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–+ servings

Clover Club cocktail

If you're skittish about using raw egg whites, you can substitute the liquid from chickpea cooking liquid, called aquafaba. In my side-by-side experiments, the foam isn't quite isn't as rich and stiff as the egg white, but it works just fine. To measure out the egg white, briskly stir an egg white in a small bowl for a few seconds to break it up, then measure it into the jigger.
The technique used for making this cocktail is called a reverse dry shake. With egg white-based cocktails, sometimes you do a dry shake where you shake all the ingredients together without ice to set the foam, then add ice and shake it again before straining the drink into a glass. The reverse dry shake is said to make a better foam and I tried it here and it works well.
In place of fresh raspberries, frozen unsweetened raspberries will work just as well and Julie also told me that you can replace the raspberry syrup in the recipe with 1/2 ounce of raspberry jam in a pinch. I've also seen recipes that call for grenadine in place of the raspberry syrup, but I'd stick with the raspberries.
Course Drinks
Servings 1 cocktail
  • 1 1/2 ounces gin
  • 1/2 ounce dry vermouth
  • 1/2 ounce freshly squeezed lemon juice
  • 1/2 ounce raspberry syrup, see Note below
  • 1/2 ounce egg white
  • Place the gin, vermouth, lemon juice, raspberry syrup and egg whites in a cocktail shaker and fill two-thirds full with ice. Cover and shake vigorously for 25 seconds.
  • Strain the mixture into a glass or small bowl, dump out the ice, and return the mixture to the shaker, cover and shake for 15 to 20 seconds.
  • Pour into a chilled coupe glass. Garnish with a skewered raspberry or two.

Notes

Note: To make the raspberry syrup, toss 1/4 cup (40g, 1.5 ounces) of fresh raspberry in a small bowl with 1/2 cup (100g) sugar. Pour 1/4 cup (60ml) of warm (not hot) water over them and let sit for 30 minutes, stirring and mashing them together with a fork or spoon a few times. Press the mixture through a fine strainer and chill until needed. 
The syrup will keep for up to a week in the refrigerator or it can be frozen.