One sip of the Clover Club Cocktail and you are hooked. This sweet, tart, and a creamy cocktail of Empress 1908 Gin, lime juice, and homemade raspberry syrup layered with a foamy egg white, is not only beautiful but it’s delicious! It’s made it to our Thirty-Thursday list.
Ever since Quarantine started, my husband and I kicked-off our Thirsty-Thursday cocktail hour at home where we create different fun cocktails we so dearly miss from our favorite restaurants and bars. I recently tried a Gimlet, (which by the way, is another must-try cocktail) and got curious about different Gin cocktails. That’s when I discovered the Clover Cocktail on Pinterest. It looks so elegant, beautiful, and delicious. I just had to try it with Empress 1908. The last cocktail recipe that I shared, Lavender French 75 was such a hit, I knew the Clover Club would be a favorite as well.
For this cocktail recipe you will only need a few ingredients, like my favorite gin, Empress 1908 gin, lemons, dry vermouth, raspberry syrup or liqueur, egg white and fresh raspberries for garnish. However, this recipe was made a little different, instead of lemons, I used limes. Instead of raspberry liqueur, I made my own raspberry syrup. Relax, the syrup is super easy to make. Check out my recent Reels video on Instagram:
The reason I used limes is that I ran out of lemons, but trust, it was delicious. My husband kept asking me for another and another. It may be my new favorite gin cocktail. I say ‘maybe’ because I’m not done testing and trying new recipes. Let’s see what I try next Thirty-Thursday. I may surprise you with a new Gin drink. In the meantime, you have to try this recipe!
Clover Club Cocktail with Empress 1908 Gin
Ingredients
- Raspberry Syrup
- 1 cup raspberries fresh or frozen
- 2 cups sugar
- 1 cup water
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- For the Clover Club Cocktail
- 1 3/4 oz. Empress 1908 Gin
- 1/2 oz. lime juice fresh
- 1/2 oz. dry vermouth
- 3/4 oz. raspberry syrup
- 1/4 oz. egg white
- 1 raspberry optional
Instructions
- Combine the gin, vermouth, lemon juice, egg white, and raspberry syrup in a cocktail shaker and shake for about 10 seconds.
- Add ice and shake again for 10 – 15 seconds until the tin is cold.
- Strain into a coupe and garnish with a fresh raspberry if desired.
Notes
Instructions for the Raspberry Syrup –
Combine the raspberries and sugar in a bowl and stir to thoroughly combine.
Allow the raspberries and sugar to sit for about 20 minutes, stirring every so often.
Add the water to the raspberry mixture and stir to dissolve the sugar.
Strain through a mesh strainer, pressing on the raspberries to extract as much syrup as possible.
Transfer to a clean glass jar and refrigerate. The syrup should last about 10 days to 2 weeks. For longer storage, add a tablespoon or two of vodka to the mixture and store in the refrigerator.
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