Sours
Clover Club
Made with raspberry syrup · Bellevue-Stratford Hotel, Philadelphia, 1901
- coupe
- none (served up)
- dry shake
Clover Club
- 1½ oz45 ml gin (Plymouth or London dry)
- ½ oz15 ml dry vermouth
- ½ oz15 ml fresh lemon juice
- ½ oz15 ml raspberry syrup
- 11 egg white
- Put the gin, vermouth, lemon juice, raspberry syrup and egg white in a shaker and shake hard without ice to froth the egg.
- Add ice and shake again until the tin is frosty.
- Double-strain into a chilled coupe.
- Garnish with raspberries on a pick.
Garnish: 2–3 fresh raspberries on a pick
The syrup
In this recipe
Raspberry Syrup½ oz15 ml
Raspberry syrup is crushed raspberries steeped in hot 1:1 simple syrup, then strained to remove the seeds.
As printed: raspberry syrup
Where it comes from
The drink is named for a club of Philadelphia lawyers, writers and businessmen that met at the Bellevue-Stratford Hotel, and it was a bar staple from about 1901 until Prohibition. Julie Reiner revived the dry-vermouth version in the late 2000s and named her Brooklyn bar after it.
Source: The Oxford Companion to Spirits and Cocktails by David Wondrich and Noah Rothbaum (eds.) (2021).
Checked against: Punch: Julie Reiner's Clover Club · Cocktail Kingdom Library: Clover Club (Oxford Companion excerpt) · Imbibe: Clover Club (adapted by Julie Reiner) · archive.org: Paul E. Lowe, Drinks: How to Mix and How to Serve (scan) · archive.org: The Savoy Cocktail Book (1930), p. 48
The Oxford Companion to Spirits and Cocktails
Gear for this drink
Mixology & Craft 16-Piece Cocktail Shaker Set
OXO SteeL Angled Measuring Jigger
Best for Measuring syrup into drinks
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup