Clover Club Recipe

Cocktail

1. 1

   Prepare glass

   Chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or filling it with ice water while you build the drink.

2. 2

   Dry shake

   In a cocktail shaker, combine 2 oz Beefeater Dry Gin, 0.75 oz house raspberry-and-lychee liqueur, 0.75 oz fresh lemon juice, 0.25 oz simple syrup, and 1 large egg white. Seal the shaker and shake vigorously without ice for 12–20 seconds to emulsify the egg white and create a silky foam.

3. 3

   Wet shake

   Add about 1 cup of ice to the shaker and shake hard for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled.

4. 4

   Strain

   Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh (conical) strainer to remove ice shards and ensure a smooth foam.

5. 5

   Express lemon oil

   Hold the lemon peel about 6 inches above the surface of the drink, skin side down. Give the peel a quick, firm squeeze to express the oils across the cocktail surface, then optionally rub the peel around the glass rim and discard or place it on the rim as a garnish.

6. 6

   Garnish and serve

   Optional: Float 1 fresh raspberry on top of the foam or spear it on a cocktail pick. Serve immediately.