Clover Club Cocktail — The Cocktail Ontologist

Family

Sour Family — descendant

Variants (9)

The Barkeeper's Manual by Raymond E. Sullivan (1910, p.8) — Sullivan 1910, cocktails section

1 jigger	gin — El-Bart Gin	base
0.5 lemon	lemon juice — juice half lemon	base
1 pony	strawberry brandy — Strawberry Brandy	modifier
1 whole	egg white — white of one egg	other
1 sprig	mint	other

Use small mixing glass, frappe, strain into cocktail glass, add sprig of mint on top, and serve.

Garnish: Mint sprig

Ice: Ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.15) — Ensslin 1917

0.5 juice	Lime juice (fresh) — Lime Juice	acid
2 drinks	dry gin — Dry Gin	base
1 white	egg white — White of an Egg	other
0.5 drink	Grenadine syrup — Grenadine	sweetener

Shake well in a mixing glass with cracked ice.
Strain and serve.

Ice: Cracked ice

This matters because it preserves the club version as a distinct named branch beside the mint-topped Clover Leaf rather than treating them as interchangeable.

The drink depends on shaken egg-white texture and sharp lime structure rather than aromatic stirred service.

The Ideal Bartender by Tom Bullock (1917, p.33) — Bullock 1917

1 jigger	dry gin — Dry Gin	base
0.5 pony	Raspberry syrup — Raspberry Syrup	base
0.5 jigger	French vermouth — French Vermouth	modifier
1 white	egg white — White of 1 Egg	other

Fill a large bar glass half full with fine ice.
Shake well, strain into a cocktail glass, and serve.

Ice: Fine ice

This matters because Bullock preserves a dry-gin and vermouth Clover Club branch rather than the simpler later shorthand versions.

French vermouth is doing real structural work here, not just occupying a token dash slot.

Cocktails (Metropolitan Club Washington DC) by Metropolitan Club, Washington, D.C. (1920) — Metropolitan Club standard cocktail

1.5 lemon	Lime juice (fresh) — lemon or lime juice	acid
1 whole	egg white	base
0.75 part	London dry gin — Gordon Gin	base
0.25 part	Grenadine	sweetener

Frappe.

Ice: Ice

About Town Cocktail Book by Joe Fitchett (1925, p.11) — About Town 1925

0.5 lime	lime juice — Juice of one-half lime.	acid
1 portion	gin — Dry Gin	base
1 sprig	Mint sprig — Serve with sprig of mint on top.	garnish
1 white	egg white	other
1 tablespoonful	Grenadine or strawberry syrup — Grenadine or Strawberry Syrup	sweetener

Fill with ice, shake well, and strain into a large cocktail glass.
Serve with sprig of mint on top.

Garnish: Mint sprig

Ice: Ice

This matters because it preserves the mature Clover Club line with explicit allowance for grenadine or strawberry syrup.

L'Art du Shaker by Dominique Migliorero (1925, p.18)

0.25 part	lemon juice — Lemon juice	acid
1 white	egg white — Egg white	base
0.5 part	gin — Gin	base
0.25 part	Italian vermouth — Vermouth Turin	modifier
1 teaspoon	Grenadine — Grenadine	sweetener

Shake hard, strain into a flip glass, and serve.

Cocktails by Pedro Chicote (1928, p.127) — Seltzer and vanilla finish

	gin — Source amount is damaged; gin is the main spirit after the raspberry syrup.	base
0.5 lemon	lemon juice — Jugo de medio limón	base
	Seltzer water — Agua de seltz	dilution
	egg white — Clara de huevo	other
	vanilla — Vainilla	other
1 copita	Raspberry syrup — Jarabe de frambuesa	sweetener

Shake with ice and strain into a medium glass.
Add a little seltzer and a few drops of vanilla; serve with straws.

Ice: 3 to 4 pieces ice

This matters because it preserves a lengthened Spanish Clover Club branch rather than only the tighter short-glass form.

Libro de Cocktail by Juan A. Lasa (1929, p.8) — Gordon Gin and strawberry syrup

0.5 orange-lime	orange-lime juice — jugo de media naranja Lima	acid
1 portion	Gordon's gin — Gordon Gin	base
1 whole	egg white — clara de un huevo	other
	mint — menta	other
1 tsp	strawberry syrup — sirope de fresa	sweetener

Shake gin, citrus juice, egg white, and strawberry syrup hard with crushed ice.
Strain into a chilled long cocktail glass and sprinkle with mint drops.

Garnish: Mint drops

Ice: Crushed ice

Wet Drinks For Dry People by William C. Feery (1932) — Feery 1932, two portions

0.5 lemon	Lemon juice (fresh) — lemon juice	acid
1.5 ounce	London dry gin — gin	base
1 white	egg white	other
dusting	nutmeg	other
0.75 teaspoon	Grenadine syrup	sweetener

Ice well, shake thoroughly, and serve. Shake a little nutmeg on top.

Garnish: Nutmeg

Related recipes

Clover Leaf Cocktail variation
Clover Club Cocktail variation
Clover Leaf Cocktail variation (of this)

See also: Clover Club Cocktail (Dry Gin)