Clover Club
Raspberry, lemon and gin create a berry sour; egg white, when properly specified, contributes foam rather than fruit flavor.
IBA published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Gin | 45 | 1.52 | 45 ml Gin |
| Raspberry Syrup | 15 | 0.51 | 15 ml Raspberry Syrup |
| Fresh Lemon Juice | 15 | 0.51 | 15 ml Fresh Lemon Juice |
| Few Drops of Egg White | — | — | Few Drops of Egg White |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Shake the measured ingredients with ice and strain into a chilled glass.
Glass: Cocktail glass. Ice: None in serving glass. Garnish: Fresh raspberries.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: high. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
- Use pasteurized egg ingredients and follow the approved cold-holding and allergen procedure; alcohol is not a sanitizing step.
Finish aeration and texture to order; do not infer a safe storage period from the alcohol content. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Ingredient checks: Egg: present; use pasteurized ingredients under the bar’s approved procedure. These checks are not a complete allergen declaration for every brand or garnish.
Spirit & ingredient choices
Recipe notes & variations
The source gives only “few drops” of egg white; that is not a calibrated foam specification. Establish a measured pasteurized-egg house variant before menu use.
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.