The Clover Club kit

Thanks for buying The Clover Club Box! This page contains all the recipes, tips and information you need to make 6 (or more!) great warming wintery drinks.

This month’s box makes 5+ cocktails from:

  • The Clover Club
  • The Clover Leaf
  • The English Rose
  • The Jupiter

And enough left to taste some ingredients neat, or try other recipes from below.

This month features Sipsmith London Dry Gin and the wonderfully purple, sweet and floral Parfait Amour liqueur.

As well as the contents of the box, you will need:

  • Raspberries
  • Lemon
  • Single/whipping cream (optional)
  • Sugar or simple syrup
  • Martini glasses or coupes
  • a mixologist kit

Let’s get started!

The Recipes

A note on measures: I use 1 shot – 20ml, to ensure you can taste as many of the recipes as possible, and have some leftovers to taste neat. If you prefer to use 25ml, you will make fewer drinks per box.

Raspberry & Simple Syruptaste-jan-26

Every home bar needs simple syrup as a staple ingredient. Some make it to a 1:1 ratio, but I prefer mine 2:1. It really is as simple as combining sugar and water (I buy filtered spring water for this, but tap is fine in all honesty) but you can add other ingredients to make flavoured syrups, such as the raspberry syrup needed in the recipes below. If you already have simple syrup, you can just add the raspberries, but here’s the full recipe to make both:

Dissolve 2 parts of sugar in 1 part of water in a saucepan on the hob, set to a very low temperature. It is possible to make this cold, or by shaking the two together, but I prefer the heat and cool method to ensure all the sugar dissolves, and the slight evapouration also thickens the syrup. Let it cool before using it in a cocktail. That’s your simple syrup! Pour half into a bottle now to keep for later and add a tiny splash of vodka to preserve it for longer.

To make the raspberry syrup, once the sugar is dissolved and it’s still on the hob, add 1 part of raspberries (eg if you filled 2 mugs of sugar and 1 mug of water to make the simple syrup, add 1 mug full of raspberries now.) Stir until the rasbperries break down and form a pulp. Some pectin will rise to the top and can be skimmed off. Once the syrup is looking (and tasting) like the raspberries are fully infused, pour the pan through a seive into a bottle, and let it cool. You may want to pour into a jug first, or through a funnel into the bottle. If you don’t have a seive, coffee filters or a clean dish cloth would do fine. Let the syrup cool completely before you use it in a cocktail, and keep it in the fridge after it’s bottled. 

For a quicker way to make the raspberry syrup just for the clover club, simply muddle 3 or 4 raspberries with every half shot of syrup, and fine-strain that into a jigger to measure out for the cocktail. It does the job, but the ‘proper’ method above will reward you for the effort 🙂

The Clover Club

The Clover Club was created at the philadelphia gentleman’s club of the same name sometime around the start of the 20th century, which met in the Bellevue-Stratford hotel.

It has mutated and evolved in bars around the world, so I picked my favourite recipe here, but offer some variations and options to suit all palates below as well.

  • 2 shots or 40ml London Dry Gin
  • 1 Egg white
  • 1/2 shot or 10ml Fresh Lemon Juice
  • 1/2 shot or 10ml Rasbperry Syrup*
  • Garnish with 2-3 whole raspberries on a cocktail stick

Chill a martini glass or coupe in the freezer, or by packing it with ice. Add all ingredients to a shaker, then “dry shake” (no ice) for 20-30 seconds. This is to ensure the egg white is thoroughly mixed and produces a good amount of foam from the aeration. Be careful that the lid is on tightly, as the usual contraction of the metal won’t occur here due to the lack of ice. Shake over a sink to be sure as well. Next, half-fill the shaker with cubed ice and shake again for 20-30 seconds. Fine-strain into the glass and garnish with a few whole raspberries.

If you don’t like the idea of the egg white (it won’t taste “eggy”, it’s just there to produce the foam and thicken the drink) try the other recipes below. Or just try them to taste the difference!

The Clover Leaf

  • 2 shots or 40ml London Dry Gin
  • ½ shot or 10ml Fresh lemon juice
  • ¼ shot or 5ml Grenadine syrup
  • ½ Egg white
  • Garnish with a mint leaf

Make like the Clover Club above with the initial dry shake, then ice shake. For the garnish, hold a mint leaf on your palm, then clap your hands together to slap the leaf and bring out the oils and aroma. Simply float it on top of the drink.

If you don’t like the egg white of the Clover Club recipe above, but still want the raspberries, switch 5ml of Grenadine in this recipe for 10ml raspberry syrup, and switch the garnishes.

The Pink Lady

Named after a successful play in 1912, the recipe is exactly the same as the Clover Leaf, but with a maraschino cherry instead of the mint. The Pink Lady is sometimes served with an additional half shot of apple brandy or applejack.

The Clover Club (House made version)

This version was created by Julie Reiner at Clover Club, in New York (not the original club).

  • 1½ shots or 30ml London Dry Gin
  • 1½ bar spoons Raspberry Syrup
  • ½ shot or 10ml Dry Vermouth
  • ¾ shot or 15ml Fresh Lemon Juice
  • Garnish with a lemon twist

Shake and fine-strain. No need for a dry shake on this one, as there is a no egg white.

The English Rose

This is similar in a way to the no-egg clover club, but instead of the raspberry, we have orange and floral (violet and rose) notes from the Parfait Amour, and sweet berry flavours from the grenadine. I’d recommend trying this both with and without the grenadine (if you try without, add a splash more Parfait Amour) to really compare those flavours.

  • 1¾ shots or 35ml London Dry Gin
  • ¾ shot or 15ml Dry Vermouth
  • ½ shot or 10ml Parfait Amour
  • ¼ shot or 5ml Fresh Lemon Juice
  • 1 bar spoon Grenadine syrup

Chill a martini glass or coupe in the freezer, or by packing it with ice. Add all ingredients to a shaker or mixing glass, half-fill with cubed ice and stir for about 1 minute so that it’s very cold to the touch on the outside. Fine-strain into the glass and garnish with a maraschino cherry or a lemon twist.

The Jupiter

  • 1½ shots London Dry Gin
  • ¾ shot Dry Vermouth
  • 1 bar-spoon Parfait Amour
  • 1 bar-spoon orange juice

Shake and fine-strain. Garnish with a piece of metorite. Failing that, an orange twist will work.

A note on measures: I use 1 shot – 20ml, to ensure you can taste as many of the recipes as possible, and have some leftovers to taste neat. If you prefer to use 25ml, you will make fewer drinks per box.

I hope you’ve enjoyed your cocktails this month! Subscribe now to guarantee yourself a new box every month, access to all our old recipes, and exclusive discounts and deals!