A common misnomer in the cocktail world is that Prohibition created them. Many people believe that the “cocktail movement” started along the lines of the end of the Noble Experiment.
After dedicating ourselves to the history of drinks on this blog and in our teaching, we have come to know that this simply is not the case. So many cocktails were created long before prohibition, many before the dawn of the 20th century even.
Case in point, the Clover Club Cocktail. Dating back to at least 1910, this cocktail takes its name from the Philadelphia men’s club of the same name, which resided in the Bellevue-Stratford hotel. It’s creator is a little blurry, but it’s popularity was enormous, even if it was only for a little while.
Gifted a first print “The Cocktail Book: A sideboard manual for Gentlemen” (November 1926), which showcases the Clover Club, a true classic on page 12.
“One Portion dry gin ; juice of one-half lime ; white of one egg ; tablespoonful Grenadine or strawberry syrup. Fill with ice, shake well, strain into large cocktail glass, and serve with a sprig of mint.”
Of course, simply making the classic Clover Club was something we surely tried (many times) BUT, once you understand the basics in the technique and tradition of the cocktail, it is time to HACK it, or modernize.
This Clover Club recipe was inspired by the incredible flavours in the Bittered Sling “Shanghai Rhubarb” bitters and David Wondrich’s Imbibe, where he gave us the confidence to use other “dark berries” in place of some of the classics that call for Grenadine and Berry Syrup.
2 oz Botanist Gin
Juice of 1/2 Lime
3/4 oz Simple Syrup (Raw 1:1)
1 egg white (or 1/2 a extra large egg white)
1/8 oz Bittered Sling Shanghai Rhubarb Bitter