The origins of this sour seem to be attributed to the Bellevue-Stratford Hotel. Albert Stevens Crockett wrote about it in Old Waldorf Bar Days, published in 1931, though some cocktail experts have dated it to 1909. My friend Gaz Regan says that the original recipe called for raspberry syrup, which seems to have been gradually phased out in favor of grenadine. I agree with him that the drink is far better with raspberry syrup—certainly that’s the way the bar in Brooklyn that has borrowed the drink’s name serves it today. Alternatively you could muddle some fresh raspberries and incorporate some simple syrup for balance.
- 60ml gin
- 25ml lemon juice
- 1/2 bar spoon raspberry syrup
- 1 fresh raw egg white
Combine the ingredients in a shaker filled with ice and shake long and hard to emulsify the egg white. Strain into a chilled coupe.
Note: replace the egg white with an egg yolk and the drink becomes a Clover Club Royal.