Clover Club
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| + | ==Historical References== | ||
| + | |||
| + | ===New York Times. New York, N.Y.: Jul 4, 1911. p. 1 (1 page):=== | ||
| + | |||
| + | "A Drink For Ladies -- Clover Club Cocktail, but made with smooth, dry English _Picadilly Gin -- distinctively delicate. At all clubs, hotels, cafes.--Adv." | ||
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| + | ===The Washington Post. Washington, D.C.: Jan 9, 1911. p. 3 (1 page):=== | ||
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| + | Ingredients for Clover Club Cocktail | ||
| + | |||
| + | With these indredients at hand you can make a snappy Clover Club Cocktail at any time. | ||
| + | *Gordon Dry Gin...$1 bottle | ||
| + | *Grenadine...$1 bottle | ||
| + | TO-KALON WINE CO. | ||
| + | |||
| + | |||
| + | ==="THE OLD WALDORF-ASTORIA BAR BOOK" By Albert Stevens Crockett (1935)=== | ||
| + | |||
| + | "Pg. 45 CLOVER CLUB...A Philadelphia importation, originated in the bar of | ||
| + | the old Bellevue-Stratford, where the Clover Club, composed of literary, | ||
| + | legal, financial and business lights of the Quaker City, often dined and | ||
| + | wined, and wined again." | ||
| + | |||
| + | ==Historical Recipes== | ||
| + | |||
| + | ===BEVERAGES DE LUXE=== | ||
| + | edited by Geo. R. Washburne and Stanley Bronner, | ||
| + | Published by The Wine and Spirit Bulletin, | ||
| + | Louisville, | ||
| + | 1911. | ||
| + | |||
| + | As served at Hotel Belvedere, Baltimore, Maryland | ||
| + | |||
| + | CLOVER CLUB | ||
| + | |||
| + | *Juice of lime. | ||
| + | *Few dashes of Grenadine Syrup. | ||
| + | *One-sixth Italian Vermouth. | ||
| + | *One-sixth French Vermouth. | ||
| + | *Two-thirds gin. | ||
| + | *Add white of an egg. | ||
| + | |||
| + | Frappe well. | ||
| + | Dress with three mint leaves on edge of glass. | ||
| + | Serve in claret glass. | ||
| + | In season use raspberries instead of Grenadine. Macerate the raspberries | ||
| + | with muddler. | ||
| + | |||
| + | ==="The Savoy Cocktail Book," by Harry Craddock, 1976 Edition=== | ||
| + | |||
| + | *The Juice of 1/2 Lemon. | ||
| + | *or of 1 Lime. | ||
| + | *1/3 Grenadine. | ||
| + | *The White of 1 Egg. | ||
| + | *2/3 Dry Gin. | ||
| + | |||
| + | Shake well and strain into medium size glass. | ||
==Common Recipes== | ==Common Recipes== | ||
| − | Recipe#1: Paul Harrington, Cocktailtime.com | + | ===Recipe#1: Paul Harrington, Cocktailtime.com=== |
*1 1/2 ounces Gin, | *1 1/2 ounces Gin, | ||
| Line 15: | Line 73: | ||
| − | Recipe#2: Cocktaildb.com | + | ===Recipe#2: Cocktaildb.com=== |
*Shake in iced cocktail shaker & strain | *Shake in iced cocktail shaker & strain | ||
| Line 26: | Line 84: | ||
| − | [[Category:Recipes]] | + | ===Recipe#3: [[Dale DeGroff]], King Cocktail=== |
| + | |||
| + | *1 1/2 oz. Gin | ||
| + | *3/4 oz. Simple Syrup | ||
| + | *3/4 oz. Fresh Lemon Juice | ||
| + | *2 Dashes of Grenadine | ||
| + | *White of a small egg | ||
| + | |||
| + | Shake all ingredients with ice and strain into a chilled cocktail Glass. Drinks with egg must be shaken harder and longer in order to emulsify egg. Note: To make the Clover Leaf, add a sprig of Mint to the shaker before shaking. | ||
| + | |||
| + | |||
| + | [[Category:Recipes]][[Category:Sours]] | ||
| + | [[Category:Gin Cocktails]] | ||
Latest revision as of 00:25, 18 November 2006
The Clover Club is a Cocktail consisting of Gin, Fresh Lemon Juice, Grenadine Syrup, and Egg White.
Contents |
[edit] Historical References
[edit] New York Times. New York, N.Y.: Jul 4, 1911. p. 1 (1 page):
"A Drink For Ladies -- Clover Club Cocktail, but made with smooth, dry English _Picadilly Gin -- distinctively delicate. At all clubs, hotels, cafes.--Adv."
[edit] The Washington Post. Washington, D.C.: Jan 9, 1911. p. 3 (1 page):
Ingredients for Clover Club Cocktail
With these indredients at hand you can make a snappy Clover Club Cocktail at any time.
- Gordon Dry Gin...$1 bottle
- Grenadine...$1 bottle
TO-KALON WINE CO.
[edit] "THE OLD WALDORF-ASTORIA BAR BOOK" By Albert Stevens Crockett (1935)
"Pg. 45 CLOVER CLUB...A Philadelphia importation, originated in the bar of the old Bellevue-Stratford, where the Clover Club, composed of literary, legal, financial and business lights of the Quaker City, often dined and wined, and wined again."
[edit] Historical Recipes
[edit] BEVERAGES DE LUXE
edited by Geo. R. Washburne and Stanley Bronner, Published by The Wine and Spirit Bulletin, Louisville, 1911.
As served at Hotel Belvedere, Baltimore, Maryland
CLOVER CLUB
- Juice of lime.
- Few dashes of Grenadine Syrup.
- One-sixth Italian Vermouth.
- One-sixth French Vermouth.
- Two-thirds gin.
- Add white of an egg.
Frappe well. Dress with three mint leaves on edge of glass. Serve in claret glass. In season use raspberries instead of Grenadine. Macerate the raspberries with muddler.
[edit] "The Savoy Cocktail Book," by Harry Craddock, 1976 Edition
- The Juice of 1/2 Lemon.
- or of 1 Lime.
- 1/3 Grenadine.
- The White of 1 Egg.
- 2/3 Dry Gin.
Shake well and strain into medium size glass.
[edit] Common Recipes
[edit] Recipe#1: Paul Harrington, Cocktailtime.com
- 1 1/2 ounces Gin,
- 1/4 ounce Grenadine or Raspberry syrup,
- 3/4 ounce Fresh Lemon Juice,
- 1 Egg White
Shake with Ice, and then strain into a Cocktail Glass.
[edit] Recipe#2: Cocktaildb.com
- Shake in iced cocktail shaker & strain
- 1 oz Fresh Lemon Juice
- 1/2 oz Grenadine Syrup
- 1 Egg White
- 1 1/2 oz Gin
- 1/2 tsp Sugar
- Serve in a cocktail glass
[edit] Recipe#3: Dale DeGroff, King Cocktail
- 1 1/2 oz. Gin
- 3/4 oz. Simple Syrup
- 3/4 oz. Fresh Lemon Juice
- 2 Dashes of Grenadine
- White of a small egg
Shake all ingredients with ice and strain into a chilled cocktail Glass. Drinks with egg must be shaken harder and longer in order to emulsify egg. Note: To make the Clover Leaf, add a sprig of Mint to the shaker before shaking.
