The Clover Club is one of those pre-Prohibition classics with any number of recipes; some call for grenadine, instead of raspberry syrup, say.
But the version that Cristiano Beretta whipped up for us at The Barber Shop is one that works well for us.
It’s a drink that rides the line between dry and sweet, and using a punchy gin — like the one we have here — only adds to the complexity of the drink.
Clover Club
- 45 ml Silvio Carta Pigskin Pink Gin
- 15 ml dry vermouth
- 15 ml lemon juice
- 15 ml raspberry syrup
- Dash of egg whites
- Shake all ingredients without ice, then shake with ice, and strain into a chilled coupe.
- Garnish with raspberries.