This much-loved Prohibition-era tipple has a velvety finish thanks to the egg white.

Clover club cocktail

Name: Clover club cocktail
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 50 ml Oxford Rye Dry Gin; 10 ml dry vermouth; 6 raspberries, plus a few to serve; 20 ml lemon juice; 20 ml sugar syrup; 1 British Blacktail Free Range Large Egg white

This much-loved Prohibition-era tipple has a velvety finish thanks to the egg white.

0 out of 5 stars(0) Rate this recipe

Serves1
CourseDrink
Prepare5 mins
Cook-
Total time5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

50ml Oxford Rye Dry Gin
10ml dry vermouth
6 raspberries, plus a few to serve
20ml lemon juice
20ml sugar syrup
1 British Blacktail Free Range Large Egg white

Method

Combine all the ingredients in a cocktail shaker with a handful of ice. Shake hard. Fine-strain (strain using a fine sieve) into a coupe or martini glass and top with a raspberry – or thread 3 berries onto a skewer and rest on the glass.

Cook’s tip

SUGAR SYRUP

Bring 250ml water and 100g caster sugar to the boil. Turn off the heat and leave to cool. Store in a sterilised container in the fridge and use within 2 weeks.