Clover Club

From David Lebovitz

shakencoupe

classic

Ingredients

1.5 ozgin
0.5 ozdry vermouth
0.5 ozlemon juice
0.5 ozraspberry syrup (see note)
0.5 ozegg white

Garnish: raspberry

Preparation

1.
Add all ingredients to a cocktail shaker filled two-thirds with ice. Cover and shake vigorously for 25 seconds.
2.
Strain the mixture into a glass or small bowl, dump out the ice, and return the mixture to the shaker.
3.
Cover and shake for 15 to 20 seconds.
4.
Pour into a chilled coupe glass. Garnish with a skewered raspberry or two.

Notes

To make the raspberry syrup, toss 1/4 cup (40g, 1.5 ounces) of fresh raspberry in a small bowl with 1/2 cup (100g) sugar. Pour 1/4 cup (60ml) of warm (not hot) water over them and let sit for 30 minutes, stirring and mashing them together with a fork or spoon a few times. Press the mixture through a fine strainer and chill until needed. The syrup will keep for up to a week in the refrigerator or it can be frozen.