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CLOVER CLUB
The Clover Club cocktail can be traced back to the late 1800s and Philadelphia’s Bellevue-Stratford hotel. This popular hangout drew crowds of writers, lawyers and titans of industry, who convened to talk about issues of the day. Naturally, their meetings included drinks, and the Clover Club with gin, fresh lemon juice, raspberry syrup and egg white was a favorite among this genteel set. The pre-Prohibition classic is one of Philadelphia’s greatest contributions to cocktail history, but like many drinks of its day, the Clover Club all but disappeared for most of the 20th century. Eventually, it found its way back into rotation, helped in part by its appearance in modern cocktail books, including Gary Regan’s “Joy of Mixology.” Its resurgence was solidified in 2008, when Julie Reiner opened a cocktail bar in Brooklyn named for the classic drink. Naturally, the bar put a Clover Club on the menu, and the cocktail has remained there since.
Ingredients
- 1 Oz. (30 ml) Gin
- 1 Oz. (30 ml) Blanc Vermouth
- 3/4 Oz. (22.5 ml) Fresh lemon juice
- 1/2 Oz. (15 ml) Simple syrup
- 4–6 Fresh raspberries
- 1 Egg white (optional)
Method
- Muddle raspberries gently in a shaker. Add gin, Blanc Vermouth, lemon juice, simple syrup and optional egg white. Dry shake without ice for 10–15 seconds if using egg white; add ice and shake until chilled. Double-strain into a chilled Nick & Nora glass. Garnish with raspberries. Alternative simpler version: 2 Oz. (60 ml) gin, 1/2 Oz. (15 ml) lemon juice, 1/2 Oz. (15 ml) raspberry syrup and optional egg white; omit the vermouth and fresh raspberries.
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