gin, lemon juice, raspberry syrup and egg white
A visually striking cocktail, presumably from the Club at the Philadelphia Bellevue-Stratford Hotel. The Clover Club cocktail was enormously popular from 1901–1920, and revived in 2007 by Julie Reiner.
The idea of integrating a little dry vermouth comes from Paul Lowe’s 1903 recipe (above)—although he forgot to list the lemon juice—and it is this approach that is popular, today.
Shake with ice:
- 1-1/2 oz dry gin
- 1/2 oz dry vermouth
- 1/2 oz lemon juice
- 1/2 oz raspberry syrup
- 1 egg white
Strain into a cocktail glass.
To make the original drink, omit the dry vermouth, and increase the gin to 2 oz.
Oxford Companion to Spirits and Cocktails, p. 159; barware icons courtesy of Haus Alpenz