Royal Clover Club Cocktail

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Royal Clover Club Cocktail.
The Juice of 1/2 Lemon.
1 Tablespoonful Grenadine. (Generous Tablespoon homemade Grenadine)
The Yolk of 1 Egg.
1 Glass Gin. (2 oz Beefeater’s Gin)
Shake well and strain into medium size glass.

An enjoyable cocktail. Sadly the last of the Clover Club family, including the Clover Club, Clover Leaf, and Grand Royal Clover Club.

Though, I suppose I could go through and re-do them all with Small Hand Foods Raspberry Gum instead of Grenadine…

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

3 thoughts on “Royal Clover Club Cocktail

  1. I’ve got to publish EA’s recipe for a Clover Club; it’s the best I’ve tried:
    3/4 oz lemon juice
    1/2 oz SHF Raspberry Gum
    1/4 oz SHF Gum Syrup (or 3/4 oz raspberry gum with no plain gum)
    1/2 oz Dolin dry vermouth
    1/2 oz egg white

    Erik, Jon and I battled it out one night and this recipe was the clear winner.

    (And thanks for the props.)

  2. 2 oz gin or 1 1/2?

    Though I’ve tried some recipes with Dry Vermouth, I don’t think I’ve made this exact formulation. It will have to go in the book!

    The odd thing about the historical Clover Club recipes with Dry Vermouth is that they usually also don’t include lemon juice. Some people claim that’s probably a typo, but I’m not so sure given the number of similar recipes I’ve found. I do wonder if early century 20th dry vermouths might have had a different character from modern products.

  3. Sorry! Forgot the most important part. Here’s the full recipe:

    3/4 oz lemon juice
    1/2 oz SHF Raspberry Gum
    1/4 oz SHF Gum Syrup (or 3/4 oz raspberry gum with no plain gum)
    1/2 oz Dolin dry vermouth
    1 1/2 oz gin
    1/2 oz egg white

    Dry shake, shake with ice, double strain, etc. etc. According to Boothby the traditional garnish is nutmeg. Odd but good.

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