Clover Club Recipe
House raspberry-and-lychee liqueur, Beefeater Dry Gin and a dash of lemon oil.
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Frequently paired with
The best thing to pair and share with CLOVER CLUB
Ingredients
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Cocktail
Garnish / Finish
Method
Prep
Chill glass
Place a coupe or chilled cocktail glass in the freezer or fill with ice water while preparing the cocktail to ensure the drink is served cold.
Make lemon oil
Using the lemon peel: firmly twist the peel over a small bowl or over the finished drink to express the oils. If you prefer concentrated lemon oil, lightly grate the zest into a small bowl and gently press with a spoon to release oils; set aside.
Mixing
Dry shake
In a cocktail shaker, combine 2 oz Beefeater Dry Gin, 0.75 oz house raspberry-and-lychee liqueur, 0.75 oz fresh lemon juice, 0.25 oz simple syrup, and 1 egg white. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create a rich foam.
Wet shake
Open the shaker, add ice (about 1 cup or enough to fill the shaker halfway), then shake hard for 12–15 seconds until the shaker feels very cold and the mixture is well chilled.
Strain
Discard the ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove ice chips and ensure a silky texture.
Finish & Garnish
Garnish
Place two fresh raspberries gently on top of the foam. Optionally add 1 dash of aromatic bitters on the foam and use a toothpick to create a small design if desired.
Serve
Serve immediately while cold. Recommend informing guests the drink contains raw egg white.