Clover Club (Alcohol-Free)

Ingredients

For the raspberry syrup with coconut water:

• 200g of frozen raspberries
• 120g of white sugar
• 150 ml of coconut water

For the cocktail:

• 50 ml of JNPR N°1
• 20 ml of yellow lemon juice
• 20 ml of raspberry syrup with coconut water
• 5 ml of rose water
• 20 ml of egg white (or aquafaba)

Preparation steps

For the raspberry syrup with coconut water:

1. Put the frozen raspberries, sugar and coconut water in a saucepan.
2. Heat until it just begins to boil, gently crushing the raspberries.
3. Turn off the heat and let it steep for 30 minutes.
4. Filter using a fine sieve, then let cool.
5. Bottle and store in a cool place.

For the cocktail:

1. In a shaker, pour only the egg white and shake vigorously without ice cubes (dry shake) to create a first emulsion.
2. Next add JNPR N°1, lemon juice, raspberry syrup with coconut water and rose water.
3. Add ice cubes, shake vigorously again, then strain into a chilled coupe glass.
4. Gently place a frozen raspberry on top of the mousse to decorate.