequently asked questions
Is it safe to use raw egg white in a cocktail?
For most healthy adults, the risk from a single raw egg white is very low. If you’re pregnant, immunocompromised, or serving someone who is, use pasteurized egg whites from a carton instead — they behave nearly identically in the shaker.
Can I make this without a cocktail shaker?
Yes, but it’s harder to get good foam. Use a jar with a tight-fitting lid — a mason jar works — and shake as vigorously as you can. The foam won’t be quite as thick, but the drink will still taste right.
What if I don’t have a coupe glass?
Any stemmed glass or even a rocks glass will work. The coupe just keeps the foam intact longer because the wide, shallow bowl doesn’t disturb it as much when you pour.
Can I use frozen raspberries to make the syrup?
Frozen raspberries work just as well as fresh for the syrup — sometimes better, since they’re picked at peak ripeness. Thaw them first so they break down faster when you simmer them.
