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CALL 03333 44 77 65
OR REQUEST A QUOTE

17A KINGSLAND ROAD, LONDON E2 8AA

"This is a beautiful shaken, vegan-friendly drink that's going to make your tastebuds go wild.."

How to make ...

Clover Club (Our Twist)

For our twist on this all-time classic, we’ve teamed up with Brockman’s Gin to give it an extra hit of fruity flavour, as well as Mrs Better’s miracle foamer & a special absinthe rinse to serve up a twisted Clover Club that can be enjoyed by anyone who’s old enough to drink.

Method

Get your coupette glass and fill it with crushed ice to chill.

In a Boston glass or shaker, using the jigger to measure, add all the ingredients minus absinthe rinse.

Fill with cubed ice and seal.

Shake vigorously for 15-20 seconds.

Before straining, spray some absinthe

Double strain using your Hawthorne strainer and fine strainer into a chilled martini glass or coupette.

(optional) Garnish with a fresh raspberry.

Serve and enjoy!

Equipment

Shaker
Jigger/Measure
Hawthorne Strainer
Fine strainer
Mexican Elbow
Cubed Ice
Small Spritz Bottle (optional)
Crushed Ice (optional)

History

We are proud to say that our twist on this pre-prohibition classic is entirely vegan-friendly, thanks to our use of Ms Better’s Bitters Miraculous Foamer in the place of the traditional egg white, as well as Cocchi’s vegan-friendly vermouth.

The Clover Club is a popular pre-prohibition gin cocktail with fairly hazy origins, exactly when it was created, and by whom, remain a bit of a mystery. However, it is generally agreed upon that it started life at a Philadelphia gentleman’s club of the same name, sometime in the early 20th century. The first published recipes for the drink come from around 1917 and the recipe has remained fairly unchanged ever since.

This sour combines gin with raspberry syrup, lemon juice, a splash of dry vermouth and the white of an egg to make a tart but smooth, almost fluffy textured drink with a sweet berry finish. Some modern recipes omit the vermouth or replace the raspberry syrup with grenadine or other berry-based cordials but in essence, the drink remains the same.

The light foamy texture given to the Clover Club by the egg-white is essential to the character and success of the drink, but may also be its weakness. In the mid-twentieth century, drinks containing raw egg fell out of favour with US drinkers and the Clover Club and many cocktails like it fell into obscurity. These drinks saw a resurgence during the cocktail renaissance of the ’90s and early ’00s but even then, the use of egg white meant not everyone could enjoy this classic drink. With modern ingredients though, we’re able to make a vegan-friendly version of the clover club that delivers all the character of the original.

Allergens
No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!
Ingredients

45ml Brockman’s Gin

15ml Dry Vermouth

1 Lemon

15ml Raspberry Syrup

1/2 Pippette of Mrs Better’s Bitters Miraculous Foamer

Absinthe (for rinse)

Times:

Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds

Calories:

141 calories

Servings:

Serves 1

Method

Get your coupette glass and fill it with crushed ice to chill.

In a Boston glass or shaker, using the jigger to measure, add all the ingredients minus absinthe rinse.

Fill with cubed ice and seal.

Shake vigorously for 15-20 seconds.

Before straining, spray some absinthe

Double strain using your Hawthorne strainer and fine strainer into a chilled martini glass or coupette.

(optional) Garnish with a fresh raspberry.

Serve and enjoy!

Equipment

Shaker
Jigger/Measure
Hawthorne Strainer
Fine strainer
Mexican Elbow
Cubed Ice
Small Spritz Bottle (optional)
Crushed Ice (optional)

History

We are proud to say that our twist on this pre-prohibition classic is entirely vegan-friendly, thanks to our use of Ms Better’s Bitters Miraculous Foamer in the place of the traditional egg white, as well as Cocchi’s vegan-friendly vermouth.

The Clover Club is a popular pre-prohibition gin cocktail with fairly hazy origins, exactly when it was created, and by whom, remain a bit of a mystery. However, it is generally agreed upon that it started life at a Philadelphia gentleman’s club of the same name, sometime in the early 20th century. The first published recipes for the drink come from around 1917 and the recipe has remained fairly unchanged ever since.

This sour combines gin with raspberry syrup, lemon juice, a splash of dry vermouth and the white of an egg to make a tart but smooth, almost fluffy textured drink with a sweet berry finish. Some modern recipes omit the vermouth or replace the raspberry syrup with grenadine or other berry-based cordials but in essence, the drink remains the same.

The light foamy texture given to the Clover Club by the egg-white is essential to the character and success of the drink, but may also be its weakness. In the mid-twentieth century, drinks containing raw egg fell out of favour with US drinkers and the Clover Club and many cocktails like it fell into obscurity. These drinks saw a resurgence during the cocktail renaissance of the ’90s and early ’00s but even then, the use of egg white meant not everyone could enjoy this classic drink. With modern ingredients though, we’re able to make a vegan-friendly version of the clover club that delivers all the character of the original.

Allergens
No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!
Recommended

The Clover club would go well alongside other classic gin cocktails such as the White Lady, a similar cocktail that omits the raspberry in favour of orange flavoured triple sec.

It’s the 21st century and drinks certainly aren’t gender-exclusive, but for some, the connotations of drinking a pink cocktail in a coupette may still put them off, if you’re looking to serve some more robust gin drinks alongside this delicate cocktail a great choice would be the Negroni: This popular cocktail features a mixture of gin, Campari and sweet vermouth stirred lightly and served over ice, this all-alcohol cocktail is packed with bitter herbal flavours and is a great alternative to the dainty Clover Club.

If you’re interested in including the Clover Club in your cocktail menu and want to know more about what drinks might go well alongside it, be sure to speak to your event organiser about your options or check out some other gin-based, classic and sour style cocktails from our list.

Video Transcription

Hi, guys. This is Sasā from TT Liquor. Today, we just wanted to showcase you a little classic and how to make it. It’s a Clover Club, and we chose to team up with Brockman’s Gin. The reason for that is because the flavour palate of that particular gin, it just lends itself to that classic cocktail. Because we do a little twist on this classic drink, and we use a little absinthe drinks. It’s a nice shaken drink that is going to make your taste buds go wild. And Kay is going to show you how to make this cocktail.

 

So let’s get started. Right, now first thing I’m going to do before I start making this drink is get my glass at the ready. I’m using one of these lovely Nick & Nora glasses. And I’m just going to chill that down, ready to put my drink in when I finish making it. So I’ll pop that to one side and let it chill.

 

Now, this is a shaken drink so I’m going to start with my shaker, all my ingredients are going to go in there. First thing I need is some gin. And for this version of the Clover Club, we’re using this really nice Brockman’s Gin, which has a nice kind of citrusy, fruity flavour, which is going to work really well with the other ingredients in this cocktail. I want 45ml of my gin, there we go.

 

Next thing going in here is going to be some dry vermouth. I’m going to be using this nice Cocchi Americano, which is just a really nice, clean, dry vermouth. And I want 15ml of this.

 

All right, next thing going in here is going to be some raspberry syrup And this is where we’re going to get all that lovely fruity flavour, as well as that distinctive red colour as well. And I want 15ml of this, there we go.

 

Next thing going in here is going to be some lemon juice. I want about a shot of lemon juice, which is generally about the juice of half a lemon and cut it in half ready to squeeze. For a shot of lemon juice, half a lemon should probably be enough, I’ll just use my measure to make sure. Brought me perfectly up to 25ml of lemon juice. I’ll just pop that in there.

 

Last ingredient I’m going to put it in here would usually be some egg white, but for this version, we’re making this a little bit more accessible and suitable for vegans. And to do that, we’re using this really nice Ms Betters Bitters, miraculous foamer, which is going to give us all the texture of an egg white without any of the egg. So open this up, and I want about half a pipettes worth of this miraculous foamer, I’ll chuck that in there.

 

Now I’m ready to shake. So I’ll fill my shaker up with cubed ice, there we go. Whack my tin on, and we’ll give this a big hard shake to make sure we get it nice and frothy, and foamy, here we go.

 

Beautiful, that’s all shaken it up. We can already see that lovely red colour there. So I’ll just get rid of the crushed ice that’s in my class here, give it a little shake to get rid of any excess. And then before I serve this Clover Club to give it an extra little special bit of elevation, I’m going to rinse the glass with some absinthe. So I’ve got some absinthe in this cute little spray