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Clover Club

gin, lemon juice, raspberry syrup and egg white

A visually striking cocktail, presumably from the Club at the Philadelphia Bellevue-Stratford Hotel. The Clover Club cocktail was enormously popular from 1901–1920, and revived in 2007 by Julie Reiner.

The idea of integrating a little dry vermouth comes from Paul Lowe’s 1903 recipe (above)—although he forgot to list the lemon juice—and it is this approach that is popular, today.

Clover Club

Shake with ice:

  • 1-1/2 oz dry gin
  • 1/2 oz dry vermouth
  • 1/2 oz lemon juice
  • 1/2 oz raspberry syrup
  • 1 egg white

Strain into a cocktail glass.

To make the original drink, omit the dry vermouth, and increase the gin to 2 oz.

Oxford Companion to Spirits and Cocktails, p. 159; barware icons courtesy of Haus Alpenz