Acidic, citrus, caramel
Supremely elegant, the Clover Club needs no accoutrements, except for maybe a bowtie and a bowler hat. But if you must nosh: tea sandwiches and sugar cookies.
From the Philadelphia men’s club of the same name, this drink appeared in the wood-paneled rooms of the wealthy and powerful before it declined into relative obscurity. Hailing from as early as 1910, the Clover Club has a luxurious mouthfeel and a bracing acidity that makes it an ideal afternoon croquet game accompaniment or poolside sipper. We make this cocktail with dry vermouth, just like the Clover Club bar in New York. Add a spanked mint leaf, and it’s called a Clover Leaf.
1 ½ ounces (45 ml) gin (Plymouth)
½ ounce (15 ml) dry vermouth (Dolin)
½ ounce (15 ml) fresh lemon juice
½ ounce (15 ml) raspberry syrup (see page 242)
¾ ounce (22 ml) egg white
Raspberry, for garnish
Dry shake the ingredients to emulsify the egg. Then, shake with ice and strain into a chilled coupe glass. Garnish with a skewered raspberry resting on the glass.