Clover Club

Gin, raspberry syrup and lemon create a pink sour with a light egg-white foam. This adaptation specifies pasteurized egg white and a measurable amount rather than the few drops in the IBA entry.

Active preparation: 4 minutes

Ingredients

• 45 ml London dry gin
• 15 ml Raspberry syrup, non-alcoholic
• 15 ml Fresh lemon juice
• 15 ml Pasteurized egg white
• 2 piece Fresh raspberry, for garnish

Instructions

1. Chill a coupe glass and measure the ingredients.
2. Add the non-carbonated liquid ingredients to a shaker.
3. Fill the shaker with ice, seal, and shake briskly for about 10–12 seconds.
4. Strain into the chilled coupe glass.
5. Finish with two fresh raspberries and serve promptly.