Clover Club Cocktail

Ingredients for Clover Club CocktailI’m a Philly native. I live in New York City now, but I grew up in the suburbs of Philadelphia, and the Cheese Whiz of Philly cheesesteaks runs in my veins (probably more literally than I’d care to know.) That’s one of the main reasons the Clover Club Cocktail caught my eye. When flipping through Dale DeGroff’s latest book, The Essential Cocktail, I noticed that the Clover Club (which is a pre-Prohibition cocktail), was invented in Philadelphia at the Bellevue-Stratford Hotel. Dale tells us that the hotel was home to the Clover Club – a social club akin to the Friars Club here in New York. What also caught my eye was a potential variation in the traditional recipe suggested by Dale, in which he uses fresh raspberries. Yum!

I’m going to present that variation first, because it’s what I made for you, but I’ll also discuss the original more below.

Here’s what you’re going to need:

1.5oz gin
1oz simple syrup
3/4oz lemon juice
6 raspberries
1 egg white

Clover Club CocktailAdd the simple syrup and raspberries to your shaker, and muddle the raspberries well. Then add the lemon juice, gin, and egg white, and top with ice. Seal the shaker, and shake well. Remember, cocktails with egg white require extra shaking to make sure the egg white is well emulsified.

Technically, due to the inclusion of the raspberries, this drink should be double-strained. First, strain into an intermediate glass with a Hawthorne strainer, then into your cocktail glass with a Julep strainer to remove any raspberry seeds. Personally though, I kinda like the raspberry seeds, so I just strain directly into my cocktail glass. Entirely your choice.

The result is a fresh, sweet, and somewhat tart cocktail, with a great look to boot.


  • The original recipe calls for the use of grenadine as opposed to raspberries. Simply add 3/4oz grenadine in place of the six raspberries, and reduce simple syrup to 3/4oz as well.
  • You can also add a sprig of mint to the cocktail shaker before shaking, in which case the cocktail is called a Clover Leaf.


Tags: cocktail, dale degroff, egg white, fresh, gin, grenadine, lemon, mint, raspberries, simple syrup, summer

2 Responses to “Clover Club Cocktail”

  1. Morrigan, goddess of war and death Says:

    I am not usually a fan of drinks that call for eggs whites to be mixed in with them, but the raspberries, syrup, and emulsification would, I assume, override any lingering runny-egginess. I like the idea of the fresh fruit over teh grenadine. did you put mint into your updated version before emptying the contents into your glass?

  2. Josh Says:

    There’s really no “eggy” taste at all. The egg white, when fully emulsified, just creates a nice foam. Sort of a like a meringue. It’s very tasty!
    I didn’t try it with mint this most recent time (when I prepared it for the blog), but I have tried it in the past, and found it very refreshing.

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