1 1⁄2 oz Gin
3⁄4 oz Dry vermouth
3⁄4 oz Lemon juice
1⁄4 oz Raspberry syrup
1⁄2 Egg white

Dry shake, add ice, shake hard to incorporate egg whites. Strain into cocktail glass. A few raspberries on a pick as garnish is nice when in season.


The original recipe posted was 5 raspberries muddled into 1.75 oz. dry gin, 1/2 oz ea. lemon juice and simple and an egg white.


Originally, this was 1:1:1:1 with 1/2 an egg white.

Cocktail summary
Created by
Paul Lowe, "Drinks, How to Mix and Serve"
Is an
altered recipe
Not yet rated
4 stars
(30 ratings)
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From other users
  • Prefer raspberry version over grenadine. Enjoyed version from The Bar Book, Morgenthaler, using Prosyro raspberry syrup: 1 1/2 gin, 3/4 lemon, 3/4 raspberry syrup, 1/2 oz egg white. Heavy on the raspberry, but works with the tartness and egg white.
  • Beautiful. Classic.
  • Don't forget 0.5 oz simple syrup for 5 fresh raspberries
  • Amazing with 2 oz Tanqueray, 3/4 oz lemon juice, 1/2 ounce 2:1 simple syrup, 5 raspberries, and 1 egg white. Used milk frother to "dry shake" and garnished with lemon peel.
  • Made with rhubarb syrup (scant 1/2 oz.). And a full egg white which really was too much.
  • 3/8 oz raspberry syrup; Substitute 3/4 oz grenadine, omit vermouth for Joy's version — ★★★★★
  • Haven't tried the raspberry version. I've used 1.5 oz gin, 0.5 oz homemade grenadine, 0.75 oz lemon, and egg white.
Similar cocktails

Various different versions of this recipe use grenadine or raspberry syrup in place of the raspberries, and/or dry vermouth. For example, see Julie Reiner's spec from Clover Club in NY - 1.5 Gin, 1/2 dry vermouth, 1/2oz raspberry syrup, 1/2oz lemon juice.

the PDT recipe: 2oz Plymouth Gin, 3/4oz lemon juice, 1/2oz simple syrup, 1 bsp Bonne Mamman raspberry preserves, and 1 egg white. Dry shake, shake w/ ice, and strain into a chilled egg coupe

I honestly have never made the version with dry vermouth before, but from the ratios that Cold Glass gives, it sounds fantastic. No objections from me.

I made this both ways tonight, and it definitely needs the dry vermouth. I also like the 6:3:3:1 ratio. Interestingly, the raspberry + lemon makes pink grapefruit in the same way the Jasmine does with Campari + lemon.



A nice Clover Club can be made by muddling 5 or 6 fresh raspberries in 1/2 oz (homemade) grenadine (J. Morgenthaler's recipe with a little extra orange flower water). I use half and half Dolin Blanc and Dry. Strain well and garnish with 4 raspberries on a bamboo pick. I've made them with Hayman's Old Tom, Boodles, and Plymouth Navy Strength gin - all are very good!

I have to say the now official recipe here on kindred I found poor.

I made this with Ford's Gin, Dolin Dry Vermouth and a high quality raspberry syrup made by Blossoms UK.

It was incredibly badly balanced; a smoothed out martini, dull, flat and dry. I will try again with the NY Clover Club recipe ratios. I may recommend a curator properly reviews this recipe vs the alternatives.

Hmm... with 3/4 lemon, this shouldn't be flat or smoothed out anything. The earliest recipe I can find is William Boothby's "The World's Drinks and How to Mix Them" in 1908, which is 2 barspoons of grenadine or raspberry syrup, "enough lemon juice to overcome the sweetness of the syrup", half an egg white, and a jigger of Plymouth gin. Julie Reiner of Clover Club fame (and Dave Wondrich evidently) like 1.5 Plymouth, .5 Dolin Dry, .5 lemon, .5 cold processed raspberry syrup, and 1/4 oz egg white. At the turn of the century, Plymouth (or "Coates Plymouth" as it was called) was the fancy dry gin. Dave Wondrich says dry vermouth was in some of the earliest recipe he found, and who am I to argue with Dave Wondrich? At the end of the day the balance of this drink depends on your raspberry syrup and your lemon juice.  Thanks,  Zachary 

sgls commented on 7/27/2020:

In The Essential Cocktail I found 1 1/2 oz gin, 3/4 oz simple syrup, 3/4 oz lemon juice, 1/2 tsp grenadine and 1 small egg white. Works for me.