The Clover Club is a bootlegger cocktail from Philadelphia, early 1900s. Built on london dry gin, served in a coupe, around 22% ABV. Drunk in the Bellevue-Stratford Hotel by lawyers, journalists, and steel barons in the years before Prohibition. The all-male Clover Club met monthly at the Bellevue from the 1880s until World War I.
What goes in a Clover Club?
- ·2 oz gin
- ·3/4 oz fresh lemon juice
- ·1/2 oz raspberry syrup
- ·1 egg white
- ·Raspberries to garnish
How do you make a Clover Club?
- Add all ingredients to a shaker without ice. Dry-shake hard for 15 seconds to froth the egg white.
- Add ice. Shake again until very cold.
- Double-strain into a chilled coupe.
- Garnish with three raspberries.
What should you know before making a Clover Club?
- Dry-shake without ice first. This whips the egg white into a stable foam. Without the dry shake the foam falls.
- Real raspberry syrup, not grenadine. Make it from frozen raspberries muddled with simple syrup, strained.
- Pasteurized egg whites work fine for the squeamish. The texture is identical.
Where did the Clover Club come from?
Drunk in the Bellevue-Stratford Hotel by lawyers, journalists, and steel barons in the years before Prohibition. The all-male Clover Club met monthly at the Bellevue from the 1880s until World War I. The drink survived because it refused to look like a cocktail; it looks like a dessert. By the 1940s it was forgotten as a 'feminine drink.' Julie Reiner revived it in New York in 2008 at her Brooklyn bar of the same name.
According to named for the Philadelphia men's club of the same name; printed in Albert Stevens Crockett, Old Waldorf Bar Days (1931).
What cocktails are similar to a Clover Club?
Common questions.
What is in a Clover Club cocktail?
Two ounces of gin, three-quarters of an ounce of fresh lemon juice, half an ounce of raspberry syrup, and one egg white. Dry-shaken then shaken again with ice, double-strained into a coupe.
Is the Clover Club safe with raw egg white?
Yes, when made with pasteurized egg whites or fresh shells from a clean source. The acid in the lemon juice also denatures most surface bacteria.
Why dry-shake before adding ice?
Dry shaking (without ice) emulsifies the egg white into a thick stable foam. Adding ice on the second shake chills the drink without breaking the foam.
What raspberry syrup should I use?
Make your own from fresh or frozen raspberries muddled with simple syrup and strained. Bottled grenadine or commercial raspberry syrup is too sweet and too thin.