CLOVER CLUB COCKTAIL

Name: CLOVER CLUB COCKTAIL
Ingredients: 1 cup Ice (crushed or cubes) (Originally 'Fine Ice'. Quantity estimated for filling a shaker half full.); 0.5 ounce Raspberry syrup (Originally '1/2 pony'. Converted to modern measurement (1 pony = 1 oz).); 0.75 ounce Dry Gin (Originally '1/2 jigger'. Converted to modern measurement (1 jigger = 1.5 oz).); 0.75 ounce French Vermouth (Dry Vermouth) (Originally '1/2 jigger French Vermouth'. French vermouth is historically dry vermouth.); 1 large egg white Egg white (Use pasteurized egg white if concerned about raw egg safety.)

This distinct 1917 variation of the Clover Club cocktail replaces the traditional lemon juice with dry French vermouth for a smoother, more aromatic profile. The blend of botanical gin, sweet raspberry syrup, and herbal vermouth is shaken with egg white to create a luxurious, velvety texture and a beautiful foam topping. Elegant and sophisticated, this pre-Prohibition recipe offers a unique glimpse into the refined tastes of the era.

Ingredients

1 cup Ice (crushed or cubes) (Originally 'Fine Ice'. Quantity estimated for filling a shaker half full.)
0.5 ounce Raspberry syrup (Originally '1/2 pony'. Converted to modern measurement (1 pony = 1 oz).)
0.75 ounce Dry Gin (Originally '1/2 jigger'. Converted to modern measurement (1 jigger = 1.5 oz).)
0.75 ounce French Vermouth (Dry Vermouth) (Originally '1/2 jigger French Vermouth'. French vermouth is historically dry vermouth.)
1 large egg white Egg white (Use pasteurized egg white if concerned about raw egg safety.)

Instructions

1Fill a large bar glass or cocktail shaker about half full with fine ice. Add the raspberry syrup, dry gin, French vermouth, and the white of one egg.
2Shake the mixture vigorously until well chilled and the egg white is emulsified and frothy. Strain into a chilled cocktail glass and serve immediately.