Entertaining

Seedlip Clover Club

January  5, 2022
0 Stars
Photo by MJ Kroeger. PROP STYLIST: Brooke Deonarine. FOOD STYLIST: Lauren LaPenna.
Test Kitchen Notes

Created in the late 1800s to be the signature drink of a group of wealthy gentlemen who frequented Philadelphia’s Bellevue-Stratford Hotel, the Clover Club clearly has staying power. The original was made with gin, lemon juice, raspberry (or grenadine) syrup, and egg white—this rosy cocktail has inspired countless spin-offs, including a bar in Brooklyn of the same name. Our booze-free version swaps in Seedlip’s deliciously fresh Garden 108, a non-alcoholic spirit that gets its flavor from peas, rosemary, thyme, and spearmint. Homemade raspberry syrup and lemon juice add brightness to this non-alcoholic cocktail, while the frothy egg white gives it a velvety body. Serve in a chilled coupe or martini glass to enjoy an old-time sipper with a new-school twist.

This recipe is shared in partnership with Seedlip. —The Editors

  • Prep time 20 minutes
  • Cook time 5 minutes
  • makes 1 drink
Ingredients
  • For the drink:
  • 1 ½ ounces Seedlip Garden 108
  • 1 ounce freshly squeezed lemon juice
  • 1 ounce raspberry syrup
  • 1 egg white
  • Fresh whole raspberries, for garnish
  • For the raspberry syrup:
  • 1 ¼ cups frozen raspberries
  • 1 cup water
  • ¾ cups granulated sugar
In This Recipe
Directions
  1. For the drink:
  2. Combine the Seedlip Garden 108, lemon juice, raspberry syrup, and egg white in a cocktail shaker with no ice. Dry shake for about 10 to 15 seconds to combine.
  3. Open the cocktail shaker, fill the shaker about halfway with ice, and shake again for about 10 seconds.
  4. Fine-strain the cocktail into a chilled coupe or martini glass. Top the drink with any excess foam from your strainer. Garnish with a whole raspberry and serve immediately.
  1. For the raspberry syrup:
  2. Combine the ingredients in a saucepan set over medium and bring to a simmer.
  3. Simmer for 10 minutes, then press through a fine-mesh strainer or chinois and let cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.

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