I’ve been working on an egg project, so it’s only fitting that I added an egg cocktail to my repertoire. I’ve never made a proper Clover Club with the egg white foam on top before and it was time I tried! I can’t believe I waited so long!
The Clover Club
0.5oz lemon juice
0.5oz raspberry syrup
1 egg white (or 3T of egg whites from a carton)
fresh raspberries for garnish
First, make your raspberry syrup. In a pot, add one cup of sugar and a half cup of water. Heat until sugar is fully dissolved. Reduce heat and add a half cup (or more for a stronger raspberry flavor) of fresh raspberries. Smash your raspberries as they heat up. Remove from heat and let your mixture stand for a few minutes before straining out the seeds with a fine mesh strainer. Chill before using.
To make the cocktail, add your ingredients to an empty cocktail shaker and dry shake (without ice) for about 20 seconds to fluff up the egg whites. Then, pause to add ice. Shake until fully chilled (>15 seconds) and strain into a cocktail glass. Garnish with three fresh raspberries. Enjoy while painstakingly covering hallowed out eggs with Japanese papers.