Royal Clover Club

by Peter Povlsen


  • 60 ml Whitley Neil Raspberry Gin
  • 20 ml raspberry syrup
  • 20 ml Fresh organic lemon juice
  • Good dash of Bob's Liquorice Bitters
  • Egg white organic
  • Fresh garden raspberries


Muddle raspberries in a shaker (I used 7) then add all of the other ingredients and give it a hard shake. Add ice and shake until chilled then double strain into a chilled glass. Garnish with raspberries on a cocktail pick and freeze dried raspberries.

Photo & cocktail recipe credit:

More cocktails using Bob’s Liquorice Bitters