Clover Club

Not enough dry shake. Shake everything without ice for a full fifteen seconds first so the protein has time to unfold, then add ice and shake again to chill. Starting with ice in the tin chills the egg white before it can build any structure.

Muddle six frozen raspberries with a barspoon of sugar in the tin and shake with everything else, then strain twice. It beats most bottles anyway. Grenadine is the usual substitute and it genuinely changes the drink — pomegranate is darker and more tannic where raspberry is bright and jammy.

Aquafaba, the liquid from a can of chickpeas, foams almost identically at roughly 20 ml per drink and tastes of nothing once the gin and raspberry are in. You lose a little weight in the mouth, but the head holds just as long.

Close relatives, not twins. A Pink Lady takes its color and sweetness from grenadine and often carries a splash of applejack, which gives it an orchard note underneath. Pour grenadine in place of the raspberry here and you're most of the way there.

The foam is the surface, and anything with weight sinks through it and leaves a hole. If you want something on top, float three drops of raspberry syrup or a couple of dashes of bitters and drag a toothpick through them.

A classic Clover Club calls for 45 ml (1.5 oz) Gin, 15 ml (0.5 oz) Fresh lemon juice, 15 ml (0.5 oz) Raspberry syrup, 1 egg white Egg white. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Clover Club is roughly 24% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.