Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 22.5 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "22.5 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | gin — {"raw_name": "Gin", "raw_measure": "45 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | dry vermouth — {"raw_name": "Dry vermouth", "raw_measure": "15 ml Dry vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "10 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 1.5 barspoon | Raspberry jam — {"raw_name": "Raspberry jam", "raw_measure": "1 1⁄2 barspoon Raspberry jam", "parse_status": "parsed", "mapping_status": "unresolved"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist and skewered raspberry.
- Add other ingredients, SHAKE with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and discard.
- Garnish with skewered raspberry.
Garnish: Prepare garnish of lemon zest twist and skewered raspberry. Garnish with skewered raspberry.
Ice: ice
{"date_published": "2017-06-09 07:32:42", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2809/clover-club-house-made", "image_url": "https://cdn.diffordsguide.com/cocktail/RJe1EO/square/0/512x512.webp?v=1737701588"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.