Clover Club

Name: Clover Club
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 fresh raspberries; 1 sprig fresh thyme; 1 1/2 ounces gin; 1 pasteurized egg white; 3/4 fluid ounce simple syrup; 3/4 fluid ounce lemon juice; ice cubes; ground cinnamon (optional); lemon zest curl (optional); fresh thyme (optional)

Eats Now Editorial Team · 42 kcal · General

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Clover Club – a delicious recipe with fresh raspberries, thyme, gin, egg, simple syrup, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

5 fresh raspberries
1 sprig fresh thyme
1 1/2 ounces gin
1 pasteurized egg white
3/4 fluid ounce simple syrup
3/4 fluid ounce lemon juice
ice cubes
ground cinnamon (optional)
lemon zest curl (optional)
fresh thyme (optional)

1
In a cocktail shaker, muddle raspberries and thyme. Add gin, egg white, simple syrup, and lemon juice. Shake until mixture no longer sounds sloshy and you feel a lot of pressure. Add ice to fill shaker half-full. Shake again until very cold. Strain into a coupe or cocktail glass. Dust top with cinnamon, or garnish with lemon zest curl or additional thyme.

kcal

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Fat

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 fresh raspberries, 1 sprig fresh thyme, 1 1/2 ounces gin, 1 pasteurized egg white, and more.

Yes, Clover Club falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
42 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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