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Gin, lemon, raspberry, and egg white shaken to a rosy silk; a pre-Prohibition club drink that outlived its club.
Typical way it's made: 1.5 oz gin, 0.75 oz lemon juice, 0.75 oz raspberry syrup, 1 egg white
It carries the name of a Philadelphia dining club of lawyers and writers that met at the Bellevue-Stratford Hotel from the 1880s. The drink itself was pre-Prohibition polish: gin shaken with lemon, raspberry, and egg white into a rosy silk. Squeamishness about raw egg, and the color, sank it for decades.
Did you know
Julie Reiner named her Brooklyn bar Clover Club after the drink and led its modern revival; her spec sneaks in a little dry vermouth.