A cocktail being topped with a fruit leather garnish on a bar top
Photography, Kim Bellavance

Clover Club Berry Cocktail

Nox Vancouver created this unique berry cocktail for Valentine’s Day.

This creative cocktail from the now-closed Nox restaurant in Vancouver is the ultimate Valentine’s Day drink. A simple gin-vermouth cocktail is completely transformed with the help of frozen berries, which are used to create a unique berry “foam” and dried fruit “leather”.

Don’t worry if you don’t have a dehydrater: this fruit leather is made by cooking pressed berries in a low-temperature oven for 10 hours.

A closeup of a cocktail as a garnish is put on with tweezers.

Clover Club Cocktail

Nox Vancouver's recipe for a Clover Club cocktail, created specially for Valentine's Day.
Course cocktail, drink
Servings 1


  • cheesecloth
  • whipped cream dispenser


Berry Foam and Fruit Leather

  • 250 g frozen assorted berries
  • 7 oz water
  • ¾ cup sugar
  • 7 g soy lecithin


  • 1 oz gin
  • 0.5 oz dry vermouth
  • 0.5 oz lemon juice
  • 0.5 oz simple syrup see note
  • berry foam to garnish
  • fruit leather to garnish


Berry Foam

  • Place the berries and water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Strain the water from the berries with cheesecloth. Set berries and cheesecloth aside.
  • Return the berry water to the pot and bring to a boil, stirring in the sugar until it's dissolved. Turn off the heat and let cool, then stir in the soy lecithin.
  • Pour the mixture into the whipped cream dispenser and charge it. Leave to set in the fridge.

Fruit Leather

  • Line a baking tray with parchment paper and press the leftover berries into a thin, uniform layer.
  • Preheat your oven to the lowest setting and bake until dried, around 10 hours.


  • Chill Nick & Nora glass in the fridge, 20 to 30 minutes.
  • Add to a cocktail shaker gin, vermouth, lemon juice and simple syrup. Shake.
  • Using a strainer, pour the contents of the shaker into the chilled glass.
  • Gently layer the berry foam on top, using the whipped cream dispenser in a circular motion.
  • Cut the fruit leather into 1-2 inch pieces and use to garnish. Serve immediately.


Make a simple sugar syrup by bringing equal parts sugar and water to a boil in a saucepan. Cook for 2 minutes, until all the sugar has dissolved, then let cool completely. Store, covered, in the refrigerator for up to 1 month.
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