Clover Club

Ingredients

• 4 ounces raspberries
• 0.5 cup granulated sugar
• 0.5 cup water
• 2 ounces gin
• 0.75 ounces lemon – juiced
• 0.25 ounces dry vermouth
• 0.5 ounces raspberry syrup
• 1 large egg white
• 1.5 cups ice – for shaking
• lemon peel – twist (for garnish)

Instructions

1. Make raspberry syrup: Combine raspberries, granulated sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring and mashing, until the berries slump and the liquid is deeply red, 3–5 minutes. Strain through a fine-mesh sieve without pressing too hard; cool to room temperature, 15–20 minutes.
2. Chill a coupe glass in the freezer while you prepare the drink.
3. In a cocktail shaker, add gin, the lemon (juiced) to measure 0.75 oz, dry vermouth, 0.5 oz raspberry syrup, and the egg white. Seal and dry shake (no ice) vigorously until foamy, 10–15 seconds.
4. Add the ice and shake again until the shaker is very cold and the foam is thick, 12–15 seconds.
5. Double strain into the chilled coupe, catching ice shards and pulp.
6. Express the lemon peel over the surface, twist, and place on the rim or drop it in. Serve immediately.