Clover Club

Steps

1. 1

   Pour 50ml gin, 22ml lemon juice, 22ml raspberry syrup, and 20ml egg white into your shaker. The egg white needs to be at room temp so it foams up properly.

   

   !Using a cold egg white straight from the fridge results in weak foam.

2. 2

   Put the top on the shaker and shake hard for about 10 seconds without any ice. This whips the egg white into a thick foam, and you'll feel the shaker get lighter as the liquid aerates.

   ~10s

   

   !Skipping the dry shake leaves you with thin, watery foam on top.

3. 3

   Take the lid off, add a generous handful of ice to the shaker, seal it again, and shake hard for another 10 to 12 seconds. You want the outside of the shaker to be frosty and very cold to the touch.

   ~12s

   

   !Shaking too softly won't chill and dilute the drink enough.

4. 4

   Double strain the drink into your chilled coupe glass by pouring through a Hawthorne strainer and a fine mesh strainer. This catches any ice chips or raspberry seeds and leaves you with a smooth, silky top.

   

   !Skipping the fine strainer lets ice shards fall into the glass and ruin the texture.

5. 5

   Skewer three fresh raspberries on a cocktail pick and lay it across the rim of the glass. Serve it right away before the foam starts to settle.

   

   !Dropping the berries directly into the drink breaks the foam and makes a mess.