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Clover Club Cocktail // A 1930s Recipe for a c.1908 cocktail

The Clover Club cocktail was created somewhere between the late 19th Century and 1908 when it is first mentioned in print. It was named after the Clover Club, a gentlemen's club that met in the Bellevue-Stratford Hotel in Philadelphia between 1882 and the 1920s to eat, drink and socialise until when the US Prohibition started.
It’s pretty and pink & lovely and sweet. You wouldn’t expect this to be number one cocktail enjoyed more than 100 years ago in a gentleman’s club where cigars were smoked and bets were made. After trying it for ourselves, we can safely say that these men knew a good drink. The Clover Club is gorgeous.
This cocktail is meant to be served in an old-fashioned champagne glass (saucer). We only had the new-style champagne flutes to use ourselves so lose 1 mark as far as authentic presentation goes. 9/10 ain’t bad.
Original Recipe: 'Clover Club' (Book 5, 1936)
Speed: 5 mins. | Serves: 1


  • 40 ml Gin

  • 30 ml Grenadine Syrup or Raspberry Puree

  • 60 ml Orange Juice

  • 60 ml Lemon Juice

  • A few drops of Angostura Bitters

  • ⚠️ 1 egg white (can be substituted with 1 tbsp. honey. See note below and proceed with caution.)

⚠️ READ ME FIRST: Eating and cooking with RAW EGGS ⚠️

Our understanding of food hygiene, science and medicine has come a very long way in quite a short time, really when you think about how long humans have been cooking (according to the National Geographic, this was ‘sometime between 1.8 million and 400,000 years ago’). We learn more and more each year, so it’s not surprising that now and then we do stumble upon a recipe that looks great but has us scratching our heads a bit about whether one part of the method or ingredient is a good idea.

This was the case with this recipe as one of the ingredients is raw egg white. Eating raw eggs has been known to be potentially dangerous for a few decades now. Raw and partially cooked eggs and their shells can contain a bacteria called Salmonella which can cause food poisoning and more serious complications for vulnerable people. For this reason you must be careful and do your reading before attempting this recipe and skip the egg white altogether if serving to someone who may be particularly vulnerable, or just to be safe overall. Add a tablespoonful of honey instead!

Every country has different guidance when it comes to eating/cooking with raw or semi-raw egg yolk, so be sure to refer to the right information. As we live in the UK we went straight to the NHS guidance page which says that it is considered safe to eat raw or lightly cooked eggs here UNLESS they are:

🔹 not British Lion stamped;

🔹 not hen eggs (e.g. duck or quail eggs);

🔹 from outside the UK.

We followed the ‘rules’ carefully choosing our eggs, and drinking our cocktails up right away. Stay safe, everyone!



1. Add all ingredients to a cocktail shaker with sufficient ice (around a cup's worth), secure and shake for a minute or so.

2. Pour into a champagne glass once the mixture is properly iced.

3. Add a cocktail stick with a maraschino cherry stuck through, balanced on top of the glass.

4. Serve at once.



Note: Sticking to brands that were available in the 1910s - 1930s, we used the following:

Gordon's Gin (1769)

Monin Syrups (1912)

Angostura Bitters (1824)

Cocktail cherries by Bennett Opie Ltd. 'Opies', (1880)


Original Recipe for 'Clover Club'

'BOOK 5': Cookery Illustrated and Household Management (1936)

By: Elizabeth Craig

Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)

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