The Clover Club is a pre-Prohibition classic built for 5-gallon keg service — gin, dry vermouth, raspberry, and fresh lemon, anchored by Top Hat Lemonade Concentrate for balanced sour volume. Pressurized on N₂ for an elegant, smooth pour that holds its pink color and fruit complexity from first glass to last.
Dry Vermouth adds aromatic complexity and a wine-like depth that most gin sour batches don't have — it's the difference between a standard gin lemonade and a proper Clover Club. The raspberry settles quickly, so reshake before every service period to maintain the pink color and even flavor throughout.
Batch Method
- Add 5 liters gin to a clean 5-gallon Cornelius keg.
- Add 2 × 750 ml dry vermouth.
- Add 4 qts Top Hat Lemonade Concentrate.
- Add 48 oz raspberry syrup.
- Add 32 oz fresh lemon juice.
- Add 6 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Pressurize with N₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice. Garnish with sliced lemon and fresh raspberries.
- Reshake before every service period to re-integrate raspberry syrup and maintain color.
Pro move: Raspberry syrup settles fast and will stratify in the keg within an hour of sitting. Don't just reshake twice daily — reshake before every service period and after any extended idle time. The visual is the sell on this one: even, pink, beautiful. Let the color work for you.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Connect gray/silver Cornelius "gas in" connector to GAS IN plug on keg lid.
- Set N₂ regulator to 12–15 psi.
- Pull up pressure release ring 3 times quickly to cycle gas through keg.
- Test flow. Reduce to 10–12 psi if pouring too fast.
- Reshake before every service period to keep raspberry integrated.