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Prep time
20 minutes
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Cook time
5 minutes
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makes
1 drink
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
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Ingredients
- For the drink:
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1 ½ ounces
Seedlip Garden 108
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1 ounce
freshly squeezed lemon juice
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1 ounce
raspberry syrup
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1
egg white
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Fresh whole raspberries, for garnish
- For the raspberry syrup:
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1 ¼ cups
frozen raspberries
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1 cup
water
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¾ cups
granulated sugar
Directions
- For the drink:
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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.
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Open the cocktail shaker, fill the shaker about halfway with ice, and shake again for about 10 seconds.
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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.
- For the raspberry syrup:
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Combine the ingredients in a saucepan set over medium and bring to a simmer.
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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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