After berry picking last week, we were faced with the task of using up the massive pile of raspberries we brought home with us. There's nothing like a cocktail with fresh fruit in the summer, and for me one of the first things that came to mind was a Clover Club - a gin sour that incorporates raspberry syrup. Our version uses fresh raspberries as well. You can definitely make it a 4th of July cocktail by garnishing it with some blueberries!
Here's what you'll need:
2 oz gin
3/4 oz lemon juice
1 tsp raspberry syrup
1 fresh, raw egg white
3-4 raspberries for muddling
raspberries and blueberries for garnish, optional
[To make the raspberry syrup, combine 2 cups of sugar, 1 cup of water, and 1 cup of raspberries in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Reduce to a simmer for about 15 minutes, then pour through a fine mesh strainer. Let cool.]
Step 1: Muddle the raspberries in the bottom of a shaker
Step 2: Add all remaining ingredients except the garnish
Step 3: Shake vigorously to emulsify the egg white
Step 4: Strain into a pretty cocktail glass; don't worry if some raspberry bits come through!
Step 5: Stick a raspberry or two on the rim of the glass and/or let a few blueberries plop right in
Step 6: Enjoy!