The Clover Club was a men’s club in Philadelphia, active from 1896 to the mid- 1920s. The barons of industry would gather in the paneled lounge of the Bellevue-Stratford Hotel to discuss the pressing issues of the day – and this is what they’d drink.
The Clover Club is one of several cocktails that uses a raw egg white. Others include the Gin Sour, Ruby Fizz and White Lady. Some people get a bit squeamish, but the egg white is essential for getting the right texture. It acts as an emulsifier and creates a nice foamy head on the cocktail. The drink itself has a silky texture but remains very light, unlike drinks that are made with cream or whole eggs.
There are several different variations of the Clover Club, but we’re giving you the recipe for a Clover Club that follows the American Bartenders Association “unforgettable” listing. Originally, the drink contained dry vermouth, but adding this ingredient seems to have gone out of fashion long ago.
If you prefer Vodka to Gin, you can substitute and the result is called a Red Clover. You can also use grenadine if you don’t have any fresh raspberries or raspberry syrup.
Here’s the recipe for a Clover Club:
- 60ml Gin
- 22.5ml Lemon Juice
- 22.5ml Raspberry Syrup
- 1 Egg White (15 ml)
- Dash of bitters (optional)
- Raspberries to garnish
- Crack the egg and separate the white, letting it fall into an empty cocktail shaker. Synthetic egg white is also available if you prefer.
- Dry-shake the egg white for at least 30 seconds so that it becomes completely foamy.
- Add the other ingredients to the shaker.
- Fill with ice.
- Shake vigorously.
- Strain into a cocktail glass.
- Add a dash of bitters to the foam (optional).
- Garnish with a skewer of raspberries.
- Cocktail shaker
- Cocktail glass