When most people see a pink cocktail, they automatically think it is a ladies’ cocktail, delicate and pink and super sweet. However, in the case of the Clover Club, this pink drink has a roots in a gentleman’s club in Philadelphia where a group of notable businessmen, lawyers, doctors and journalists met to drink and socialize, which was a decidedly manly affair notorious for cigar smoking, gambling and definitely a lot of cocktail drinking. Made with a health dose of gin, an egg and a rich raspberry syrup, this pre-Prohibition cocktail can pack a wallop while still looking elegant! This post contains affiliate links for products that we think you as readers might find useful, plus it might actually let us buy a bottle or two of booze, which just might result in a cool cocktail or two for us to share with you! For more details about our affiliates, click our Disclosure and Contacts Page.
The Clover Club is a classic cocktail that has been around since the 1880’s, originally showing up William Boothby’s 1908 The World’s Drinks and How to Mix Them where it was attributed to the the original host of the Clover Club, George Boldt, who owned the Bellevue-Stratford Hotel and later was a part of the famous Waldorf Astoria hotel. The Clover Club cocktail was a popular drink enjoyed by the members of the famous gentleman’s club up until the 1920’s when Prohibition put a damper on the party. The Clover Club further slipped into obscurity during the 1950s, when cocktails that used raw eggs became very unpopular. Luckily for us, the Clover Club regained its popularity when the popularity of craft cocktails came to the forefront in the last few years.
The Clover Club cocktail has appeared in all kinds of publications, each of which has its own variation of the recipe. Some use lime juice, some add in vermouth, some even go so far as to add in mint, however one common theme is they all use gin and either fresh raspberries or a rich raspberry syrup. For our version we chose to use a rich syrup made with fresh raspberries that had a chance to steep for 24 hours, giving the syrup a delicious sweet tart edge that tastes like a fresh picked raspberry. When combined with a good London Dry Gin and fresh squeezed lemon juice, the raspberry syrup pairs perfectly with the herbal notes of the gin and sweetly pulls the brightness of the lemon juice.
You may notice that this recipe calls for the use of a raw egg white, and you shouldn’t let this scare you away from this recipe! The egg white added in gives the Clover Club a velvety creaminess and a beautiful white foam head that makes this drink look especially elegant. We chose to dry shake our drink (shake the drink without ice) to fully incorporate the egg before adding ice and shaking again. Using the dual shake technique helps build a robust foam that stays pillowy for a long time, allowing you to enjoy the smooth foam while sipping this delicious cocktail! One other tip is to use a fine mesh strainer when you are pouring the drink into the coupe, as it catches all the little ice chips that break off during the shaking, making your foam extra velvety and stopping the ice from diluting your drink!
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We really enjoyed discovering the Clover Club and will be sure to add it onto our “entertaining” menu when we have friends over. Cheers!
- 2 oz Gin
- 3/4 oz Fresh Squeezed Lemon Juice
- 3/4 oz Fresh Raspberry Syrup
- 1/2 egg white
- Raspberries for garnish if desired.
- Ice for shaking
- Add gin, lemon juice, raspberry syrup and egg white into a shaker.
- Dry shake to fully incorporate the egg.
- Add ice to shaker.
- Shake vigorously for 20-30 seconds or until fully chilled.
- Double strain into a cocktail coupe.
- Garnish with a fresh raspberry if desired.
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