The Clover Club (Egg White): A Complete History & Classic Recipe

A silver shaker glints under the warm glow of a mahogany bar. Raspberries are pressed into a vivid crimson purée. Gin trickles in, followed by vermouth, lemon, and a snowy stream of egg white. The bartender shakes once without ice—hard—then again with ice, listening for the signature snap of the tin. When the drink is poured, it emerges as a pale-pink cloud crowned with a velvety foam. Elegant. Historic. Sublime.

This is the Clover Club, one of America’s earliest and most refined gin sours. A cocktail that dates to the Gilded Age, flourished in the Progressive Era, fell victim to mid-century stereotypes, and now thrives as a modern classic. Its signature frothy texture—achieved with egg white—is essential to its identity.

Let’s explore its origins, rise, fall, rebirth, the cultural forces that shaped it, and how to make the definitive version today.

I. Origins

The Clover Club cocktail originated in Philadelphia in the late 19th century. It takes its name from an exclusive gentlemen’s dining club—The Clover Club of Philadelphia—whose membership included lawyers, judges, captains of industry, and journalists.

The Club and Its Cocktail

Founded around 1882, the Clover Club held meetings at the Bellevue-Stratford Hotel. These gatherings became known for lavish multi-course meals accompanied by refined cocktails. The house drink—raspberry-forward, silky, citrus-balanced—reflected the club’s cultured sensibilities.

Early recipes featured:

• gin

• lemon juice

• raspberry syrup

• egg white (sometimes omitted in earliest versions)

• occasionally vermouth

Egg white quickly became a defining ingredient, creating a luscious foam that elevated the cocktail into something closer to a dessert soufflé than a simple sour.

A Symbol of Pre-Prohibition Refinement

By the 1910s, the Clover Club appeared in numerous cocktail books and newspapers, representing American mixology at its most polished. It was a favorite of cosmopolitan travelers, early women drinkers in hotels and tearooms, and sophisticated urbanites.

II. Historical Evolution

Late 1800s–1910s: The Golden Age

The Clover Club thrived as a drink of:

• elegance

• high society

• artisanal craft

• fresh fruit syrups

Raspberry syrups were common in soda fountains, so bartenders embraced them for cocktails.

Prohibition (1920–1933): Ingredients vanish

With quality gin scarce, fresh citrus expensive, and egg whites unreliable, the Clover Club suffered. Many speakeasy versions dropped egg white entirely—or used artificial red dyes instead of raspberry.

1930s–1950s: Gendered Mischaracterization

As cocktail culture leaned toward spirit-forward, brown-spirit drinks marketed to men, the Clover Club was increasingly labeled:

• feminine

• “pink and fluffy”

• frivolous

• dainty

This marketing stereotype did tremendous damage to its reputation, despite its complexity and history.

1960s–1990s: Nearly Extinct

Artificial syrups and dessert-drink culture further obscured the Clover Club. For decades, it appeared only in dusty recipe books.

2000s–Present: Craft Renaissance

The cocktail resurgence restored:

• real raspberry syrups

• fresh egg whites

• proper dry-shake technique

• gin-driven classics

• pre-Prohibition recipes

The Clover Club is now celebrated as a technical showpiece—a cocktail that demonstrates the perfect balance of fruit, citrus, botanicals, and texture.

III. Ingredients & Technique

The Clover Club is a gin sour enriched with fruit and egg white, making technique crucial.

Gin

Traditionally:

• London Dry gin for backbone and juniper brightnessModern variations sometimes use:

• Fruit-forward gins

• Old Tom gin for a rounder profile

London Dry remains standard.

Raspberry

Raspberry syrup must be:

• freshly made, OR

• high-quality artisanal syrup

Using fresh raspberries ensures vibrant acidity and fragrance.

Egg White

Egg white creates:

• silky mouthfeel

• glossy foam cap

• visual elegance

It is essential in the canonical recipe.

Lemon Juice

Fresh only. Its acidity tightens the sweetness of raspberry.

Optional Vermouth

Some early recipes include dry vermouth for botanical depth. The most accepted modern builds omit it for a brighter, cleaner raspberry-gin focus.

Technique: The Double Shake

The foam defines the drink. Use a two-stage shake:

1. Dry shake (no ice) → emulsifies egg white

2. Wet shake (with ice) → chills and aerates

Strain through a fine sieve for maximum smoothness.

IV. Cultural Significance

A Drink Reclaimed

The Clover Club reflects the evolution of cultural attitudes about:

• masculinity

• color

• sweetness

• gendered marketing

• cocktail sophistication

Modern bartenders have re-embraced it as:

• technical

• historic

• gender-neutral

• visually iconic

A Pre-Prohibition Time Capsule

The Clover Club gives contemporary drinkers a taste of:

• raspberry cordials

• luxurious textures

• gin-forward elegance

• artisanal craftsmanship

It stands alongside the Ramos Gin Fizz and Pisco Sour as a pinnacle egg-white sour.

A Symbol of Craft Technique

If a bartender can make a perfect Clover Club, they can make almost anything.

V. How to Make the Classic Version Today

Recipe — The Classic Clover Club (Egg White Version)

Ingredients

• 2 oz (60 ml) London Dry gin

• ¾ oz (22 ml) fresh lemon juice

• ½ oz (15 ml) raspberry syrup or 6 fresh raspberries muddled with ½ oz simple syrup

• ½ oz (15 ml) egg white (about half an egg white)

• Optional: ¼ oz dry vermouth (for historical variation)

Method

1. Add all ingredients to a shaker without ice.

2. Dry shake vigorously for 10–12 seconds.

3. Add ice and shake again until cold and frothy (10–12 seconds).

4. Double-strain into a chilled coupe.

5. Garnish with three fresh raspberries or a single raspberry on a pick.

Specs

• Glass: Coupe

• Ice: None (served up)

• Garnish: Fresh raspberries

• Style: Fruity, botanical, creamy, historic

Technique Notes

• The dry shake is essential for proper foam.

• Use real raspberry syrup—avoid artificial grenadine substitutes.

• Too much syrup makes the drink cloying; balance with lemon.

• A superfine mesh strainer yields the silkiest presentation.

• Aim for a stable ½-inch pink foam layer.

Variations & Lineage

• Clover Leaf: Add a mint leaf inside the shake → herbal lift

• Vermouth Clover: Add ¼ oz dry vermouth → more historic, more complex

• Gin Berry Sour: Swap raspberries for blackberry syrup

• White Clover: Use clarified raspberry syrup for a paler hue

Service & Pairing Tip

• Perfect with brunch, seafood, charcuterie, and desserts with almond or citrus notes.

• Avoid overly sweet foods—they dull the drink’s bright acidity.

VI. Modern Variations & Legacy

An Icon of Color and Craft

The Clover Club exemplifies the modern cocktail renaissance:

• classic roots

• elegant execution

• scientific technique

• fresh ingredients

• Instagram-worthy presentation

A Symbol of the Reborn Sour

Egg white sours vanished during the mid-century bottled-mix era. Their reappearance represents the return of craftsmanship and respect for classic structure.

Enduring Legacy

The Clover Club is:

• historic

• sophisticated

• perfectly balanced

• visually stunning

• technically demanding

It proves that “pink” has nothing to do with gender and everything to do with art.

The drink is a triumph of pre-Prohibition technique—and one of the most enduring gin cocktails ever created.