- Prep 5min
Updated May 6, 2015
ounce fresh lemon juice
Shake all ingredients vigorously with ice for about 30 seconds; then strain into a chilled cocktail glass.
Nutrition InformationNo nutrition information available for this recipe
Clover Club - Recipes
Philadephia’s own pre-Prohibition classic, the Clover Club is named for the men’s club where it originated. Published recipes for it go as far back as 1917. Pink & frothy, it settles into beautiful layers a moment after the pour.
Half an egg white or 1 tbsp aquafaba**
Combine everything and shake without ice. Add ice, shake. Strain into martini glass. Garnish with fresh raspberry.
*Make your own by adding frozen raspberries to equal parts water and sugar, heating to a boil, turning off heat, stirring and letting cool. Strain and bottle. OR warm raspberry jam and add as liquid
**Aquafaba is the liquid from a can of chickpeas. It’s a wonderful vegan egg replacer.
History of the Clover Club
The Clover Club cocktail first appeared on the scene sometime in the early 1900s and it was included in the 1917 book The Ideal Bartender by Thomas Bullock. Although many modern versions of the cocktail omit it, that first printed recipe calls for the inclusion of dry vermouth along with gin, lemon, raspberry syrup, and egg white.
You can certainly enjoy the drink without that half ounce of vermouth, but I recommend trying it with – it really does add a beautiful layer to the finished drink! Not much is known about the exact origin of the Clover Club, but it was apparently named for a Philadelphia gentleman’s club of the same name.
When Clover Sanders started Clover Club Foods 70 years ago, it was based on superior recipes and a homegrown philosophy for making only the best tasting product. We’re a local company who’s proud of our local roots and the inherent value of our products.
From the traditional potato chips to dips and cheese puffs, Clover Club Foods are still created with the same attention to detail that helped make us a household name decades ago. Buy local when you pick up your next bag of Clover Club potato chips.
Can be found here:
Woods Cross, UT
- 1926 West 2425 South
- Woods Cross, UT 84087
- (801) 683-3080
- Message: [email protected]
Hod and Clover Sanders
Back in 1938, Hod and Clover Sanders were a talented young couple, eager to start their own business. They lived in the quiet country town of Kaysville, Utah, about 17 miles north of Salt Lake City. They noticed that almost everyone in the area had some kind of cooking specialty, such as homemade chili sauce, apple pie, or chokecherry jelly. For Clover, the specialty was potato chips. So, that same year, the Sanders founded the potato chip company that still proudly bears Clover’s name.
With a little help from the local bank, the Sanders were able to purchase their first batch of potatoes and a cooker. Clover supervised production, just as she did in her own kitchen. It was Hod’s job to buy the potatoes and sell the chips to local stores. Back then the company’s “delivery fleet” consisted of one used truck acquired in trade for Clover’s prized piano.
The secret to Clover Club’s superior quality is the same today as it was in those early years—we care. We’re still a hometown company, and we want to provide you with the finest potato chips in the world—just as we’ve been doing for 70 years.
Ingredients of Clover Club
- 120 ml gin
- 60 ml grenandine
- 1/2 cup ice cubes
- 60 ml lime juice
- 2 egg whites
How to make Clover Club
Take a shaker and mix together gin, lime juice, grenadine and egg white. Shake vigorously and add ice cubes in the shaker. Shake vigorously again until it is frosted well.
Strain into a chilled cocktail glass over some ice cubes and serve immediately.
Clover Club Cocktail Recipe
The Clover Club cocktail is a classic American drink which is easy to make. This is a greatcocktail recipeto make a few times to learn off by heart, as it only contains five ingredients but looks so impressive. If you love to have friends over for cocktails, this is one classic drink you should certainly have in your repertoire.
Clover Club cocktails were popular in the US in the early 20th Century. They were created at the Clover Club in Philadelphia in the years before prohibition. The club was an exclusive, wood-paneled place, where its distinguished members would sit and sup this delicious gin cocktail &ndash a mixture of gin, raspberries, egg whites, lemon juice and sugar. The combination of juicy raspberries, sugar syrup and lemon gives it a delicious sweet and sour flavour.
To make a classic Clover Club, first muddle together fresh raspberries and sugar syrup. There’s no need to buy sugar syrup, you simply heat sugar and water together in a pan until all the sugar crystals have dissolved and you have a clear syrup. Then you add the other ingredients to your cocktail shaker and give it a vigorous shake, as expert bartender Gaetano Chiavetta has done in our recipe video. This helps the egg white emulsify with the other ingredients so the result is a light and frothy drink with a foamy top.
Ready to make a Clover Club cocktail? Grab your shaker, get your ingredients ready, and then follow our simple cocktail recipe below.
How To Make a Clover Club Cocktail
1. Muddle the raspberries, add all the rest of the ingredients to a cocktail shaker and shake. Add ice cubes and shake well, then double-strain into chilled cocktail glass.
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The Clover Club is a fruity mixture of gin, sweeteners, egg white, and nostalgia. For all intents and purposes, some drinks are dead, but no one has the heart to take them off the respirator. Like the epitaph on the atheist’s grave, “All dressed up and no place to go,” the Clover Club and other archaic cocktails are still noted, but few people know anything about their source.
The Clover Club has particularly suffered because of its name. Although it was supposedly named for a group of wits who roasted politicians once a year and tippled at the posh bar in the Bellevue-Stratford Hotel in Philadelphia, the name Clover Club reeks of some crummy dive where the whiskey starts pouring at nine in the morning. The drink, which dates from the late 1800s, was singled out by Esquire magazine in 1934 as one of the ten worst cocktails. In the spirit of raising Lazarus from the dead, however, the recipe for the Clover Club has been resurrected below.
As with all drinks mixed with eggs, the Clover Club must be shaken furiously. As a tip, don’t tell anyone about the egg until after a few sips.
Tips for Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
Clover Club - Recipes
The classic Clover Club is a frothy-smooth raspberry sweet and sour cocktail that was seemingly created for the sublime botanicals we feature in NOLET’S Silver.
1 1/2 oz. NOLET’S Silver Dry Gin
1/2 oz. Dry Vermouth
1/2 Fresh Lemon’s Juice
1/2 oz. Raspberry Simple Syrup
1 Egg White
Raspberry Simple Syrup:
1 cup Sugar
1 cup warm (not hot) Water
1 cup Raspberries
1/2 oz. NOLET’S Silver Gin
Muddle raspberries and sugar and let them macerate 30 minutes.
Slowly stir in warm water. Strain into a lidded jar
adding Gin to fortify. Can be refrigerated for up to two weeks.
Add all ingredients to a shaker. Dry shake until emulsified (about one minute).
Add ice and shake again, vigorously. Double strain into a chilled Martini or
coupe glass and garnish.
The Clover Club
The first Clover Club Cocktail Recipe was published in the New York Press in 1901, calling for gin, lemon juice, sugar, raspberry syrup, and egg white. People went crazy for it.
In it's heyday the Clover Club was the preferred drink of pre-Prohibition gentlemen, but by the 1950's it had fallen out of favor with men in dark leather booths surrounded by oak paneling. The Clover Club became a "ladies drink," and was quickly displaced by the Pink Lady essentially a Clover Club plus applejack that delivers a bigger kick, but loses a little of the subtle sensation of the original cocktail.
We love that the Clover Club is making its way back on menus and into people’s homes, because it is absolutely delicious. We make a version with raspberry syrup, which requires an extra step but produces great results. This simple, straightforward recipe below uses fresh raspberries, and is a quick drink to make if you don’t have time to craft syrup.
Combine all ingredients in a shaker and dry shake for at least 10 seconds (shake it without adding ice). Dry-shaking cocktails containing egg whites gives you more shaking time to build froth without over-diluting your cocktail. Carefully open your cocktail shaker, add ice, and shake briefly to chill and dilute. Strain into a chilled cocktail coupe. Traditionally the Clover Club has no garnish, but if you feel like a little pizzazz, a delicate lemon twist adds an aromatic element.
Join us for the Clover Club Livestream where we’ll discuss the rich history of this cocktail, and quite a few different ways of making it, including alternative options for adding the raspberry component: making a raspberry syrup, or if you’re in a pinch and can’t get high quality fresh raspberries, how to use a good jar of raspberry preserves to achieve similar results.
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How To Make a Fresh Raspberry Syrup
- Combine all ingredients into a blender
- Blend on high for 20 seconds
- Put into a container and refrigerate until cool and store
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