Sours · Gin · IBA official
Blush pink with a fine, velvety foam, it tastes of ripe raspberry, sharp lemon and juniper. Pretty, yes, but properly dry and grown-up underneath.
1½ oz
London dry gine.g. Tanqueray · Gordon's · Beefeater · Bombay Sapphire · Sipsmith
½ oz
raspberry syrup
½ oz
lemon juice freshly squeezed
1 splash of
egg white a few drops, or up to half an egg white for more foam
Garnish: Fresh raspberries · Ice: Served up, no ice
Clover Club
Tart raspberry and lemon over dry gin, with a creamy, silky mouthfeel. Medium strength.
The Clover Club takes its name from a Philadelphia gentlemen's club of writers, lawyers and businessmen that met from the 1880s into the early 20th century, often at the Bellevue-Stratford Hotel. The drink was served at their gatherings and appeared in print in the first decade of the 1900s.
After Prohibition it slowly fell out of fashion and was often dismissed as too sweet and too pink. The craft cocktail revival brought it back, and it is now listed by the IBA among the unforgettables. In New York, a well-known cocktail bar even took its name. The recipe is a textbook gin sour, with raspberry syrup for sweetness and egg white for texture.
It is named after a Philadelphia gentlemen's club whose members drank it at their meetings around 1900.
It is part of the IBA recipe and gives the silky foam, but the drink is still good without it.
Some old recipes did, but raspberry syrup gives the fresher, fruitier flavor the drink is known for.
The perfect sound
An elegant Philadelphia gentlemen's club with a rosy glow.
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