NO. 034 · A CLASSIC HOUSE SPEC
Clover Club
Pink silk and botanicals, with a cloud-like finish.
- The glass
- Coupe glass
- The method
- Shaken
- With ingredients ready
- 3 min · Intermediate
Our house measures and instructions. No tasting by The Drink Place has been recorded.
What this means
- Recipe basis
- Ingredient reference: International Bartenders Association. Our house measures may differ.
- Preparation
- House instructions reviewed on 2026-10-13 for measured ingredients, preparation order, ice, and finishing. An editorial check, not a tasting.
- House tasting
- Not recorded. A reference, editorial review, or AI photograph does not establish a taste test.
THE QUIET PREPARATION
Before the first pour.
with ingredients ready
Set out coupe glass for each drink. Keep the tools and prepared ingredients within reach.
- Jigger or graduated measure
- Cocktail shaker
- Cocktail strainer
- Fine-mesh sieve
- Citrus juicer
- Kitchen scale
PREPARE FIRST, OR USE THE SAME PREPARED INGREDIENT
Raspberry syrup5 min heating or steeping + cooling
Combine 100 g raspberries, 100 g sugar, and 100 g water in a small pan. Simmer gently for 5 minutes, stirring to dissolve the sugar. Cool, then strain through a fine sieve. Refrigerate in a clean sealed jar and use within 7 days.
These are preparation ratios. Make enough for the measured drink quantities; cooling time and final yield are not included in the mixing time.
- Squeeze the citrus and measure its juice before you start. Keep the listed garnish aside.
Raspberry syrup — Combine 100 g raspberries, 100 g sugar, and 100 g water in a small pan. Simmer gently for 5 minutes, stirring to dissolve the sugar. Cool, then strain through a fine sieve. Refrigerate in a clean sealed jar and use within 7 days.
A PROPER POUR BEGINS HERE
The ingredients.
- 50 ml
- 25 ml
- 20 ml
- 20 ml
- 1
Exact measures for one drink. Fresh ice is part of the method.
US fluid ounces convert the exact milliliter specification and round to three decimal places.
A LITTLE CEREMONY
The method.
Prepare your glass
Fill a clean coupe glass for each serving with ice and water to chill it while you mix. Empty it before pouring.
Measure into your shaker
Add the gin, lemon juice, raspberry syrup, and aquafaba (liquid from canned chickpeas) to the shaker. Shake without ice for 15 seconds to create foam.
Shake with confidence
Measure the still ingredients first. Add the recipe’s mixing ice, seal the shaker, and hold both parts firmly. Shake for the stated time. Keep bubbles and garnish outside the shaker.
Shake until properly cold
Use one serving of the measured ingredients per batch. Add 180 g cubed ice and seal the shaker. Shake firmly until the outside feels very cold. Repeat with fresh mixing ice for each serving.
Shake with confidence
Measure the still ingredients first. Add the recipe’s mixing ice, seal the shaker, and hold both parts firmly. Shake for the stated time. Keep bubbles and garnish outside the shaker.
Strain and finish
Use a cocktail strainer and a fine-mesh sieve to pour into the prepared coupe glass. Add the measured garnish and serve immediately.
Use two strainers
Hold the mixing ice back with the cocktail strainer. Pour through a fine-mesh sieve held above the serving glass; it catches small ice chips and fruit or herb fragments.
Technique reference ↗
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