The Clover Club is a cocktail that pre-dates Prohibition, one that derives its name from the popular men’s club in The Bellevue-Stratford hotel in Philadelphia.
The drink became so popular that it lends its name to the Clover Club in Brooklyn, a bar owned by Julie Reiner of the Pegu Club in Manhattan.
The cocktail consists of a mix of gin, lemon juice, raspberry syrup and egg white, “dry shaken” first to emulsify then shaken with ice. In this recipe, we’ve used aquafaba instead of egg white to give the cocktail a vegan spin. Aquafaba is chickpea brine, an alternative to egg white used as a cocktail modifier. You can learn all about aquafaba here.
The method is the same for either egg white or aquafaba, though we found the more viscous the latter, the more foam was produced. Aquafaba does not impart any discernible flavour to the drink so you can use it as a vegan alternative.
Some recipes for the Clover Club call for grenadine in place of raspberry syrup which gives it a slightly darker hue. You can learn how to make grenadine here.
Clover Club Cocktail Recipe
Ingredients
- 60 ml gin
- 20 ml fresh lemon juice
- 20 ml raspberry syrup (or home-made grenadine)
- 20 ml aquafaba (or egg white)
Glassware: coupette
Garnish: 3 raspberries on a skewer
Method
In a cocktail shaker, add gin, lemon juice, raspberry syrup (or grenadine) and aquafaba (or egg white), put the lid on and give it a dry shake. Half fill the cocktail shaker with ice cubes and shake well until very cold. Double strain in a chilled coupette glass and garnish with a 3 raspberries on a skewer.
Photo by Cocktails & Bars – © Copyright: All rights reserved. Cocktail shaker by barGEEK.
