Drink · 7 min · Amounts not specified
Clover Club
Raspberry sour. Egg white only if you choose it — never assumed.
The sheet · 1 coupe · 7 min
mediumWhy tonight. Raspberry sour. Egg white only if you choose it — never assumed.
What it needs
Nothing confirmed on your shelf yet — this list is the whole ask.
- gin
- lemon
- berries
- simple syrup
Good if you have them, fine if you do not: eggs.
Method
- 2 oz gin, ¾ oz lemon, ¾ oz raspberry syrup, one egg white.
- Dry shake to build the foam, then hard with ice, then double-strain up.
- Raspberry syrup, not liqueur, and definitely not grenadine — the fruit should read tart.
- It is pink and it is a serious drink, and the number of people who assume otherwise is most of the fun of serving it.
Technique coach
What the method is trying to make happen
Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.
An educational pour, not a reprint of a licensed spec. No allergen or alcohol-safety claim.
Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.
The technique underneath this
- VinaigretteDispersing fat into acid so it stays dispersed for as long as dinner takes, which is all it has to do.separates immediately · greasy · too sharp · dull
- Building a sourSpirit, citrus and sugar in a fixed geometry, then adjusted for how strong the particular bottle in front of you is.thin and sharp · cloying · spirit disappears · no foam
Going wrong while you cook it? Say what it is doing and the triage will tell you what is happening, the smallest move, and the instinct to resist.
Watch the technique behind this one
Third-party video. Opens in a new tab — nothing is embedded and nothing is fetched from a video platform until you click.
Reviewed video matched to this method, not to the cuisine. Opens in a new tab.
- Cocktail structureHow to make a great Whiskey Sour - MasterclassBehind the BarA whiskey sour with egg white, including the dry shake that the foam depends on.Link checked 2026-09-08
- Syrups and citrusHow to make Cocktail Syrups: Simple, Ginger, Honey and Raspberry Vol. 1The Educated BarflySimple, ginger, honey and raspberry syrups in one sitting. The bar prep nobody films.Link checked 2026-09-08
- Eggs and custardEggs Part 2 | Basics with BabishBinging with BabishOmelets and poaching, with the failure modes shown rather than described.Link checked 2026-09-08
Why each of these is on the list
What the ingredients are actually doing
- gin
- Botanicals over a neutral base, and every bottle draws its own map — juniper-forward gin makes a bracing drink, a softer modern one makes a floral one.
- lemon
- Acid you add at the end, not the start.
- berries
- Acid and sweetness with almost no body, so they want fat or starch beside them.
- simple syrup
- Sugar already dissolved, which is the only form of sugar that works in a cold drink.
Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.
Cooks from the same box
If you bought for this, you can already make these
Shares gin, lemon, simple syrup
Bramble
Gin sour, berries poured over crushed ice. Don't turn it into jam.
Shares gin, lemon, simple syrup
Tom Collins
A gin sour stretched tall with soda. Build it in the glass and add the soda last so it keeps its lift.
Shares gin, lemon, simple syrup
French 75
Gin, lemon and sugar lengthened with sparkling wine. It drinks like champagne and hits like a Tom Collins.
Shares gin, lemon, simple syrup
Gin fizz
A gin sour shaken hard and lengthened with soda. Shake it before the soda, pour it into a chilled glass, and drink it fast.
Next
Cook it, then tell the shelf what you used.
The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.