Clover Club Cocktail
|IBA Official Cocktail|
|A Clover Club Cocktail made with Gin Lemon Juice and Grenadine.|
|Served||Straight up; without ice|
|Standard drinkware||Cocktail glass|
|IBA specified ingredients*||
|Preparation||Dry shake ingredients to emulsify, add ice, shake and served straight up.|
The Clover Club Cocktail is a cocktail consisting of Gin, Lemon Juice, Raspberry Syrup (or Grenadine), and an egg white. The egg white is not added for the purpose of giving the drink flavor, but rather acts as an emulsifier. Thus when the drink is shaken a characteristic foamy head is formed.
History and character
The Clover Club Cocktail is a drink that pre-dates Prohibition, and is named for the Philadelphia men's club of the same name, which met in the Bellevue-Stratford hotel.The clover club itself dates to 1896 as seen in The Clover club of Philadelphia - Page 172 by Mary R. Deacon in 1897. Recipes for the clover club appears as early as The ideal bartender - Page 27 by Thomas Bullock in 1917
"CLOVER CLUB COCKTAIL Fill large Bar glass full Fine Ice. 2 pony Raspberry Syrup. 2 jigger Dry Gin. 1 jigger French Vermouth. White of 1 Egg. Shake well; strain into Cocktail glass and serve."
Mrs. Norton's cook-book: selecting, cooking, and serving for the ... - Page 512 by Jeanette Young Norton in 1917
"Clover Club The juice of half a lemon, a sixth jigger of grenadine, one jigger of gin, french vermouth."
Robert Hess claims  It has a long history dating back to at least 1910, and was enjoyed by the captains of industry who were members of the famous club. In its Heyday the drink was described by Jack Townsend as being enjoyed by the pre-prohibition gentleman who would have fit in with those of the club, and was a "Distinguished patron of the oak-paneled lounge." However, by the time that Townsend was writing about the drink it was becoming unpopular, and was eventually all but forgotten. The drink seems to have been forgotten partly due to the use of raw egg in the cocktail, which many people shy away from, and partly due to the complexity of its preparation (See Below). Despite the use of what some may consider to be strange ingredients the cocktail is enjoyable, and has been described as tart with the added syrup giving the drink complexity, and the egg white providing body as well as a foamy head.
Preparation and variations
The drink can be a complex one to make due to the extra steps involved to get the head of foam on top of the drink. Several sources recommend that the drink be "dry shaken" (shaken without ice) with one source suggesting this be done for at least a minute. At this point Ice should be added to the shaker to chill the drink. There are several variations of this drink with the most common replacing the raspberry syrup with Grenadine or red currant syrup.
A Belarussian indie rock band Clover Club took its name after the cocktail.
The famous VOCALOID Hatsune Miku has a song named after this cocktail: 'Clover Club' where she describes the recipe.
- Robert Hess, The Spirit World, "Clover Club Cocktail" April 2007.(http://thespiritworld.net/2007/04/09/the-clover-club-cocktail/)
- Paystyle, Unimart, "Happy Hour: Clover Club Cocktail (The Remixes)" April 2009.(http://www.umamimart.com/2009/04/happy-hour-clover-club-cocktail-the-remixes/)
- Paul Clarke, The Cocktail Chronicles, "A Change in Fortune." March 2006.(http://www.cocktailchronicles.com/2006/03/22/a-change-in-fortune/)
- A Grandiose Blog: Cocktails, Gadgets & More, "The Clover Club Cocktail Recipe Blog Love Mixology Mondays XVII" July 2007.(http://www.agrandioseblog.com/drink/mixology-mondays-xvii-blog-love-the-clover-club)
- Underhill-Lounge, "Clover Club Cocktail" July 2008.(http://underhill-lounge.flannestad.com/2008/07/14/clover-club-cocktail/)