Tract · Cocktails

Sour · Shaken · Historical · complexity 2/5

Clover Club

Imported from Cocktail-Ology

Served in Cocktail glass. Ice: Fine ice.

Variants (7)

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, gin drinks section

0.5 jiggerLondon dry gin — ginbase
0.5 jiggerdry vermouth — French vermouthmodifier
1 wholeegg white other
0.5 jiggerRaspberry syrup sweetener
  1. Fill a large glass one quarter full of fine ice, shake well, and strain into a cocktail glass.

Ice: Fine ice

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.187)

0.5 juicelemon juice acid
2 ouncesgin — Gordon ginbase
several dashescreme de menthe — white creme de menthemodifier
1 whiteegg white other
1 teaspoonGrenadine sweetener
  1. Shake well and strain into a cocktail glass.

Ice: Cracked ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.45)

1 jiggergin base
0.5 juicelemon juice — lemonbase
0.25 ponyegg white — white of eggother
0.5 ponyRaspberry syrup sweetener
0.5 spoonsugar sweetener
  1. Shake hard with ice and strain into a star glass.

Ice: Ice

Crockett notes the Bellevue-Stratford origin.

The Artistry of Mixing Drinks by Frank Meier (1936, p.28)

0.5 lemonlemon juice — Lemon Juiceacid
0.5 whiteegg white — Egg Whitebase
1 glassgin — Ginbase
1 teaspoonGrenadine — Grenadinesweetener
  1. Shake well, strain into a small wineglass, and serve.

Café Royal Cocktail Book by W. J. Tarling (1937, p.58)

0.67 partgin — dry ginbase
1 lemonlemon juice — lemon or lime juicebase
1 whiteegg white other
0.17 partGrenadine sweetener
  1. Shake and strain.

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.57)

0.5 limelime juice — Lime juiceacid
1 jiggerdry gin — Dry ginbase
1 dashPeychaud's bitters bitter
1 wholeegg white — Egg whiteother
mint — Mint sprigsother
1 ponyRaspberry syrup — Raspberry syrupsweetener
  1. Pour the ingredients into a shaker in the order given and add lumps of ice.
  2. Shake hard until well frappéed, strain into cocktail glasses decorated with mint sprigs, and serve.

Garnish: Mint sprigs

Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — International cocktails

10 glemon juice — jugo de limonacid
35 ggin — Dry Ginbase
0.5 teaspoonGrenadine — Granadinabase
35 gdry vermouth — Vermouth Secomodifier
0.5 egg whiteegg white — clara de huevoother
  1. Shake well and serve in a flute with a mint sprig on the foam.

Garnish: Mint sprig

Ice: Ice cubes

Lineage reconciliation

See also: Clarito, Cogote