Boil <quantity>500<unit>ml</unit></quantity> of water

Add <quantity>500<unit>g</unit></quantity> of sugar. Cook until dissolved

Transfer to container in an ice bath. Stir until chilled

Fill glass bottle. The simple syrup is ready

Add <quantity>1<unit>kg</unit></quantity> of white sugar to pot on medium heat

Cook and stir continuously until the sugar dissolves and turns golden. Be careful not to burn it

In a glass with cold water, drop a bit of caramel. If it hardens, the caramel is ready. Transfer immediately to another container out of heat

Crush <quantity>20</quantity> green cardamom pods in a mortar and pestle

Remove green cardamom husks

Grind the cardamom seeds to a coarse powder

In a pot with <quantity>500<unit>g</unit></quantity> of caramel on low heat, add coarse cardamom powder

Grate <quantity>4</quantity> tonka beans

Add <quantity>1<unit>tsp</unit></quantity> of flaky salt

Add <quantity>1<unit>tsp</unit></quantity> of five spice powder

Add <quantity>1½<unit>cups</unit></quantity> of frozen mixed berries

Add <quantity>100<unit>ml</unit></quantity> of water and stir

Cover and simmer on low heat for 20m until berries break down

Add <quantity>100<unit>ml</unit></quantity> of lemon juice

Zest <quantity>1</quantity> lemon and stir

Cool mixture down in a container over an ice bath

Store in a glass jar. The spiced berry jam is ready

Add <quantity>40<unit>ml</unit></quantity> of gin to cocktail shaker

Add <quantity>30<unit>ml</unit></quantity> of lemon juice

Add <quantity>2<unit>tbsp</unit></quantity> of spiced berry jam

Add <quantity>¾<unit>tsp</unit></quantity> of simple syrup

Add <quantity>½<unit>tsp</unit></quantity> of powdered egg white

Add <quantity>2<unit>cups</unit></quantity> of ice cubes

Shake vigorously until well-chilled

Strain. Discard ice

Shake again to froth

Strain into cocktail glass with <quantity>1</quantity> clear ice

Cut peel from <quantity>1</quantity> orange. Squeeze it to release oils and garnish the Clover Club

Enjoy!