A “pinky” charm – The Clover Club Cocktail

A “pinky” charm – The Clover Club Cocktail
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Clover-Club Cocktail

The Clover Club Cocktail is a classic cocktail with Gin, Raspberry SyrupSweet VermouthLemon Juice and Egg White. The Clover Club cocktail is quite an unusual tasting drink and could be described as both strong and tasty. The egg white is added in the cocktail as an emulsifier, so that when the drink is shaken a fantastic foamy head is created, which pairs wonderfully with the pink body of the drink. This technique can also be found when creating the Ramos Gin Fizz, which is also a classic cocktail with gin.

The Clover Club Cocktail made its first appearance at the turn of the 20th century, just before Prohibition, in a Philadelphia club of the same name, frequented by lawyers,writers and captains of industry from the city. The cocktail, more than any other cocktail with gin, went through a spell of big popularity and was deemed one of the cocktails of choice for pre-prohibition gentlemen,however, due to the inclusion of the raw egg and the complex preparation, its popularity did not last very long. The Clover Club Cocktail has had a resurgence in recent years and has been popping up in several of the most popular cocktail menus and publications, possibly as a hark back to older times!

The Clover Club Cocktail is possibly not ideal for the cocktail novice as it involves a few extra steps which gives the cocktail its fantastic head of foam. We recommend that the drink should be dry shaken first, which means that it is shaken without ice. Some bartenders now replace the Raspberry Syrup with Grenadine, but this takes away some of the essence of the drink and is not recommended.

Cocktail Ingredients

37 1/2 ml Gin, 37 1/2 ml Lemon Juice, 20 ml Sweet Vermouth, 20 ml Raspberry Syrup, 1 Egg White,

How to make a Clover Club Cocktail

Pour the ingredients into cocktail shaker and dry shake for 5 seconds. Add ice to the shaker and shake hard for a further 15 seconds. Single strain into a coupe glass and serve.


Written by Guest Author

Posted: January 8, 2013