Caorunn’s twist on the well-loved classic gin cocktail, the Clover Club.
The fresh raspberries bring a sharpness, matching the carefully crafted tartness of raspberry and rowanberry in Caorunn Scottish Raspberry Gin. While the dry vermouth helps create a delicate and floral flavour profile.
Ingredients
- 50ml Caorunn Scottish Raspberry
- 3 x fresh raspberries
- 15ml dry vermouth
- 10ml lemon juice
- 15ml sugar syrup
- 15ml egg white (vegan alternative: chickpea brine)
Glass
Coupette
Method
- Muddle raspberries and sugar syrup in a shaker.
- Add the remaining ingredients with ice and shake until chilled, before double straining into a glass.
- Garnish with a skewered raspberry
