Clover Leaf Cocktail a.k.a. Clover Club Cocktail

If you look through the books, there is the Clover Club Cocktail on the one hand and the Clover Leaf Cocktail on the other. At first glance, it seems that the Clover Leaf Cocktail is nothing more than a Clover Club Cocktail with mint. We will check whether this is so – and let it be spoiled right away: they are identical. This also explains why we do not look at the two separately in the following, but in chronological order.

70 ml Finsbury 47 Gin
15 ml lemon juice
15ml lime juice
20 ml D’Arbo raspberry syrup
1 egg white (20 ml)
6 mint leaves
Garnish: lemon zest

Preparation: Shaken with mint, then shaken again in the “Dry Shake” without ice. Pour into the glass and spritz with a lemon zest.

Alternatively and currently preferred by us:

60 ml Finsbury 47 Gin
15 ml lemon juice
15ml lime juice
20 ml Freimeister Himbeere
2,5-3,75 ml sugar syrup (2:1)
1 egg white (20 ml)
6 mint leaves
Garnish: lemon zest

Preparation: 3 ice cubes, shaken with mint for 8 seconds (24 times), then dry shake for 10 seconds (30 times). Pour into the glass and sprinkle with a lemon zest.

The first recipes

The first recipe for a Clover Leaf Cocktail in a bar book appeared in Jacob Abraham Grohusko’s “Jack’s Manual” in 1908. The Clover Club Cocktail, which is said to differ from a Clover Leaf Cocktail only in that it is not garnished with mint, was published in 1910 in “101 Drinks and How to Mix Them”.

What information can be found in other writings published in the early 20th century? To understand the history of both the Clover Club Cocktail and the Clover Leaf Cocktail, we need to look into this.

New York Herald. 8. July 1908, page 13. ^[8]

On 8 July 1908, the New York Herald reported: “A party of Philadelphians introduced a new appetizer at the Plaza last evening called a clover leaf cocktail. It is said to be popular in the city of brotherly love. Certainly it is decorative, for it has a soft orchid color, with a rim of white, and is served in glasses with round bowls. The drink is made of Gordon gin, raspberry syrup, white of an egg and a bit of mint, shaken well with ice and drained off.” ^[8]

The Plaza was a world-renowned luxury hotel opened in 1907, ^[23] and the City of Brotherly Love refers to Philadelphia. ^[24]

The Evening World. 28. January 1909, page 5. ^[5]

Six months later, on 28 January 1909, the Evening World reported: “NEW COCKTAIL IN TOWN MAKES HIT AT DEBUT. It’s the “Clover Leaf,” and Has White of Egg in its Make-Up, per Plaza Mixologist – The “Clover Leaf” cocktail is the latest invention of those two minister to the devotees of the Demon Rum. It was invented by the boss bartender of the Plaza Hotel and became so popular at once with his patrons, especially girls of the younger set, that bartenders of all the hotels around about have been pestering the Plaza telephone switchboard for the formula. This is the concoction: A teaspoonful of syrup of grenadine (enough to tinge the whole drink a delicate clover color and sweeten it). The white of one egg. A jigger of gin. The whole is shaken with ice in a cocktail shaker and served in a cylindrical glass, the rim of which has been dampened and frosted with powdered sugar. The restaurant drink is a sweet, frothy cocktail of most refreshing and innocent appearance and of great latent energy. Wholesome dealers in eggs have been marveling for several days at the sudden increase in the quantity ordered by the upper Fifth avenue hotels.” ^[5]

This newspaper article contradicts the previous one. While it was first said that the Clover Leaf cocktail originated in Philadelphia and was then popularised in the Plaza Hotel, it is now said to be an invention from the Plaza Hotel. The “invention” is nothing more than a modification of the original recipe. Originally a mixture of gin, raspberry syrup, egg white and mint, all shaken well together, it is now a mixture of gin, grenadine, egg white, shaken and served in a glass with a crusta rim.

New York Herald, 29. April 1909, page 10. ^[7]

Three months later, on 29 April 1909, the New York Herald reported: “SUBJECT OF DRINKS COMES UP AGAIN. “Soul Kiss Cordial,” a New Concoction, and the Clover Club Cocktail Good for Summer. … A beverage, not new but appropriate for warm days, ist he “Clover Club cocktail.” It is mild and refreshing. The recipe came from Philadelphia. The ingredients are the white of an egg, one-half a lemon, one-half a lime, a “jigger” of Plymouth gin, a teaspoonful of sugar and a pony of grenadine. These are frapped well and then there is “a dash of the syphon on top to make the egg rise,” as the bartender expressed it in technical terms, and a decoration of a sprig of mint.” ^[7]

Here, both previous specifications are merged and expanded. The Clover Club cocktail comes from Philadelphia, but you use grenadine instead of raspberry syrup and also add some soda.

The Sun. 9. July 1910. page 7. — The Sun. 9. July 1910, page 7. ^[9]

On 9 July 1910, an article in the Sun says- ““It is odd,” continued Mr. Lattard, “how old drinks have begun to come back into favor again. The mint julip, which seemed for a long time lost to New York, is in demand of late, and there are frequent calls for tom and jerries. The clover leaf cocktail, which John W. Gates invented, a comparatively new drink, has already gained a wide popularity.” ^[9]

Finally we learn who the Clover Leaf Cocktail is supposed to be from. Who could this John W. Gates be? A bartender? We do not think so. The person mentioned is probably John Warne Gates. He was an American industrialist and gambler. ^[10] The San Francisco Call mentions in 1903 that John W. Gates, together with Edwin Hawley, had taken complete control of the Clover Leaf. ^[11] The Clover Leaf was commonly referred to as the Toledo, St. Louis and Western Railroad. ^[12] It seems to be assumed that John W. Gates, as owner of the Clover Leaf railway, must also have invented the cocktail of the same name. However, this is highly unlikely. But at least we now know where the drink perhaps got its name.

Albert Stevens Crokett: Old Waldorf Bar Days. 1931, page 127. ^[22-127]

We consider the derivation that the drink was named after the Philadelphia-based Clover Club ^[20] to be unlikely, as there is no contemporary evidence for this, even though Albert Stevens Crocket writes in 1931 in his book “Old Waldorf Bar Days”: “A Philadelphia importation, originated, it is said, 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.” ^[22-127]

But even if it were, ‘Clover Leaf Cocktail’ is – if contemporary newspaper articles are to be believed – the older designation, and since the two must – as will be shown – be regarded as identical, this older designation should be chosen.

Nevertheless, we may have to revise this analysis. David Wondrich writes in the Oxford Companion that the New York Press, in an article entitled “How to Mix Your Own Drinks” on 21 June 1901, mentions a Clover Club cocktail and also Michael Killackey from the Waldorf-Astoria Hotel. However, it is not clear whether a recipe was also given there, and what it was. ^[21-159] We read the New York Press of 21 June 1901 but could not find the article in it. ^[25] ^[26] ^[27] ^[28] ^[29] ^[30] ^[31] ^[32] ^[33] ^[34] It must be an error in the Oxford Companion. Our request therefore: Anyone who knows the exact source, please contact us. Until clarification, we have to ignore the information from the Oxford Companion, because it does not prove that there are older sources than the newspaper articles we found.

The Argonaut, 13. May 1911, page 309. ^[14-309]

1911 is written in the Argonaut: “A favorite drink in New York at the present moment is called the Clover Club cocktail. It comes, as do many good things, from Philadelphia. The Clover Club cocktail is popular with the ladies, for it is not as treacherous as a Bronx, which, up to this time, has been the favorite, or a Dry Martini, which always holds its own. It is pretty to look at, being of a pale pink color with a little white froth on the top, and with a bit of green for decoration rather than the familiar maraschino cherry. The Clover Club cocktail has the advantage, if advantage it be, over other cocktails, that it does not come ready mixed. It must be mixed on the premises, for there is a dash of egg in it, and a bottled egg would never do for the fastidious.” ^[14-309]

In this newspaper article, confusingly, a cherry has been added as decoration.

The Washington Herald. 12. January 1911, page 6. ^[1]

In 1911, an advertisement was placed in the Washington Herald stating that one could purchase all the ingredients to make a Clover Club cocktail at home from the To-Kalon Wine Company. ^[1] This shows us that the Clover Club cocktail must have been well known and popular.

The Smart Set. A Magazine of Cleverness. 1912, page 147. ^[15-147]

In 1912, a very interesting reference appears in a magazine, which we would not have expected from such an early year. There one reads: “a Clover Club cocktail tanged with vodka” ^[15-147]

Does this mean that the Clover Club cocktail was made with vodka? One would have thought that vodka would have been used only with the success story of the Moscow Mule, but not already in 1912.

Evening Star. 24. November 1912, page 2. ^[6]

In 1912, the Clover Club cocktail must have been one of the few mixed drinks marketed in bottles. In an Evening Star advertisement it is highlighted alongside Martini, Manhattan and Bronx. ^[6] How the problem of egg whites was solved is not explained to us. Perhaps it was simply left out, or a different recipe was sold as a Clover Club cocktail?

The Washington Herald. 15. July 1912, page 4. ^[2]

In 1912, the New York World takes a stand on the question of whether eggs belong in a cocktail. “WHAT IS A COCKTAIL? Not a Food Product, but a Beverage and Barroom Exotic. From the New York World. … The Westminster Gazette is right. The New York World’s official bartender ought to go up the line and “get hep” to the Clover Club cocktail, one of whose grateful ingredients is the white of an egg. It is more in pity than in contempt that we refer our neighbor to a decoction which has so far escaped from its comprehensive ken of things worth while.” Even our restricted ken had embraced both the white of egg in the Clover Club compound and the grenadine sirup which imparts to it is pastel pink hue. But at least the egg is not sizzled, and when, anyway, did this concoction deserve the name of cocktail? It is a barroom exotic merely, one of the hybrid l’art nouveau products of the modern hotel café which accord with the gilt furniture and French cusine, but are foreign to the true principies of “American drinks.” The Clover Club “cocktail” bears as little resemblance to a real cocktail as the New York mint julep, with its macedoine of assorted fruits, does to the julep of Virginian ancestry. No doubt there are men who will continue to take eggs in their “appetizers” as they do in their Welsh rarebits [, which is melted cheese with spices and herbs placed hot over a slice of toasted bread,^[3] ]. But a cocktail is not a food product. It is a beverage, and true connoisseurs will always regard it as such even at the risk of being called reactionaries.” ^[2]

The Sun. 15. February 1914, page 10. ^[16]

A curiosity from 1914 must be mentioned. The New York Sun writes about artists who went to a ball dressed up like different drinks or even like “the morning after the night before”. The Clover Club cocktail was also represented:” What was Miss Katherine Grey, all aglow in cerisse fluffs and furbelows and feathers was, it is scarcely necessary to explain, a Clover Club cocktail.” ^[16]

The Knickerbocker Press. 1. April 1914, page 7. ^[13]

In 1914, the Knickerbocker Press gives the recipe for a Clover Club cocktail: “CLOVER CLUB COCKTAIL – Take one-half of a small glass of gin, one glass grenadine, and one of rich milk or cream, the white of one egg well beaten, using only half of it after it is beaten. Put cracked ice, not very fine, in the mixer; add grenadine, then gin, then milk, mixing thoroughly. Put in the beaten white of egg, shake very hard and serve immediately. This makes enough for four.” ^[13]This is an interesting twist, because there has been no mention of cream or fat milk so far. And citrus juice is completely missing.

The Daily Ardmoreite. 16. October 1917, page 6. ^[17]

In 1917, in the Daily Ardmoreite from Oklahoma, the Clover Club cocktail is still a novelty, and it’s about someone wanting to send a transatlantic cable message to London while the US is at war with the German Reich, because they asked for the recipe: “… yesterday I got a wire saying that Lady Somebody had expressed a yearning to learn the ingredients of the latest and New Yorkiest cocktail, the Colver Club -” “The Clover Club isn’t the latest cocktail, and it isn’t New Yorky,” objected one of the company. “It’s a Philaelphia drink.” “Well, anyway,” persisted Pruyn, “Tomlinson says that his noble lady wanted the ingredients. I have them. This morning I tried to send the recipe by cable. The censor flung it back at me without two glances.” “Why?” was asked. “I don’t know.” snarled Pruyn. “He just glared at me and said, ‘Nothing doing.’ or words to that effect. I dont know whether he’s crazy or whether I am.” “Let’s see your dispatch,” suggested a diner, and, receiving it forthwith, he read the following: “Gin. White of egg. Sprig mint Grenadine. – Pruyn.” Oh, you unspeakable,” the chorus was by no means veiled. “Spy! Teuton!” “You mean – ?” Pruyn paused. “Yes, we mean,” came the stern judicial reply, “that the censor caught you in the act of sending code.”” ^[17]

The Brooklyn Daily Eagle. 14. March 1920, page 19. ^[4]

A newspaper report from 1920 confirms the fame of the Clover Club cocktail. “There are probably as many bars in Buenos Aires in proportion to population as there were in New York in pre-prohibition days. In these bars, thirsty Americans just arrived from the United States find similar drinks. The “Manhattan,” “Bronx” and “Clover Club” cocktails are as well known by the same names as in New York. The “Martini,” however, is here called a “San Martin,” which is the name of one of the patriots of Argentine history.” ^[4]

The different variations

There are numerous recipes for the Clover Club and the Clover Leaf. How do they differ? To answer this question, one ideally has to look at the recipes up to the beginning of Prohibition, i.e. from the years 1908 to 1919. As we will show, there are no differences between the Clover Club cocktail and the Clover Leaf cocktail, so we will first look at them both together. This shows that they have in common the use of gin, egg white, and either raspberry or grenadine. It also shows that there are five different variations:

Basic formula 1: Gin & egg white & raspberry or grenadine syrup
Basic formula 2: Gin & egg white & raspberry or grenadine syrup & citrus juice (lemon or lime)
Basic formula 3: Gin & egg white & raspberry or grenadine syrup & vermouth
Basic 4: Gin & egg white & raspberry or grenadine syrup & citrus juice & vermouth
Other

Optionally, mint is also used in all variants.

The variant “Other” includes all variants that do not contain all the ingredients of the first variant, namely gin, egg white and raspberry or grenadine, or represent something fundamentally different. However, these are quite rare cases that should be excluded.

Variants of Clover Leaf Cocktail / Clover Club Cocktail.

In addition to the ingredients mentioned, other ingredients are added in some recipes up to 1999. These can be exemplary: Abricotine, Angostura Bitters, Strawberry Brandy, Strawberries, Creme de Cacao, Curaçao, Maraschino, Maraschino Cherry, Mint Liqueur instead of fresh mint, Nutmeg, Orange Bitters, Orange Juice, Peychaud’s Bitters, Peach Syrup, Cream, Vanilla, Sugar. But let us be quite clear: these additives belong neither in an original Clover Club Cocktail nor in a Clover Leaf Cocktail.

The mint

This said in advance, it is now worth taking a more detailed look at the individual variants. Let’s start with the mint. It is commonly said that the Clover Leaf Cocktail differs from the Clover Club Cocktail in that it is garnished with mint leaves. However, this statement cannot be accepted.

Initially, mint is always included in the preparation of a Clover Club cocktail. As can be seen from the diagram, this changed in the following years. From 1960 onwards, mint was no longer used at all.

Anyone who thinks that a Clover Leaf cocktail was always made with mint is equally mistaken, as the diagram proves. With regard to the question of whether mint should be shaken or decorated, the picture is inconsistent. However, one can also say here: from 1960 onwards, mint was always used in the preparation of a Clover Leaf.

What can be deduced from this? As a glance at the historical recipes shows, originally the Clover Club Cocktail and the Clover Leaf Cocktail can be regarded as identical. For both, mint was originally shaken in and also decorated with mint. A clear definition that a Clover Club Cocktail should be prepared without mint and a Clover Leaf Cocktail with mint only seems to have been finally established from 1960 onwards.

However, one should ask why a mint decoration should turn a Clover Club Cocktail into a Clover Leaf Cocktail. What added value does this offer? From our point of view, actually none, because the full potential of the recipe is only realised by shaking it along. So if you want to separate Clover Club Cocktail and Clover Leaf Cocktail in the modern sense, you should at least shake the mint with it.

But then the other question arises: what added value would a Clover Club cocktail made of gin, citrus juice, raspberry syrup and egg white have compared to, for example, a Gin Daisy as proposed by Jacques Straub in 1913; this Gin Daisy is practically identical but does without the egg white. And it tastes much better without the egg white.

The realisation that Clover Club Cocktail and Clover Leaf Cocktail were originally the same makes it easier for us to consider the different variants. Indeed, one can equate them with the same basic ingredients, regardless of whether they contain mint or not, regardless of whether they were called Clover Leaf Cocktail or Clover Club Cocktail.

For the sake of interest, a diagram is given that shows the use of mint for both names together:

Mint in Clover Club Cocktail & Clover Leaf Cocktail.

Grenadine or raspberry?

What about the question of whether to use raspberry or grenadine?

Clover Leaf Cocktail & Clover Club Cocktail: raspberry or grenadine?

One can see that initially raspberries or raspberry syrup were used in about 40 percent of the cases. With the beginning of prohibition, it became less and less, until raspberry finally almost disappeared. In our opinion, however, this is not due to the taste superiority of grenadine. Raspberry and mint are a perfect combination. ^[18] ^[19]

This is why limes are to be preferred to lemons; this was also the view of Robert Vermeire in 1922: “When no limes are to hand, lemons are usually used, and Grenadine is often substituted for Raspberry Syrup.“

Unfortunately, we also read that grenadine was often used, for example Harry McElhone reported in 1933: “In London for some time it has been the custom to serve Grenadine instead of Raspberry.”

One explanation for why grenadine was used in London is provided by Robert Vermeire. In 1938 he reported: “Grenadine is generally used for this cocktail, as it was introduced by me in London, at the R. A. C. (Royal Automobile Club) and raspberry syrup was hardly known there at the time and very difficult to obtain.”

– “La grenadine est généralement employée pour ce cocktail, car celui-ci a été introduit par moi, à Londres, au R. A. C. (Royal Automobile Club) en 1915 et à cette époque le sirop de framboises y était à peine connu et très difficile à obtenir.“

Grenadine was used because raspberry syrup was difficult to obtain. Stanley Clisby Arthur also gives preference to raspberry, writing in 1938: “Some of the how-to-mix’em-experts use grenadine sirup instead of the raspberry. Upon experiment it will be found that red raspberry not only gives a prettier pink color but imparts a flavor grenadine cannot match.”

Lemon or lime

As already mentioned, Robert Vermeire wrote that you should only use lemons if there are no limes to hand. He is right. Lime should be preferred, because raspberry goes perfectly not only with mint but also with lime. ^[18] ^[19]

Crusta?

Occasionally we read that the guest glass should have a crustar rim. However, this is very rarely recommended and we can consider it as something not belonging.

The four variants – Is there an evolution?

Let us now return to the different variants:

The oldest variant is the one made only with gin, egg white, raspberry syrup and mint. On 8 January 1908, the New York Herald reported that this mixture, called the Clover Leaf Cocktail, had been popularised by Philadelphians at the Plaza Hotel. ^[8] However, it fell into oblivion quite quickly. During Prohibition, it was still sometimes mentioned, but then nothing more was heard of it.

However, shortly after the publication of the oldest variant, the supplementary addition of citrus juice was preferred. This method of preparation quickly became popular and established itself as the standard.

At about the same time, the idea of adding vermouth to the basic mixture came up, but this version quickly disappeared from the books.

Why might the original recipe have been adapted?

On 28 January 1909, the Evening World reported that the Clover Leaf cocktail was the latest invention of the head bartender of the Plaza Hotel. The whole town was crazy about it and it was made with grenadine, egg white and gin and served in a glass with crustarand. ^[5] Mint is not mentioned, and raspberry syrup has given way to grenadine. Perhaps this change was the “invention” of the head bartender? But perhaps the author of those lines has misunderstood something.

On 29 April, the New York Herald reported that the Clover Club Cocktail, a mixture of gin, egg white, grenadine and the juice of half a lemon, decorated with mint, is good for summer. ^[7] According to the article, the recipe originates from Philadelphia, so that it cannot be claimed that the Clover Club Cocktail was created in New York from the Clover Leaf Cocktail by adding lemon juice.

Important from our point of view, however, is the reference to summer. The drink should certainly be something refreshing, and this perhaps explains why either citrus juice or vermouth was added in the second stage of development. The citrus juice was supposed to make the drink more refreshing. The vermouth reduced the alcohol content and added new flavours.

Finally, in 1912, the first recipe is published in which both lemon juice and vermouth are added. This mixture can thus be considered the third evolutionary stage of the drink. It was quite popular during Prohibition, but then lost popularity.

What can be deduced from this?

The oldest recipe consists of gin, egg white, raspberry syrup and shaken mint.
Citrus juice began to be added. This variation quickly became popular and can be considered the standard variation throughout the ages. We recommend using raspberry syrup and lime juice, plus lemon juice.
The two variants that use only vermouth or vermouth in combination with citrus juice have never been as popular as the pure citrus variant. Whether to use lemon juice or grenadine here should be decided according to how the combination with gin and vermouth results in the more coherent aroma.

Our recipe

We interpret the Clover Leaf Cocktail – we would prefer this name and discard “Clover Club Cocktail” – as a sour in which the necessary sweetening is achieved by raspberry syrup. Shaken mint leaves and the egg white round off the mixture.

We are very grateful to Mario Kappes for sharing his knowledge about the Clover Club Cocktail with us. He told us something very important, and since we don’t want to adorn ourselves with other people’s feathers, we’ll quote him: “In the end, the dry shake is important here to get the nice consistency and, above all, you have to squirt a large lemon zest onto the foam. Otherwise the drink smells very musty after a few minutes. As with any sour, the balance is extremely important. The best recipe won’t help. So: always balance the lemon and raspberry syrup first!” ^[22]

– “Am Ende ist hier der dry Shake wichtig um die schöne Konsistenz zu bekommen und vor allen Dingen muss man eine große Zitronenzeste auf den Schaum abspritzen. Der Drink riecht sonst nach wenigen Minuten sehr muffig. Wie bei jedem Sour ist hier die Balance extrem wichtig. Da nützt das beste Rezept nichts. Also: immer erst Zitrone und Himbeersirup in Balance bringen!” ^[22]

When asked if he had ever tried lime juice, he replied: “I prefer lemon in the Clover Club. Limes and raspberry syrup together often have a slightly musty undertone with the limes we have available here in Germany. The lemon adds a fresh top. Especially when using egg whites.” ^[22]

– “Ich mag Zitrone im Clover Club lieber. Limetten und Himbeersirup haben bei den Limetten, die wir hier in Deutschland zur Verfügung haben, zusammen oft einen leicht muffigen Unterton. Die Zitrone setzt eine frische Spitze. Gerade auch bei der Verwendung von Eiweiß.” ^[22]

And here, too, we have to agree with Mario in principle. It tastes worse with the limes available here than with lemons. That’s a pity, because you have to do without the lime flavour altogether. We have found that we prefer a mixture of equal parts lime and lemon juice. On the one hand, you get lime flavours, on the other hand, the lemon juice dispels the musty undertone of the lime. We would also like to point out that shaken mint leaves make a significant difference. Anyone who has tried it once knows what we are talking about. Six leaves should be enough, because the mint should not be too dominant.

Sources

Historical recipes

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 14. Clover Leaf.

In genuine old fashioned
American hot weather nothing
seems to tickle the palate like
a good American drink, and
the kind selected generally in-
dicates the characteristics of
the person drinking. In win-
ter a man will take almost any-
thing that happens to be the
fad for the moment, whether
highly flavored or not, but in
summer the demand is for
something that will quench the
thirst, whether beer, lemonade
or gin rickey or some other
beverage. The Clover Leaf
is said to be popular in
the city of brotherly love.
Certainly it is decorative, for
it has a soft orchid color, with
a rim of white.
Drink is made of:
1/2 teaspoonful of sugar
100% Gordon gin
10% raspberry syrup
White of an egg
1 sprig of mint.
Fill glass with cracked ice,
shake well, strain in cham-
pagne glass and serve.

1909 Jacob A. Didier: The Reminder. Seite 6. Clover Leaf Cocktail.

Use a mixing glass.
1 egg (the white only)
3 dashes Grenadine or Rasp-
berry syrup.
1/3 drink French vermouth.
2/3 drink Dry gin.
1/2 glass cracked ice.
Shake well, strain into a cocktail
glass, put a sprig of mint on top, and
serve.

1909 John Applegreen: Applegreen’s Bar Book. Seite 9. Clover Leaf Cocktail.

Use small mixing glass, into which put
Juice of half a lemon
White of an egg
1/2 jigger of dry gin
1 jigger of cream
Small amount of grenadim syrup
Fine ice
Shake well and strain into a large cocktail
glass
Sprig of mint

1910 Anonymus: 101 Drinks and How to Mix Them. Clover Club.

We recommend this the next time you enter-
tain the Friday Afternoon Sewing Guild. The
lady who can still thread a needle after two
drinks wins the Grand Prix. Also good for
corn-husking bees.
One part Gin                           Frappe and strain into
One-half part Grenadine       cocktail glass into which
Juice of half a lime                 has been dropped a
White of one egg                   maraschino cherry

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 42. Clover Club Cocktail.

White of 1 egg
Juice 1/2 lime
Juice 1/2 lemon
Juice 1/2 orange
1 tablespoon raspberry syrup
100% dry gin
1 sprig fresh mint
Fill glass with broken ice, shake, strain and serve.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 43. Clover Leaf.

In genuine old-fashioned American hot weather nothing
seems to tickle the palate like a good American drink, and
the kind selected generally indicates the characteristics of
the person drinking. In winter a man will take almost any-
thing that happens to be the fad for the moment, whether
highly flavored or not, but in summer the demand is for
something that will quench the thirst, whether beer, lemon-
ade or gin rickey or some other beverage. The Clover
Leaf is said to be popular in the city of brotherly love.
Certainly it is decorative, for it has a soft orchid color, with
a rim of white.
Drink is made of:
100% dry gin
10 dashes grenadine
White of an egg
1 sprig of mint
Fill glass with cracked ice, shake well, strain in cham-
pagne glass and serve.

1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 8. Clover Club Cocktail.

Use small mixing glass.
Take juice half lemon,
The white of one egg,
One pony Strawberry Brandy,
One jigger El-Bart Gin.
Frappe, strain in cocktail glass. Sprig of mint
on the top. Serve.

1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Clover-Leaf Cocktail.

Juice of a lime.
Teaspoonful of Grenadine Syrup.
White of one egg.
One-half jigger of Dry Gin.
Shake well in cracked ice and strain
Float a Mint Leaf.

1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Clover Club.

Juice of half lemon.
White of an egg.
Half teaspoonful powdered sugar.
One drink of Plymouth Gin.
One pony Raspberry Syrup.
Frappe thoroughly and serve in claret
glass with a sprig of mint on top.

1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Clover Club.

Juice of lime.
Few dashes of Grenadine Syrup.
White of an egg.
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.

1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 21. Clover Club Cocktail.

1/3 French Vermouth.
2/3 Dry Gin.
1 teaspoon Grenadine or raspberry syrup.
White of one egg.
1/4 teaspoon sugar.
1/2 teaspoon lemon juice; cracked ice.
Shake in shaker and serve in wine glass,
adding one dash of ANGOSTURA BITTERS
on top.

1912 E.J.M.: The Great American Cocktail. Seite 6. Clover Leaf (or Clover Club) Cocktail.

Fill mixing glass with Ice          Shake,
Pony of Grenadine Syrup        Strain and
White of an Egg                        Serve in
Juice of half a Lime                  Wine glass
Jigger of Gallatin Dry Gin        Sprig of Mint
.                                                 Leaf on top.

1912 William T. Boothby: The World’s Drinks and How to Mix Them. Seite 28. Clover Club. Appendix: Some new-up-to-now seductive American cocktails. Clover Club Cocktail.

Into a mixing glas of cracked ice, place two barspoonfuls of imported
Grenadine syrup (raspberry syrup will answer the purpose), just enough
fresh squeezed lemon Juice to overcome the sweetness of the syrup, half of
the white of an egg, and a Jigger of Coates Plymouth gin; shake thoroughly,
strain into a small claret glass, and serve.

1913 Bartender’s Association of America: Bartenders’ Manual. Seite 21. Clover Leaf.

(In mixing glass.) 1/2 full of ice;
juice 1/2 lime; 3 dashes of grenadine syrup; white
of 1 egg; dash of maraschino; drink of Gordon
gin. Shake and strain in large cocktail glass; deco-
rate with leaves of mint to represent closer leaf.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 47. Clover-Leaf-Cocktail.

Mixbecher mit 3—4 Stck. Eis, 5
Spritzer Grenadine, 1 Cocktailglas Gordons dry Gin,
1 Eiweiß, schütteln, in Champagner-Becher seihen. Der
Rand desselben wird vorher mit Citrone befeuchtet und
dann in Staubzucker gesteckt, so daß der Zucker am
Rande haften bleibt.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 18. Clover Leaf Cocktail.

Juice of 1/2 a Lemon.
White of One Egg.
1 Jigger Dry Gin.
1 Barspoon Raspberry Syrup.
Shake well.
1 Sprig of Mint on top.

1914 https://archive.org/details/forbride00amer/page/n69/mode/2up?q=%22clover+club+cocktail%22 Anonymus: For the Bride. Seite 64. Clover Club Cocktail.

Made same as Clover Leaf.

Seite 62. Clover Leaf.

Use mixing glass half full of crushed ice, squeeze juice
of one-half lime, two dashes of abricotine, white of an egg, one-half jigger of
Gordon dry gin, one-half jigger of Italian vermouth. Shake well, strain into
cocktail glass and serve.

Seite Clover Leaf Cocktail.

Made same as Clover Leaf.

1914 Anonymus: The Art of Mixing Them. Seite 24. Clover Club Cocktail.

Fill large bar glass 1/2 full fine ice; 1/2 pony
raspberry syrup; 1/2 jigger dry gin; 1/2 jigger
French vermouth; white of 1 egg. Shake well;
strain into cocktail glass and serve.

1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 21. Clover Leaf Cocktail.

This is a Gibson cocktail with
“fixins.” After filling the mixer with
cracked ice take
one-third measure French ver-
mouth
two-thirds measure dry gin
three teaspoonsful grenadine syrup
one teaspoonful lime juice
white of one egg;
shake thoroughly and serve in a wine
glass. A sprig of young mint dropped
on top will add to the appearance.

1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. Clover-Leaf Cocktail.

Juice of a lime.
Teaspoonful of Grenadine Syrup.
White of one egg.
One-half jigger of Dry Gin.
Shake well in cracked ice and
strain.
Float a Mint Leaf.

1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. Clover Club.

Juice of half lemon.
White of an egg.
Half teaspoonful powdered sugar.
One drink of Plymouth Gin.
One pony Raspberry Syrup.
Frappe thoroughly and serve in
claret glass with a sprig of mint on
top.

1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. Clover Club.

Juice of lime.
Few dashes of Grenadine Syrup.
One-sixth Italian 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 raspber-
ries with muddler.

1914 Jacques Straub: Drinks. Seite 23. Clover Leaf Cocktail.

Juice of 1/2 a lemon.
White of one egg.
1 jigger dry gin.
1 barspoon raspberry syrup.
Shake well. 1 sprig of mint on top.

1915 John B. Escalante: Manual del cantinero. Seite 11. Clover Leaf Cocktail.

(Clover lif cockteil)
USE LA GINCOTELERA
Echese la necesaria cantidad de hielo fino para me-
diarla, y agréguese:
Huevo   .   .   .   .   .   .   .   .   .   .   .   .   .   .   1 clara.
Bitters de naranja .   .   .   .   .   .   .   Unas gotas.
Ginebra    . . . . . . . . . . . .   . 2 partes.
Sirope de frambuesa .   .   .   .   .   .   .   . 1 parte.
Agítese bien hasta que esté bien frappé, cuélese en una
copa de las de cocktail, y sírvase.

1916 Count Benvenito Martini: Cocktail-ology. Clover Club.

1-2 jigger Gin
1-2 jigger French vermouth
1-2 jigger raspberry syrup
White of 1 Egg
Fill large glass one quarter full of fine
ice. Shake well and strain into cocktail
glass. A quick way to be in clover!
Yes, we know how bad that pun is!

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 43. Clover Club Cocktail.

White of an egg
Juice of half a lime
Juice of half a lemon
Juice of half an orange
1 teaspoonful Raspberry Syrup
100% Gordon Dry Gin
1 sprig fresh mint.
Fill glass with broken ice; shake, strain and serve.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 44. Clover Leaf Cocktail.

Juice of half a lemon
White of an egg
100% Gordon Dry Gin
1 teaspoonful Grenadine Syrup.
Shake well. Piece of mint on top, and serve.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 106. Clover Leaf.

In genuine old fashioned American hot weather nothing
seems to tickle the palate like a good American drink, and
the kind selected generally indicates the characteristic of
the person drinking. In winter a man will take almost any-
thing that happens to be the fad for the moment, whether
highly flavored or not, but in summer the demand is for
something that will quench the thirst, whether beer, lemo-
nade or gin rickey or some other beverage. The Clover
Leaf is said to be popular in the city of brotherly love.
Certainly it is decorative, for it has a soft orchid color, with
a rim of white.
Drink is made of:
100% Gordon Dry Gin
10 dashes Grenadine
White of an egg
1 sprig of mint.
Fill glass with cracked ice, shake well, strain in cham-
pagne glass and serve.

1916 https://babel.hathitrust.org/cgi/pt?id=uc1.31175035238792&view=1up&seq=98&q1=clover%20club Samuel E. Davies: Canapes, Salads, Sandwiches, Drinks, etc. Seite 96. Clover Club Cocktail.

White of egg, 1 tsp. Powdered sugar, 1/2 tsp.
lemon juice, 1 1/2 cocktail glass of Gordon Gin,
1 liquer glass Grenadine. Shakes thoroughly
and strain. Serve strawberry on top. This
makes 2 large cocktails. For frosting the
glasses in any color, see Bronx Cocktail.

1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 13. Clover Leaf Cocktail.

1/3 Grenadine
2/3 Gin
White of an Egg
Juice of 1/2 Lime
Shake well in a mixing glass with cracked ice, strain and serve with a mint
leaf on top.

1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 13. Clover Club Cocktail.

Made same as Clover Leaf Cocktail without the mint.

1917 Jacob A. Didier: The Reminder. Seite 6. Clover Leaf Cocktail.

Use a mixing glass.
White of an egg.
2 dashes lemon juice.
1 teaspoonful grenadine syrup.
1/3 drink French vermouth.
2/3 drink dry gin.
1/2 glass fine ice.
1 teaspoonful cream.
Shake, strain in cocktail glass to
serve fancy; add sprig of mint.

1917 Jacob A. Didier: The Reminder. Seite 146. Clover Club Cocktail.

Use a mixing glass.
2 or 3 dashes of lemon juice.
1/2 pony raspberry syrupy
White of an egg.
1 drink of dry gin.
1/2 glass cracked ice.
Shake, strain into cocktail glass, and
serve.

1917 Tom Bullock: The Ideal Bartender. Seite 27. Clover Club Cocktail.

Fill large Bar glass 1/2 full Fine Ice.
1/22 pony Raspberry Syrup.
1/2 jigger Dry Gin.
1/2 jigger French Vermouth.
White of 1 Egg.
Shake well; strain into Cocktail glass and serve.

1917 Tom Bullock: The Ideal Bartender. Seite 27. Clover Leaf Cocktail.

Fill Mixing glass with Lump Ice.
1/2 pony Cusenier Grenadine.
The white of one Egg.
1 jigger Sir Robert Burnette’s Old Tom Gin.
Shake well and strain into a Cocktail glass.

1920 Anonymus: Down the Hatch. Seite 6. Clover Club Cocktail.

1 tablesp Raspberry Syrup 5 small lumps Ice
1 jigger Old Tom Gin 3 tsps Lemon Juice
Shake it well enough but not to let ice melt too much. Strain
into stem glass.

1920 Anonymus: Good Cheer. Seite 11. Clover Leaf Cocktail.

Juice of 1/2 a lemon.
White of one egg.
1 shot dry gin.
1 barspoon raspberry syrup.
Shake well. 1 sprig of mint on top.

1920 Anonymus: Gooderham & Worts Limited. Seite 12. Clover Leaf Cocktail.

Half fill shaker with
cracked ice
1/3 Hyde Park Dry Gin
1/6 Italian Vermouth
1 White of Egg
Juice of a small Lime (or
1/4 Lemon)
1 teaspoonful of Grena-
dine
Sprig of fresh mint
Shake well, strain and
leave mint leaf on top.

1920 Anonymus: Metropolitain Club, Washington, D.C., Cocktails. Seite 11. Clover Club.

White of one egg,
lemon or lime juice, one and half
lemons, 3/4 Gordon Gin, 1/4 Grena-
dine, Frappe.

1920 Bertha E. L. Stockbridge: What to Drink. Seite 44. Clover Leaf Cocktail.

1 cupful of orange juice,
1/8 cupful of grenadine (2 tablespoonfuls),
1 cupful of cracked ice,
1 egg white.
This will be quite enough for four cocktails.
Place all the ingredients into a cocktail shaker, and shake
vigorously for two or three minutes, strain into cocktail
glasses, which have been chilled. Serve immediately.

1921 Adolphe Torelli: Guide du barman. Seite 41. Clover.

Shaker avec glace pilée, le jus d’un
demi citron, une cueillère à bouche de sirop de
framboise, un verre de gin, un blanc d’œuf, deux
traits de siphon, agiter et passer dans un petit
tumbler, saupoudrer de vanille at servez avec
chalumeaux.

1922 Anonymus: Quelques recettes pour boissons américaines. Seite 21. Cloves Leaf Cocktail.

Verre n^o 3.
Prendre un gobelet en argent, mettre quelques mor-
ceaux de glace:
1 cuillerée à café de SUCRE EN POUDRE,
1 cuillerée à café de SIROP DE GRENADINE ou
de SIROP DE FRAMBOISE BOLS,
1 BLANC D’ŒUF.
Finir avec du BOLS’ DRY GIN, adapter un second
gobelet, frapper fortement, passer dans le verre n^o 3,
servir.

1922 Robert Vermeire: Cocktails. Seite 23. Clover Club Cocktail.

Fill the shaker half full of broken ice and
add: The white of a fresh egg.
The juice of a small fresh Lime.
1 teaspoonful of Raspberry Syrup.
2/6 gill of Gin.
1/6 gill of French Vermouth.
Shake well and strain into a small wine-
glass. When no limes are to hand, lemons
are usually used, and Grenadine is often sub-
stituted for Raspberry Syrup.
The Royal Clover Club is made with the
yolk instead of the white of egg.
The Clover Leaf is a Clover Club shaken
up with 1 or 2 sprigs of fresh mint and
decorated with a mint leaf on the top.

1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 22. Clover Club Cocktail.

1 white of Fresh Egg, Juice of small Lime (or
1/4 Lemon),1 teaspoonful Raspberry Syrup, 1/3 Gin,
1/6 Italian Vermouth.
Note. — In London for some time it has been the
custom to serve Grenadine instead of Raspberry.

1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 23. Clover Leaf Cocktail.

1 white of Egg, Juice of a small Lime (or 1/4 Lemon),
1 teaspoonful of Grenadine, 1 sprig of Fresh Mint,
1/3 Gin, 1/6 Italian Vermouth.
Shake well, strain, and leave mint-leaf on top.

1924 Antonio (Tony) Fernández: Manual del barman. Seite 49. Clover Club Cocktail.

En la cocktelera con
hielo, échese una cucharadita de jugo de limón,
una media cucharadita de Granadina y media cla-
ra de huevo fresca; bátase bien y agréguese una
copa de Dry Gin (ginebra inglesa), vuélvase a
batir, extráigase el hielo y bátase otra vez; sír-
vase colado en un vaso o copa alta. Para que re-
sulte agradable a la vista debe tener un dedo de
espuma por encima; agréguese la punta de una ra-
ma de menta sobre la espuma y sírvase.

1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 24. Clower-Club cocktail.

Se prépare dans le shaker à moitié rempli
de glace en morceaux: 1 blanc d œuf bien
frais, le jus d’un beau 1/2 citron, 1 petit verre
à liqueur de sirop de grenadine, 1/2 dl. de
Dry-Gin. — Bien secouer et passer dans un
verre à vin avec une râpée de noix de mus-
cade. On peut aussi se servir de sirop de
framboise ou de grenadine.

1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 24. Royal Clower-Club cocktail.

Est le même que le clower-club, mais on
remplace le blanc d’œuf par un jaune d’œuf.

1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 24. Clower leaf cocktail.

Est le même que le Clower-club ou le
Royal clower-club, mais en ajoutant dans le
mélange 2 ou 3 feuilles de menthe fraîche, et
une fois servi, mettre une feuille de menthe
fraîche sur le bord du verre.

1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 10. Clover Club.

2|3 Gin
1|3 Granadina
Poco jugo limón
Clara de un huevo.
Bátase bien frape, sírvase copa de Clover.

1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 10. Clover Creaf.

Se hace como el anterior, poniéndole solamente un poqui-
to de menta fresca encima.

1925 Anonymus: About Town Cocktail Book. Seite 9. Cover Club.

One portion Dry Gin
Juice of one-half lime
White of one egg
Tablespoonful Grenadine or Strawberry Syrup
Fill with ice, shake well, strain into large cocktail glass, and
serve with sprig of mint on top.

1925 Anonymus: About Town Cocktail Book. Seite 9. Cover Leaf.

The white of an egg
Mint shaken in C. T.
1/2 teaspoon of Lime Juice
60% Gin
40% Italian Vermouth
Put Mint Leaf in shaker
Serve with a leaf of Mint on top.

1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 18. Clover Club Cocktail.

2/3 Gin, 1/3 Grenadine, white of egg, dash of
lemon juice.
Shake and strain.

1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 31. Grand Royal Clover Club Cocktail.

Glass of Gin, 1 egg, juice of 1/2 a lemon,
tablespoonful of Grenadine.
Shake and strain.

1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 53. Royal Clover Club Cocktail.

Glass of Gin, yolk of 1 egg, dash of lemon
juice dash of Grenadine.
Shake and strain.

1926 Anonymus: The Cocktail Book. Seite 12. Clover Club Cocktail.

Use Mixing Glass.
ONE portion dry gin; juice of one-half
lime; white of one egg; tablespoonful
Grenadine or strawberry syrup. Fill with
ice, shake well, strain into a large cocktail
glass, and serve with sprig of mint on top.

1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 32. Clover Club Cocktail.

1 white of Fresh Egg, Juice of small Lime (or
1/4 Lemon), 1 teaspoonful Raspberry Syrup, 1/3 Gin,
1/6 Gancia Italian vermouth.
Note. – In London for some time it has been the
custom to serve Grenadine instead of Raspberry.

1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 33. Clover Leaf Cocktail.

1 white of Egg, Juice of a small Lime (or 1/4 Lemon),
1 teaspoonful of Grenadine, 1 sprig Fresh Mint,
1/3 Gin, 1/6 Italian Vermouth.
Shake well, strain, and leave mint-leaf on top.

1926 W. Slagter: Cocktails. Seite 46. Clover Club Cocktail.

Doet in den Shaker:
2/3 deel Gordon’s Old Tom Gin
1/3 deel Marasquin Wijnand Fockink
1 Eiwit met een weinig Room
5 Druppen Grenadine.
Behandeling als bij recept No. 91.

Seite 39. 91. Alexandre Cocktail.

Behandeling:
De beide helften van den Shaker worden
als een bus ineengesloten.
Dan goed omschudden en in een Cock-
tailglas doen, waarbij men een zeefje ge-
bruikt, om bet ijs terug te houden.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 52. Clover Club Cocktail.

Dans un sha-
ker avec de la glace pilée, deux traits d’Orange-
bitter, un trait de sirop de fraises, une cuillère à
café de Chartreuse, un demi-verre de Vermouth
Cinzano, un demi-verre de Dry-Gin, un trait de
blanc d’œuf. Agiter, passer dans un verre à cock-
tail garni d’un zeste de citron et de chalumeaux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 52. Clover Cocktail.

Dans un shaker avec
de la glace pilée, le jus d’un demi-citron, un
verre à liqueur de sirop de framboises, un verre
de Gin, un peu de blanc d’œuf, un trait d’eau de
Seltz, agiter, passer dans un petit gobelet. Ajou-
ter quelques gouttes de vanille. Chalumeaux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 52. Clover Leaf Cocktail.

Dans un shaker
aved de la glace pilée, une cuillère à café de sucre
en poudre, une cuillère à café de sirop de grena-
dine, deux traits de blanc d’œuf, un vèrre de
Dry-Gin. Agiter fortement, passer dans un verre
à cocktail, garnir d’une courte paille.

1927 Anonymus: El arte de hacer un cocktail. Seite 21. Clover Club.

2/3 ginebra inglesa.
1/3 Granadina.
1/2 jugo de toronja.
Clara de huevo.
Poquito de azúcar.
Bátase y sírvase.

1927 Anonymus: El arte de hacer un cocktail. Seite 21. Clover Leaf.

Jugo de 1/2 limón.
Clara de un huevo.
Vasito de ginebra inglesa.
Cucharadita de jarabe de frambuesa.
Bien batido y póngasele yerbabuena.

1927 Anonymus: The Cocktail Book. Seite 12. Clover Club Cocktail.

1927 Harry McElhone: Barflies and Cocktails. Seite 22. Clover Club Cocktail.

1 white of Fresh Egg, Juice of small Lime (or 1/4 Le-
mon), 1 teaspoonful Raspberry Syrup, 1/3 Gin , 1/6 Italian
Vermouth.
Note. – In London for some time it has been the custom
to serve Grenadine instead of Raspberry.

1927 Harry McElhone: Barflies and Cocktails. Seite 22. Clover Leaf Cocktail.

1 white of Egg, Juice of a small Lime (or 1/4 Lemon ).
1 teaspoonful of Grenadine, 1 sprig of Fresh Mint,
1/6 Vermouth ltalian.
Shake well, strain, and leave mint-leaf on top.

1927 Jean Lupoiu: 370 recettes de cocktails. Seite 24. Clover Club Cocktail.

1 blanc d’œuf, le jus d’un 1/4 citron,
1 jet Sirop Grenadine, 1/6 Vermouth Noil-
ly Prat, 1/6 Vermouth Cinzano, 1/3 Gin.
Bien agiter et servir.

1927 Jean Lupoiu: 370 recettes de cocktails. Seite 26. Clover Leaf Cocktail.

1 blanc d’œuf, le jus d’un 1/4 citron, 1
jet Grenadine, 1 jet Pippermint, 1/3 Ver-
mouth Noilly Prat, 1/3 Gin.

1927 Judge Jr.: Here’s How!. Seite 56. Clover Club.

1 jigger of Gordon water;
the white of an egg;
the Juice of a lemon;
a dash of grenadine.

1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 50. Clover-Club.

1 blanc d’œuf, le jus d’un
quart de citron, 2 traits de Grenadine, 2/3 Gin, 1/3 Ver-
mouth italien. Shaker.

1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 25. Le Pied De Trèfle. Clover club.

Prendre un verre de sirop de grenadine, une cuille-
rée à thé de jus de citron, trois verres et demi de gin,
un verre et demi de vermouth français et un blanc d’œuf
entier. Mettre abondance de glace et frapper soigneuse-
ment. Servir en plaçant sur chaque verre une feuille de
trèfle.

1927 Paul E. Lowe: Drinks. Seite 40. Clover Club Cocktail.

Fill large bar glass 1/2 full fine ice.
1/2 pony raspberry syrup.
1/2 jigger dry gin.
1/2 jigger French Vermouth,
White of 1 egg.
Shake well; strain into cocktail
glass and serve.

1927 Piero Grandi: Cocktails. Seite 30. Clover Club Cocktail.

Un blanc d’oeuf frais, jus d’un quart de Ci-
tron, une cuillerée à thé de sirop de framboises,
1/3 de Gin, 1/6 Vermouth Italien. (A Londres
un certain temps on le servait avec du sirop
de Grenadine au lieu de framboises).

1927 Piero Grandi: Cocktails. Seite 31. Clover Leaf Cocktail.

1 blanc d’oeuf, jus d’un petit citron, ou 1/4
de citron, une cuillerée à thé de grenadine, un
brin de menthe fraiche, 1/3 de Gin, 1/6 Ver-
mouth Italien. Mélangez bien et laissez les
brins de menthe, à la surface.

1928 Anonymus: A.B.C. of Mixing Cocktails. Seite 12. Clover Leaf Cocktail.

Half fill shaker with
cracked ice
1/3 Hyde Park Dry Gin
2/6 Italian Vermouth
1 White of Egg
Juice of a small Lime (or
1/4 Lemon)
1 teaspoonful of Grena-
dine
Sprig of fresh mint
Shake well, strain and
leave mint leaf on top.

1928 Charles S. Warnock: Giggle Water. Seite 90. Clover.

One-half of Lime        }
White of One Egg             }
One-quarter Grenadine } Frappé
One-half Dry Gin            }

1928 Judge Jr.: Here’s How! Seite 50. Clover Club.

1 jigger of Gordon water;
the white of an egg;
the juice of a lemon;
a dash of grenadine.

1928 Pedro Chicote: Cocktails. Seite 127. Clover-Club-Cocktail.

Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
El jugo de medio limón.
1 copita de jarabe de frambuesa.
1 – de gin.
Un poco de clara de huevo.
Agítese y sírvase en vaso mediano, añadiendo un
poco de agua de seltz y unas gotas de vainilla.
Sírvanse pajas.

1928 Pedro Chicote: Cocktails. Seite 128. Clover-Leaf-Cocktail.

Prepárese en cocktelera:
Unos pedacitos de hielo.
1 cucharada de azúcar.
1 – de jarabe de granadina.
Un poco de clara de huevo.
1 vasito de dry gin.
Agítese muy bien y sírvase en copa de cocktail,
con pajas.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 52. Clover Club Cocktail.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 52. Clover Leaf Cocktail.

Dans un shaker
avec de la glace pilée, Une cuillère à café dé sucre
en poudre, une cuillère à café de sirop de grena-
dine, deux traits de blanc d’œuf, un verre de
Dry-Gin. Agiter fortement, passer dans un verre
à cocktail, garnir d’une courte paille.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 36. Clover Club.

(New Willard.) Two parts dry gin, one part French
brandy, pony fresh cream, juice of two limes, dash of strawberry brandy.

1929 Frank Shay: Drawn form the Wood. Seite 180. Clover Club.

One part Gin
One half part Grenadine
Juice of half a lime
White of one egg
Frappé and strain into cocktail glass into which has been
dropped a maraschino cherry

1929 Juan A. Laser: Libro de cocktail. Seite 8. Clover Club Cocktail.

Use la copa fría
Una porción de Gordon Gin.
El jugo de media naranja Lima.
La clara de un huevo.
Una cucharadita de sirope de fresa.
Bátalo fuertemente con hieio picado en la cote-
lera, cuélelo y sírvalo en la copa larga de Cocktail,
fría. salpicado con gotas de menta.

1929 Juan A. Laser: Libro de cocktail. Seite 8. Clover Club Cocktail.

Use la copa fría
Una pórcion de Dry Gin.
La clara de un huevo.
Unas gotas de limon.
Unas gotas de granadina.
Bátalo con hielo bien picado en la cotelera, cué-
lelo y sírvalo en la copa larga de Cocktail, fria.

1929 Schürger Rezsö: A Mixer. Seite 14. Clover Club.

1 tojás fehérje, 1 1/2 citromlé, 3/4 Gordon Gin,
1/4 Grenadine, rázni (frappe)

1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 29. Clover Club.

4 parts Dry Gin
2 parts French Vermouth
1 part Grenadine
1 part Lime Juice
1 white of an Egg per cocktail
Italian Vermouth may be substituted if
desired.

1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 29. Clover Leaf.

This is the same as a Clover Club cocktail
but is shaken up with a few sprigs of fresh
mint and decorated with a mint leaf on top.

1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 69. Royal Clover Club.

This is the same as a Clover Club cocktail
but the yolk instead of the white of an Egg is
used.

1930 Anonymus: For Home Use. Seite 9. Clover Club Cocktail.

Half fill shaker or mixing glass with
fine ice.
a teaspoonful Raspberry Syrup.
3 dashes Angostura Bitters.
1/2 wineglass Dry Gin.
1/2 wineglass French Vermouth.
White of one egg.
Mix well; strain into cocktail
glass and serve.

1930 Anonymus: Here’s How. Seite 11. Clover Leaf Cocktail.

Juice of 1/2 a lemon,
White of one egg.
1 shot dry gin.
1 barspoon raspberry syrup.
Shake well. 1 sprig of mint on top.

1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 44. Clover Club Cocktail.

YVONNE D’ARLE, musical comedienne.
“I still prefer the old, reliable Clover Club Cocktail.
They are mixing it now even at Deauville. In a shaker
place a pony of dry gin, juice of half a lime, white of
a raw egg, and a spoonful of Grenadine. Fill with ice,
shake and strain into a cocktail, glass. When serving it
should be garnished with a sprig of fresh mint.”

1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 26. Clover Club.

A favorite with the ladies everywhere. It looks
so innocent and tastes so good! We suggest it for
the Tuesday Afternoon Sewing Club, and if you
can thread a needle after two rounds of CLOVER
CLUBS you win the grand prize. Equally good
for Crazy-Quilting Parties.

One part Gin
One-half part Grenadine
Juice of half a Lime
White of one egg
Frappé and strain into cocktail glass into
which has been dropped a maraschino cherry

1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 26. Clover Club Special.

The real reason for the fame of the Chateau
Frontenac, Quebec. This recipe is the CLOVER
CLUB as served by Bertani, former head waiter
at the Chateau. We can hardly wait to drive up
to Canada. In fact, we don’t think we will wait.

Cracked ice put into a shaker
Three parts Vickers’ London Dry
One part fresh cream
One part Grenadine
Shake well and serve in sauterne glass

1930 Dexter Mason: The Art of Drinking. Seite 3. Clover Club No. 1.

3 parts gin
1 part French Vermouth
1 part lemon juice
1/2 part grenadine syrup
White of an egg to each 4 cocktails.

Saute some small circles of
bread in olive oil until they are
crispy golden brown. Spread
them sparingly with Anchovy
butter (see recipe on page 75).
Place a shaving of smoked sal-
mon on each. Garnish with a
shred of lemon peel, and chopped
parsley.

1930 Dexter Mason: The Art of Drinking. Seite 11. Clover Club No. 2.

1 part gin
1/4 part heavy cream
1/4 part grenadine
1/4 part lemon juice
1/4 part French Vermouth
White of an egg to each 4 cocktails.

Peel a large solid cucumber.
Slice the long way into wedge-
shape strips. Soak these in ice
salt water with 3 cloves of garlic
until the cucumber is crispy.
Sprinkle with celery salt.
Serve these with a bowl of
potato chips.

1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 8. Clover Leaf Cocktail.

1 blanc d’œuf, le jus d’un 1/4 citron, 1 jet Grena-
dine, 1 jet Pipermint, 1/3 vermouth Noilly Prat,
1/3 Gin.

1930 F. Koki: Cocktails. Clover-Lauf-Cocktail.

Nehme einen Schüttelbecher mit Eis.
1 frisches Eiweiss,
1/3 Glas Gordon-Gin,
1/3 ” Grenadine,
1/3 ” Zitronensaft.
Kräftig schütteln, seihe das Getränk in ein Flip-Glas.

1930 F. Koki: Cocktails. Clover Club-Cocktail.

Schüttelbecher mit Eis.
1 frisches Eiweiss,
1 Teelöffel Zucker,
1        ”       Grenadine,
1        ”       Zitronensaft,
2/3 Glas Dry Gin,
1/3    ”    franz. Vermuth.
Kräftig schütteln, seihe es in ein Weinglas u. serviere mit Strohhalm.

1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 33. Clover Leaf. Cocktail.

Jugo de un limón.
Clara de un huevo.
Vasito de ginebra seca,
Cucharadita de granadina.
Bien batido. Yerbabuena.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 48. Clover Club Cocktail.

The Juice of 1/2 Lemon,
or of 1 Lime.
1/3 Grenadine.
The White of 1 Egg.
1/3 Dry Gin.
Shake well and strain into
medium size glass.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 48. Clover Leaf Cocktail.

The same as CLOVER CLUB,
with a sprig of fresh Mint
on top.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 77. Grand Royal Clover Club Cocktail.

The Juice of 1/2 Lemon.
1 Tablespoonful Grenadine.
1 Egg. 1 Glass Dry Gin.
Shake well and strain into
medium size glass.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 138. Royal Clover Club Cocktail.

The Juice of 1/2 Lemon.
1 Tablespoonful Grenadine.
The Yolk of 1 Egg.
1 Glass Gin.
Shake well and strain into
medium size glass.

1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 32. Clover Club Cocktail.

1 white of Fresh Egg, Juice of small Lime (or
1/4 Lemon), 1 teaspoonful Raspberry Syrup, 1/3 Gin,
1/6 Italian Vermouth.
Note. – In London for some time it has been the
custom to serve Grenadine instead of Raspberry.

1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 33. Clover Leaf Cocktail.

1 white of Egg, Juice of a small Lime (or 1/4
Lemon). 1 teaspoonful of Grenadine, 1 sprig of
Fresh Mint, 1/3 Gin, 1/6 Italian Vermouth.
Shake well, strain, and leave mint-leaf on top.

1930 Jere Sullivan: The Drinks of Yesteryear. Seite 17. Clover Club.

Broadway Same as above without egg
. Shake well, using cocktail glass.

Above, Seite 17: Chocolate or Coffee.

For Ladies                    1/3 B. B. Brandy
and Gentlemen.          2/3 Port Wine
.                                    One whole egg.

1930 Jere Sullivan: The Drinks of Yesteryear. Seite 18. Clover Leaf.

Resturant                     White of an egg
Favorites.                     Dash of Grenadine Syrup
.                                      1/3 French Vermouth
.                                      2/3 Gin
.                                      A dash of lime juice
.                                     Shake well and strain into claret glass.

1930 Judge Jr.: Noble Experiments. Seite 57. Clover Club.

(as served at the Château Frontenac)
1 jigger Gin
1/3 jigger Cream
1/3 jigger Grenadine
Shake.

1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 17. Clover Club Cocktail.

Fill the shaker half full of broken ice and add:
The white of a fresh egg
The juice of a small fresh lime or of a lemon
One teaspoon of Grenadine syrup
2/3 of Dry Gin
1/3 of French Vermouth.
Shake well and strain into a wine glass.

1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 17. Clover Leaf Cocktail.

The Clover Leaf is a Clover Club shaken
up with one or two sprigs of fresh mint, and
decorate with a mint leaf on the top.

1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 30. Royal Clover Club Cocktail.

The Royal Clover Club Cocktail is made the
same way as the Clover Club but the yolk
of the egg is used instead of the white of an egg.

1930 Pedro Chicote: La ley mojada. Seite 125. Clover-Club-Cocktail.

Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
El jugo de medio limón.
1 copita de jarabe de frambuesa.
1 — de gin.
Un poco de clara de huevo.
Agítese y sírvase en vaso mediano, añadiendo un
poco de agua de seltz y unas gotas de vainilla. Sír-
vanse pajas.

1930 Pedro Chicote: La ley mojada. Seite 125. Cloves-Leaf-Cocktail.

Prepárese en cocktelera:
Unos pedacitos de hielo.
1 cucharada de azúcar.
1 — de jarabe de granadina.
Un poco de clara de huevo.
1 vasito de dry gin.
Agítese muy bien y sírvase en copa de cocktail,
con pajas.

1930 Ridgely Hunt & George S. Chappell: The Saloon In The Home. Seite 51. The Clover Club.

1/2 Gin.
1/2 Lemon Juice.
1/4 Grenadine.
White of one egg.

1930 Virginia Elliott & Phil D. Stong: Shake ’em up. Seite 35. Clover Club Cocktail.

Two parts gin
One part lemon juice
One part orange juice
and the stiffly beaten white of one egg
Shake this until it is very cold. Some de-
mented people add a tablespoon of strained
honey, and swear that it is good!

With this serve:
Mix together equal parts of Brie cheese and
butter. Spread on a saltine and garnish with
one thin slice of stuffed olive.
or
CAVIARETTES
Filled with caviar (black or pink), seasoned
with lemon juice and garnished with the grated
white of hard boiled egg, and a dash of paprika.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 28. Clover Club.

Gin . . . . . . . . . . . . 3/4 jigger        Lemon . . . . . . . . 4 drops
Grenadine . . . . . . 1 spoon          Egg . . . . . . . 1/2 of white
.                         Nutmeg . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 28. Clover Club, No. 2.

Gin . . . . . . . . . . . . 1/2 jigger       Cream . . . . . 1 spoon
Fr. Vermouth . . . . 1 spoon          Lemon . . . . . 1 spoon
Grenadine . . . . . . 1 spoon          Egg . . . . . 1/2 of white
.                           Nutmeg . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 28. Clover Club, No. 3.

Gin . . . . . . . . . . . . 2/3 jigger Cream . . . . . . . . 1/6 jigger
Grenadine . . . . . . 1/6 jigger Nutmeg . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 29. Clover Club, No. 4.

Gin . . . . . . . . . . . . 1/2 jigger    Fr. Vermouth . . . . . . 1/4 jigger
Lemon . . . . . . . . . 1 spoon       Raspberry Syrup . . . 1 spoon
Egg . . . . . . . . . 1/2 of white      Nutmeg . . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 29. Clover Leaf.

Gin . . . . . . . . . . . . 1/2 jigger       Fr. Vermouth . . . . . . . 1/4 jigger
Lemon . . . . . . . . . 1 spoon         Grenadine . . . . . . . . . 1 spoon
Egg . . . . . . . . . 1/2 of white        Mint . . . . . . . . . . . . . . 1 sprig
Bruise mint and shake all well with ice. Strain into chilled cocktail glass,
add 1 mint leaf and serve.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 29. Clover Royal.

Gin . . . . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . . . . 1/4 jigger
Grenadine . . . . . 1 spoon Lemon . . . . . . . . . . . . . 1 spoon
Egg . . . . . . . . . . 1/2 of yolk Nutmeg . . . . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 127. Clover Club.

A Philadelphia importation, originated, it is said, 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.

(star glass)
Juice one-half Lemon
One-half spoon Sugar
One-half pony Raspberry
One-fourth pony White of Egg
One jigger Gin
Shake well; strain

1931 Anderson Fredericks: 100 Cocktails. Seite 9. The Clover Club.

2 parts Gin                                   Juice of small lime
1 part Regular Vermouth           (or 1/4 lemon)
White of 1 Egg                             1 teaspoonful Grenadine

1931 Blanche Z. De Baralt: Cuban Cookery. Seite 127. Clover Club Cocktail.

One portion Gordon Gin
Juice of half a lime
White of one egg
One teaspoonful strawberry syrup
Shake well in shaker with cracked
ice, strain and serve in large, well chilled
cocktail glass.
Sprinkle with a few drops of Creme
de Menthe.

1931 Blanche Z. De Baralt: Cuban Cookery. Seite 127. Clover Leaf Cocktail.

Use small mixing glass into which
put:
Juice of half a lemon
White of one egg
Half jigger of Dry Gin
One jigger of cream
Teaspoonful of Grenadine Syrup
Cracked ice
Shake well and strain into a large,
cold cocktail glass.
Sprig of mint.

1931 Dominique Migliorero: L’Art du Shaker. Seite 18. Clover Club Cocktail.

1 blanc d’œuf, 1 cuillerée à café de Grenadine, 1/2 Gin,
1/4 jus de citron, 1/4 Vermouth Turin.
Préparer dans le Shaker, frapper fortement, passer et ser-
vir dans un verre à flip.

1931 John: „Happy Days!“. Seite 41. Clover Club Cocktail.

Yoke of an Egg
Juice of half a Lemon
100 per cent Gordon Dry Gin
One sprig fresh Mint
One teaspoonful Grenadine.
Fill glass with broken ice; shake, strain and serve.

1931 Virginia Elliott & Phil D. Stong: Shake ’em Up. Seite 35. Clover Club Cocktail.

Two parts gin
One part lemon juice
One part orange juice
and the stiffiy beaten white of one egg
Shake this until it is very cold. Some de-
mented people add a tablespoon of strained
honey, and swear that it is good!

1932 Anonymus: One Hundred Ways. Seite 19. Clover Club.

1 teaspoonful of fresh cream
1 dash of French vermouth
1 dash of grenadine
1/2 jigger of lemon juice
1/2 wineglass gin
Shake thoroughly with ice, strain and serve in glass No. 6.

1932 Anonymus: One Hundred Ways. Seite 19. Clover Leaf.

1/4 lemon juice
1/4 Italian vermouth
1/2 gin
1 egg (white only)
2 dashes of grenadine
1 sprig of fresh mint
Shake thoroughly with ice, strain, insert mint leaves and
serve in glass No. 6.

1932 Anonymus: Sloppy Joe’s Cocktails Manual 1931-32. Seite 17. Clover Leaf.

1 White of an Egg.
1 Part of Gin.
1 Part of Noilly
Prat Vermouth.
Drops of Grenadine.
Drops of Curaçao.
Shake with ice, put in a leaf
of Mint, and serve in a tall
glass.

1932 Anonymus: Sloppy Joe’s Cocktails Manual 1931-32. Seite 18. Clover Club.

The juice of a
Lemon.
1 Part of Gin.
1 white of an Egg.
1 Part of Noilly.
Prat Vermouth.
Drops of Grenadine
Drops of Curaçao.
Shake with ice, and serve
in a tall glass.

1932 Anonymus: Sloppy Joe’s Cocktails Manual 1932-33. Seite 24. Clover Leaf.

1/2 The juice of a lemon.
1 White of an Egg.
1 Part of Gin.
Drops of grenadine.
Drops of curacao.
Shake with ice, put in a leaf of
Mint, and serve in a tall glass.

1932 Anonymus: Sloppy Joe’s Cocktails Manual 1932-33. Seite 24. Clover Club.

1/2 The juice of a lemon.
1 Part of Gin.
1 White of an Egg.
Drops of grenadine.
Drops of Curacao.
Shake with ice, and serve in a
tall glass.

1932 James A. Wiley: The Art of Mixing. Seite 10. Clover Club Cocktail.

To the white of a country egg, add the juice of
small lime (or 1/4 lemon), 1/6 raspberry syrup,
2/3 Gin, 1/6 Italian Vermouth, and a flock of
ice.
Turn over 300 revolutions and pour.

1932 James A. Wiley: The Art of Mixing. Seite 10. Clover Leaf Cocktail.

To 1 white of a friendly egg add the juice of a
small lime (or 1/4 lemon), 1/6 Grenadine, 1
sprig of fresh mint, 2/3 Gin, 1/6 Italian Ver-
mouth and ice.
Shake well, strain, serve, and repeat.

1932 Jimmy: The Green Cocktail Book. Seite 29. Clover Club.

4 parts Dry Gin
2 parts French Vermouth
1 part Grenadine
1 part Lime Juice
1 white of an Egg per cocktail
Italian Vermouth may be substituted if
desired.

1932 Jimmy: The Green Cocktail Book. Seite 29. Clover Leaf.

This is the same as a Clover Club cocktail
but is shaken up with a few sprigs of fresh
mint and decorated with a mint leaf oh top.

1932 Jimmy: The Green Cocktail Book. Seite 69. Royal Clover Club.

This is the same as a Clover Club cocktail
but the yolk instead of the white of an Egg is
used.

1932 William C. Feery: Wet Drinks for Dry People. Seite 17. Clover Club Cocktail.

2 ounce (2 portions)
1 1/2 ounces gin.
White of one egg.
Juice of 1/2 lemon.
1/2 to 1 teaspoon Grenadine syrup.
Ice well, shake thoroughly,
serve. Shake a little nutmeg
on top.
(This is one of the nicest cock-
tails in the entire group listed
here and usually calls for a re-
peater or two, especially by the
ladies.
Sometimes in fact it is
called a “Pink Lady.”)

1933 A. E. P. Bird & William C. Turner: Cocktails. Seite 6. Clover Club.

Gin, 3 parts Grenadine, 2 teaspoons
Egg, 2 whites only Lemon, 2 teaspoons
Shake well with ice, strain into glasses, grate nutmeg
over each; serve. The smoothness of this cocktail belies
its potency. The above gives 4 servings.

1933 A. E. P. Bird & William C. Turner: Cocktails. Seite 7. Clover Royal.

Gin, 2 parts                                       French Vermouth, 1 part
Grenadine, 2 teaspoons                  Lemon, 2 teaspoons
.                                Egg, 2 yolks only
This is prepared and served identically as is the pre-
ceding. This gives 4 portions.

Anmerkung: Preceding = Clover Club.

1933 Anonymus: Bottoms Up! Y Como! Clover Club.

1. Juice half lime or lemon.
2. Two dashes Grenadine.
3. Yellow one egg.
4. One fourth French Vermouth.
5. One fourth Italian Vermouth.
6. One half Dry Gin.
7. Decoration– bottom glass Raspberry Syrup– Creme de
Menthe.
Cocktail glass. Stir. Strain.

1933 Anonymus: Cocktail Parade. Seite 5. Clover Club.

2 parts Gin                                     Shake Well
1 part Grenadine                         Serve
White of 1 egg                               Pronto
Juice 1/2 lemon or 1 lime

1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 6. Clover Club.

1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 7. Clover Royal.

Gin, 2 parts                                        French Vermouth, 1 part
Grenadine, 2 teaspoons                   Lemon, 2 teaspoons
.                                   Egg, 2 yolks only
This is prepared and served identically as is the pre-
ceding. This gives 4 portions.

Anmerkung: The preceding = Clover Club.

1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 13. Clover Leaf Cocktail.

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 me-
dium size glass. Put a sprig of
fresh Mint on top.

1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 13. Clover Club Cocktail.

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.

1933 Anonymus: Lest We Forget. Seite 44. Clover Club Cocktail.

One white of fresh egg.
Juice of small lime (or one-fourth lemon)
One teaspoonful Raspberry syrup.
One-third gin.
One-sixth Italian Vermouth.

1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 53. Clover Club Cocktail.

White of Egg, Juice of 1/4 Lemon,
Teaspoonful of Grenadine, 1/3 Gin,
1/6 Italian Vermouth.

1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 24. Clover Leaf.

1/2 The juice of a lemon.
White of an Egg.
Part of Gin.
Drops of grenadine,
Drops of curacao.
Shake with ice, put in a leaf of
Mint, and serve in a tall glass.

1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 24. Clover Club.

1/2 The juice of a lemon.
1 Part of Gin.
1 White of an Egg.
Drops of grenadine.
Drops of Curacao.
hake with ice, and serve in a
tall glass.

1933 Anonymus: The Bartender’s Friend. Seite 61. Clover Club Cocktail.

Gin    Into a shaker put the white of one egg,
Grenadine              juice of 1/2 lemon, 1 teaspoonful of
Vermouth             Vermouth, plenty of cracked ice, and
White of Egg        2 parts of gin to 1 of Grenadine.
Lemon Juice       Shake, strain, and serve.
Ice

1933 Anonymus: The Bartender’s Friend. Seite 62. Clover Leaf Cocktail.

Add a bruised sprig of mint to the in-
gredients of a Clover Club Cocktail,
and serve with a mint leaf on top.

1933 Anonymus: The Cocktail Book. Seite 12. Clover Club Cocktail.

Use Mixing Glass.
ONE portion diy gin; juice of one-half
lime; white of one egg; tablespoonful
Grenadine or strawberry syrup. Fill with
ice, shake well, strain into a large cocktail
glass, and serve with sprig of mint on top.

1933 Fred W. Swan: When Good Fellows Get Together. Vorsatz. Clover Club.

2 Oz Gin
1/4 Oz Grenadine
White of 1 Egg
1/2 Lime

1933 Fred W. Swan: When Good Fellows Get Together. Seite 19. Clover Club Cocktail.

(use mixing goblet)
Juice of 1/2 lime.
1 teaspoonful sugar.
1 dash Grenadine.
1 whiskey glass Gin.
White of one egg.
Fill goblet with ice. Shake well. Before
straining into claret glass, rub orange peel
around rim, then dip into powdered sugar
to give frosted effect.

1933 George A. Lurie: Here’s How. Seite 21. Clover Club.

Gin . . . . . . . . . . 3/4 jigger       Lemon . . . . . . . 4 drops
Grenadine . . . . 1 spoon         Egg . . . . . . . . . . 1/2 of white
.             Nutmeg . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate
nutmeg over and serve.

1933 George A. Lurie: Here’s How. Seite 22. Clover Club No. 2.

Gin . . . . . . . . . . . . 1 pony          Cream . . . . . . . . . . 1 spoon
Fr. Vermouth . . . . 1 spoon       Lemon . . . . . . . . . . 1 spoon
Grenadine . . . . . . 1 spoon       Egg . . . . . . . . . . . . . 1/2 of white
.             Nutmeg . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate
nutmeg over and serve.

1933 George A. Lurie: Here’s How. Seite 22. Clover Club No. 3.

Gin . . . . . . . . . . . . 2/3 jigger Cream . . . . . . . . . . 1/6 jigger
Grenadine . . . . . . 1/6 jigger Nutmeg . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate
nutmeg over and serve.

1933 George A. Lurie: Here’s How. Seite 22. Clover Club No. 4.

Gin . . . . . . . . . . 1 pony         Fr. Vermouth . . . . . 1/4 jigger
Lemon . . . . . . . 1 spoon      Raspberry Syrup . . 1 spoon
Egg . . . . . . . . . . 1/2 of white     Nutmeg . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate
nutmeg over and serve.

1933 George A. Lurie: Here’s How. Seite 22. Clover Leaf.

Gin . . . . . . . . . . 1 pony         Fr. Vermouth . . . . . 1/4 jigger
Lemon . . . . . . . 1 spoon      Grenadine . . . . . . . 1 spoon
Egg . . . . . . . . . . 1/2 of white     Mint . . . . . . . . . . . . 1 sprig
Bruise mint and shake all well with ice. Strain into chilled
cocktail glass, add 1 mint leaf and serve.

1933 George A. Lurie: Here’s How. Seite 22. Clover Leaf.

Gin . . . . . . . . . . , 1 pony         Fr. Vermouth . . . . . 1/4 jigger
Grenadine . . . . . 1 spoon      Lemon . . . . . . . . . . 1 spoon
Egg . . . . . . . . . . 1/2 of yolk        Nutmeg . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate
nutmeg over and serve.

1933 Harry Todd: Mixer’s Guide. Seite 19. Clover Club Cocktail.

Yoke of an egg.
Juice of half a lemon.
One jigger Dry Gin.
One sprig fresh mint.
One teaspoonful Grenadine.
Fill glass with broken ice; shake, strain and serve.

1933 Harry Todd: Mixer’s Guide. Seite 19. Clover Leaf.

Three-fourths cocktail glass of London dry gin.
Juice of one lime or half lemon.
White of one egg.
One-half teaspoonful of Grenadine.
Shake in ice, strain and serve.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Clover Club Cocktail.

White of an egg
Juice of half a lime
Juice of half a lemon
Juice of half an orange
1 teaspoonful raspberry syrup
100% dry gin
1 sprig fresh mint
Fill glass with broken ice; shake, strain, and serve.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Clover Leaf Cocktail.

Juice of half a lemon
White of an egg
100% dry gin
1 teaspoonful grenadine syrup
Shake well. Serve with piece of mint on top.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 158. Clover Leaf.

In genuine old-fashioned American hot weather nothing
seems to tickle the palate like a good American drink, and the
kind selected generally indicates the characteristic of the person
drinking. In winter a man will take almost anything that hap-
pens to be the fad for the moment, whether highly flavored or
not, but in summer the demand is for something that will
quench the thirst, whether beer, lemonade, gin rickey, or some
other beverage. The Clover Leaf is certainly decorative; it has
a soft orchid color, with a rim of white. Drink is made of:-
100% dry gin
10 dashes grenadine
White of one egg
1 sprig of mint
Fill glass with cracked ice, shake well, strain into champagne
glass, and serve.

1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 14. Clover Club Cocktail.

Into a mixing glass, squeeze the juice of one lemon
Add one tablespoonful of orange juice
One teaspoonful of fine sugar
Fill glass with fine ice
2 oz. Gin
1/2 teaspoon of Grenadine
1/2 teaspoon of Peach Syrup
White of one egg
Shake well. Frappe, and strain into a Clover Club glass

1933 William Guyer: The Merry Mixer. Seite 26. Clover Club.

(Pony Glass)
Juice of 1/2 Lemon . . . 1/2 spoon Sugar
1/2 pony Raspberry . . . 1/4 pony White of Egg
1 jigger Silver Wedding Gin
Shake well; strain
You won’t care if you miss the last strain

1934 Anonymus: 100 Famous Cocktails. Seite 25. Clover Club.

Juice of one-half Lemon
White of one egg
One jigger House of Lords Cin
One bar-spoon Grenadine
Ice, shake

1934 Anonymus: 100 Famous Cocktails. Seite 25. Clover Leaf.

Juice of one-half Lemon
White of one egg
One jigger Old Tom Cin
One bar-spoonful sugar
Ice, shake well, strain in original Claret glass, place one sprig
of mint on top of drink

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 21. Clove Leaf Cocktail.

Juice of 1/2 lemon                         1 barspoon Raspberry
White of 1 egg                               Syrup
1 jigger Dry Gin                             Shake well. 1 spray of
.                                                      mint on top

1934 Anonymus: Bar La Florida, Cocktails. Clover Club.

2 Onzas Gin Gordon.                       2 Ounces Gordon Gin.
Varias gotas Menta blanca.          Several Daches White Mint.
El jugo de 1/2 limón verde.          The Juice of 1/2 Lemon.
1 Cucharadita Granadina.            1 Teaspoonful Grenedine.
Hielo menudo. Bien batido y      Plenty of Cracked Ice.
La clara de un huevo.                 The White of 1 Egg.
colado.                                            Shake well and strain into
.                                                      cocktail glass.

1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 24. Clover Leaf.

1/2 The juice of a lemon.
White of an Egg.
Part of Gin.
Drops of grenadine.
Drops of curacao.
Shake with ice, put in a leaf of
Mint, and serve in a tall glass.

1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 24. Clover Club.

1/2 The juice of a lemon
1 Part of Gin.
1 White of an Egg.
Drops of grenadine.
Drops of Curacao.
Shake with ice. and serve in a
tall glass.

1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 100. Clover Club Cocktail.

2 ponies gin.
1 pony Vermouth.
1/2 pony Grenadine.
1/2 pony lime juice.
1 white of an egg.
Frappe till icy cold. Serve in tall thin glass.

1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 100. Clover Club Special.

Shaker half filled with cracked ice, 3 parts Dry gin, 1 part fresh
cream, 1 part Grenadine, shake well, serve in Sauterne glass.
(Chateau Frontenac, Quebec.)

1934 Anonymus: The Masterly Touch. Seite 8. Clover Club.

1 jigger Canada Dry’s Gin
white of egg • juice of 1 lime (or lemon)
dash of Grenadine • crushed ice
shake, strain end serve

1934 Anonymus: What goes with what. Seite 4. Clover Leaf (or Clover Club) Cocktail.

Fill mixing glass with cracked ice, dash of Grenadine Syrup, white
of an egg, juice of half a Lime, one-half wine glass of dry Gin.
Sprig of Mint Leaf on top.

1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 44. Clover Club Cocktail.

YVONNE D’ARLE, musical comedienne.
“I still prefer the old, reliable Clover Club Cocktail.
They are mixing it now even at Deauville. In a shaker
place a pony of dry gin, juice of half a lime, white of
a raw egg, and a spoonful of Grenadine. Fill with ice,
shake and strain into a cocktail glass. When serving it
should be garnished with a sprig of fresh mint.”

1934 G. F. Steele: My New Cocktail Book. Seite 37. Clover Club.

1 portion Dry Gin
juice of 1 lime
white of one Egg
tablespoonful Grenadine
or Strawberry syrup
Serve with sprig of Mint
on top

1934 G. F. Steele: My New Cocktail Book. Seite 38. Clover Club No. 2.

25% Grenadine
25% Lemon juice
50% Dry Gin
white of one Egg
Serve with sprig of Mint
on top

1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 82. Clover Club Cocktail.

2 Dry Gin
1 Grenadine
White of 1 Egg
Juice of 1/2 Lemon, or Lime
Ice. – 25 Shakes. Strain into Cocktail Glass.

1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 8. Clover Club.

Use a large mixing glass.
Half fill with shaved ice.
Juice of half lime.
Half white of one egg.
Half spoon Grenadine syrup.
One jigger Dry Gin.
Shake well and strain into cocktail glass.
The whole white of one egg adding a little extra gin will make
two cocktails.

1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 40. Clover Club.

3/5 Paul Jones Four Star Gin, 1/5 Grenadine, 1/5 Lime Juice,
white of 1 Egg. Shake well with cracked ice and strain. Born at the Bellevue-
Stratford in Philadelphia, and named for a club of legal and literary lights
who used to meet there.

1934 Jean Robert Meyer: Bottoms Up. Seite 12. Clover Club.

One part gin
One half part grenadine
One white of egg
Juice of one small lime
Mix well and strain into cocktail glass containing a maraschino
cherry. Frappe.

Jean Robert Meyer: Bottoms Up. 1934, page 12.

1934 Magnus Bredenbek: What Shall We Drink. Seite 14. Clover Leaf Cocktail.

Pour into shaker two ounces dry gin, juice of a whole lime
or a half lemon, the partly beaten white of one egg, and a
scant teaspoon of Grenadine. Shake well in ice and serve.

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 18. Clover Club Cocktail.

Same as Clover Leaf Cocktail without the
Mint.
Use glass number 4

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 18. Clover Leaf Cocktail.

1/3 Grenadine
2/3 Gin
White of 1 Egg
Juice of 1/2 Lime
Shake well with cracked ice, strain and serve,
putting a Mint Leaf on top.
Use glass number 4

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 34. Grand Royal Clover Club Cocktail.

Juice of 1/2 Lemon
1 Tablespoonful Grenadine
1 Egg
1 Glass Dry Gin
Shake well in ice and strain.
Use glass number 4

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 78. Royal Clover Club Cocktail.

Juice of 1/2 Lemon
1 Tablespoonful Grenadine
Yolk of 1 Egg
1 Glass Gin
Shake well in ice and strain into glass.
Use glass number 4

1934 Tom and Jerry: How to Mix Drinks. Seite 2. Clover Club.

1 White of Egg
1 Dash Grenadine
2/3 Dry Gin
1/3 Lemon Juice

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 47. Clover Club.

Gin . . . . . . . . . . . . . 3/4 jigger         Lemon . . . . . . . . . 4 drops
Grenadine . . . . . . . 1 spoon           Egg . . . . . . . . . . . . 1/2 of white
.                             Nutmeg . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 47. Clover Club, No. 2.

Gin . . . . . . . . . . . . . 1/2 jigger         Cream . . . . . . . . . . . . 1 spoon
Fr. Vermouth . . . . . 1 spoon Lemon . . . . . . . . . . . . 1 spoon
Grenadine . . . . . . . 1 spoon           Egg . . . . . . . . . . . . . . . 1/2 of white
.                            Nutmeg . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 47. Clover Club, No. 3.

Gin . . . . . . . . . . . . . 2/3 jigger Cream . . . . . . . . . . . 1/6 jigger
Grenadine . . . . . . . 1/6 jigger Nutmeg . . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 47. Clover Club, No. 4.

Gin . . . . . . . . . . . . . 1/2 jigger Fr. vermouth . . . . . . . 1/4 jigger
Lemon . . . . . . . . . . 1 spoon Raspberry Syrup . . . . 1 spoon
Egg . . . . . . . . . . . . . 1/2 of white Nutmeg . . . . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 48. Clover Leaf.

Gin . . . . . . . . . . . . . . 1/2 jigger           Fr. Vermouth . . . . . . . 1/4 jigger
Lemon . . . . . . . . . . . 1 spoon             Grenadine . . . . . . . . . . 1 spoon
Egg . . . . . . . . . . . . . . 1/2 of white      Mint . . . . . . . . . . . . . . . 1 sprig
Bruise mint and shake all well with ice. Strain into chilled cocktail glass,
add 1 mint leaf and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 48. Clover Royal.

Gin . . . . . . . . . . . . . . 1/2 jigger         Fr. Vermouth . . . . . . . . . 1/4 jigger
Grenadine . . . . . . . . 1 spoon           Lemon . . . . . . . . . . . . . . 1 spoon
Egg . . . . . . . . . . . . . . 1/2 of yolk       Nutmeg . . . . . . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over
and serve.

1935 Adrian: Cocktail Fashions of 1936. Seite 108. Clover Club Cocktail.

Fill large bar glass.
1/4 full of fine ice.
1/2 pony raspberry syrup.
1/2 jigger gin.
1/2 jigger French vermouth.
White of 1 egg.
Shake well and strain into cocktail glass.

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 45. Clover Club.

Juice one-half Lemon
One-half spoon Sugar
One-half pony Raspberry Syrup
One-fourth pony White of Egg
One jigger Gin (star glass)
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.

1935 Anonymus: Bar La Florida Cocktails. Seite 17. Clover Club.

2 Onzas Gin Gordon.                  2 Ounccs Gordon Gin.
Varias gotas Menta blanca.         Several Dashes White Mint.
El jugo de 1/2 limón verde.         The Juice of 1/2 Lemon.
1 Cucharadita Granadina.             Plenty of Cracked Ice.
Hielo menudo. Bien batido y       The White of 1 Egg.
La clara de un huevo.                     Shake well and strain into
colado.                                             cocktail glass.

1935 Anonymus: Cocktail Memoirs of Fresco Lime. Seite 13. Clover Club Royale.

1 Jigger Burnetts White Satin Gin
1/2 Jigger Nuyens Grenadine
Juice of 1/2 Fresco lime
Half the white of a fresh egg
Cracked ice — shake well — add
sprig of mint

1935 Anonymus: Cocktails Recommended. Clover Club Cocktail.

1 jigger Gin
1/2 jigger Grenadine
Juice of 1/2 Lemon
Half the white of a fresh Egg
Shake thoroughly with ice cubes, strain,
and serve with a small sprig of fresh Mint.

1935 Anonymus: Fancy Drinks. Seite 12. Clover Club.

Juice 1/2 Lemon
1/2 teaspoon Sugar
1/2 pony Grenadine
1/4 pony White of Egg
1 jigger Dry Gin
Shake with ice, strain and serve.

1935 Anonymus: For Home Use. Seite 9. Clover Club Cocktail.

Half fill shaker or mixing glass with
fine ice.
1 teaspoonful Raspberry Syrup.
3 dashes Angostura Bitters,
1 wineglass Dry Gin.
1 wineglass French Vermouth.
White of one egg.
Mix well; strain into cocktail
glass and serve.

1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 24. Clover Leaf.

1/2 The juice of a lime,
1 White of an Egg.
1 Part of Gin.
Drops of Grenadine.
Drops of Curacao.
Shake with ice, put in a leaf of
Mint, and serve in a tall glass.

1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 24. Clover Club.

1/2 The juice of a lime.
1 Part of Gin.
1 White of an Egg.
Drops of Grenadine.
Drops of Curacao.
Shake with ice, and serve in a
tall glass.

1935 Anonymus: The Art of Mixing Drinks. Seite 82. Clover Leaf.

1 White of an egg
Juice of a lime or 1/4 lemon
3 Dashes Grenadine
1 Pony dry gin
1 Pony Italian Vermouth
Ice, shake well and strain into a cocktail
glass.

1935 George Pillaert: Le bar américan. Seite 52. Clover Club.

“Club du Trèfle”
un blanc d’œuf
Le jus d’un 1/4 citron
3/4 Gin BURNETT DRY
1/4 Cinzano
Légèrement grenadine Passer Shakers
Finir champagne Ernestt Irroy

1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 187. Clover Club.

To two-thirds of Gin add the white of one egg, the juice of half
a lime and a dash of Grenadine.

1935 John Held: Peychaud’s New Orleans Cocktails. Peychaud’s Clover Club.

Juice of 1/2 Lemon.
1/2 Spoon of Sugar.
1/2 Pony Grenadine.
1/4 Pony of White of Egg.
1 Full portion of Gin.
Dash of Peychaud’s Bitters.
Shake vigorously and strain. Go places —
do things, and let your conscience be your
guide.

1935 Leo Cotton: Old Mr. Boston. Seite 36. Clover Club Cocktail.

Juice of 1/2 Lemon or 1 Lime
2 Dashes Grenadine
White of one Egg
1 Jigger Old Mr. Boston Dry
Gin
Shake well with cracked ice and
strain into 4 oz. Cocktail glass.

1935 Leo Cotton: Old Mr. Boston. Seite 36. Clover Leaf Cocktail.

1/2 Jigger Italian Vermouth
1 Jigger Old Mr. Boston Dry
Gin
White of one Egg
Juice of 1/2 Lemon
Dash of Grenadine
Shake well with cracked ice and
strain into 4 oz. Cocktail glass.
Serve with Mint Leaf on top.

1935 Leo Cotton: Old Mr. Boston. Seite 108. Royal Clover Club Cocktail.

Juice of 1/2 Lemon
1 Tablespoonful Grenadine
Yolk of 1 Egg
1 Jigger Old Mr. Boston Dry
Gin
Shake well with cracked ice and
strain into 4 oz. Cocktail glass.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 154. Clover Club.

2/3 Gin
1/3 Grenadine
Juice a half Lemon
White Egg, large Ballon

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 154. Clover Leaf.

2/4 Gin
1/4 Grenadine
1/4 French Vermouth
Juice a half Lemon
White Egg, large Ballon
fresh Mint on top

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 155. Grand Royal Clover Club.

1/2 Gin
1/4 Grenadine
1/4 Lemon Juice
1 Egg

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 156. Royal Clover Club.

3/4 Gin
1/4 Lemon Juice
shot Grenadine
Yolk Egg

1936 Anonymus: Cocktails and Appetizers. Seite 27. Clover Club Cocktail.

2/3 Gin
1/3 Grenadine
Juice of 1/2 Lime
White of 1 Egg
Shake well with cracked ice, strain and serve with mint leaf
on top.

1936 Anonymus:- Cocktails, Drinks and Snacks. Seite 5. Cloverleaf Cocktail.

2 oz. Dry Gin
1 oz. Grenadine, White of one egg
Juice of half lemon or lime
Ice, 25 Shakes, strain into cocktail glass.

1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 24. Clover Leaf.

1/2 The juice of a lime.
1 White of an Egg.
1 Part of Gin.
Drops of Granadine.
Drops of Curacao.
Shake with ice, put in a leaf of
Mint, and serve in in a tall glass.

1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 24. Clover Club.

1/2 The Juice of a lime
1 Part of Gin.
1 White of an Egg.
Drops of Granadine.
Drops of Curacao.
Shake with ice, and serve in a tall
glass.

1936 Bill Edwards: Drinks. Seite 31. Clover Club.

4 parts Dry Gin
2 parts French Vermouth
1 part Grenadine
1 part Lime Juice
1 white of an Egg per cocktail
Italian Vermouth may be substituted if desired.

1936 Bill Edwards: Drinks. Seite 31. Clover Leaf.

This is the same as a Clover Club cocktail but is
shaken up with a few sprigs of fresh mint and dec-
orated with a mint leaf on top.

1936 Bill Edwards: Drinks. Seite 61. Royal Clover Club.

1 glass Gin
1 tablespoonful Grenadine
The yolk of 1 Egg
Juice of 1/2 Lemon
This is the same as a Clover Club cocktail but the
yolk instead of the white of an Egg is used.

1936 Elvezio Grassi: 1000 Misture. Seite 33. Clover Club Cocktail.

(Serie
Gregoir’s).
Agitare nel shaker con ghiac-
cio:
10% Succo limone
20% Sciroppo di lampone
10% Cointreau
30% Vermouth secco
30% Gin dry.
Servite con buccia limone.

1936 Elvezio Grassi: 1000 Misture. Seite 33. Cloves Leaf Cocktail.

(Serie
Torelli).
Agitare nel shaker con ghiac-
cio:
Un cucchiaio zucchero in pol-
vere
5% Sciroppo granatina
85% Gin dry
10% Bianco d’uova o (Fitz
Roy).
Scuotere fortemente e servire.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 153. Clover Club Cocktail.

4 glasses dry gin 4 egg whites
2 glasses grenadine Juice of 3 lemons or 6 small limes

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 28. Clover Club.

In shaker: half white of Egg,
the juice of one-half Lemon, a
teaspoon of Grenadine, one
glass of Gin; shake well, strain
into small wineglass and serve.

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 28. Clover Leaf.

The same as Clover Club; add
a few sprigs of fresh Mint.

1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 186. Clover Club Cocktail.

Usese la cocktelera.
Unos pedacitos de hielo.
Dos cucharaditas de jarabe de Granadina
Fortuny.
El jugo de medio limón.
Una clara de huevo fresco.
Una copita de Oporto de Dry Gin Sum-
ner’s.
Agítese muy bien, cuélese y sírvase con
pájitas en vaso de 200 gramos.

1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 187. Clover Leaf Cocktail.

Usese la cocktelera.
Unos pedacitos de hielo.
10 gotas de Curacao Marie Brizard.
10 gotas de Maraschino.
Una clara de huevo fresco.
Una copa de las de Oporto de Dry Gin
Sumner’s.
Agítese, cuélese y sírvase en vaso de 150
gramos con pajitas.

1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 345. Royal Clover Club Cocktail.

Usese la cocktelera.
Unos pedacitos de hielo.
Una cucharadita de jugo de limón.
Una cucharadite de jarabe de Granadina
Fortuny.
Una clara de huevo.
Una cucharadita de Crema de Leche.
Dos copitas de licor de Dry Gin Sum-
ner’s.
Agítese, cuélese y sírvase en copa de 120
gramos.

1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 346. Royal Clover Leafe Cocktail.

Usese la cocktelera.
Unos pedacitos de hielo.
Una cucharadita de jarabe de Granadina
Fortuny.
Una cucharadita de jugo de limón.
Una clara de huevo.
Dos copitas de licor de vermouth Francés
Noilly Prat.
Agítese, cuélese y sírvase en copa de 120
gramos con una hojita de Menta Fres-
ca que deberá quedar flotando en la
superficie del líquido.

1937 Anonymus: Bar Florida Cocktails. Seite 20. Clover Club.

2 Onzas Gin Gordon.                 2 Ounces Gordon Gin.
Varias gotas Menta blanca.         Several Dashes White Mint.
El jugo de 1/2 limón verde.         The juice of 1/2 Lemon.
1 Cucharadita Granadina.           1 Teaspoonful Grenadine.
La clara de un huevo.                   Plenty of Cracked Ice.
Hielo menudo. Bien batido        The White of 1 Egg.
y colado.                                           Shake well and strain into
cocktail glass.

1937 Anonymus: Here’s how. Seite 22. Clover Club.

1 White of a fresh Egg
Juice of 1/4 of a Lemon
1 Teaspoonful Grenadine
2/3 Best London Gin
1/3 Italian Vermouth

1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 24. Clover Leaf Cocktail.

The juice of a lime.
The white of 1 egg.
A jigger of dry gin.
A teaspoonful of granadine.
Shake well and serve.
Dress with mint leafs.

1937 John R. Iverson: Liquid Gems. Seite 41. Clover Club Cocktail.

Shaker — ice
1 oz. Gin
1/2 oz. Lemon Juice
1/4 oz. Grenadine
Half spoon sugar or dash of syrup
White of one egg
Shake and strain into hollow stem
glass, after having filled the
stem with Creme de Cacao and
dropped in a cherry, and serve.
Observations
This is one of those drinks that both looks
fancy and tastes well.

1937 John R. Iverson: Liquid Gems. Seite 41. Clover Leaf Cocktail.

Same as above, with green Creme de Menthe
in stem.

Seite 41. Clover Club Cocktail.

1937 R. de Fleury: 1800 – And All That. Seite 26. Ambassador Clover Club.

Juice of 1 Lemon
3 Dashes Grenadine
2/3 Seagram’s Dry Gin
1/3 French Vermouth
White of Egg; shake.
Serve in wineglass with
Sprig of Mint.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 90. Clover Cock-Tail.

Jugo de un limón.
Clara de un huevo.
Vasito de ginebra BOOTH’S.
Cucharadita de granadina.
Bien batido.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 90. Clover Leaf Cock-Tail.

Jugo de un limón.
Clara de un huevo.
Vasito de ginebra BOOTH’S.
Cucharadita de granadidna.
Bien batido. Hierbabuena.

1937 United Kingdom Bartenders Guild: Approved Cocktails. Clover Club.

The Juice of 1/2 Lemon or 1 Lime.
33 1/3 % Grenadine.
The White of 1 Egg.
66 2/3 % Dry Gin.
Shake and strain into medium size glass.

1937 United Kingdom Bartenders Guild: Approved Cocktails. Clover Leaf.

The Juice of 1/2 Lemon or 1 Lime.
33 1/3 % Grenadine.
The White of 1 Egg.
66 2/3 % Dry Gin.
Shake and strain into medium size glass with a sprig
of fresh mint on top.

1937 United Kingdom Bartenders Guild: Approved Cocktails. Royal Clover Club.

The Juice of 1/2 Lemon.
1 tablespoonful Grenadine.
The Yolk of 1 Egg.
1 glass Gin.
Shake and strain into medium size glass.

1937 William J. Tarling: Café Royal Cocktail Book. Clover Club.

The Juice of 1 Lemon or 1 Lime.
1/6 Grenadine.
The White of 1 Egg.
2/3 Dry Gin.
Shake and strain into medium size
glass.

1937 William J. Tarling: Café Royal Cocktail Book. Royal Clover Club.

The Juice of 1/2 Lemon.
1 tablespoonful Grenadine.
The Yolk of 1 Egg.
1 glass Gin.
Shake and strain into medium size
glass.

1938 Anonymus: Cocktails. Seite 10. Clover Club Cocktail.

Juice of 1/2 Lemon
1 Pony Dry Gin
White of one egg
Dash of Grenadine
Shake and serve in claret glass with cherry.

1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 24. Clover Leaf.

1/2 The juice of a lime.
1 White of an Egg.
1 1/2 oz. of Gin.
Drops of Grenadine.
Drops of Curacao.
Shake with ice, put in a leaf of
Mint, and serve in a tall glass.

1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 24. Clover Club.

1/2 The juice of a lime.
1 1/2 oz. of Gin.
1 White of an Egg.
Drops of Grenadine.
Drops of Curacao.
Shake with ice, and serve in a
tall glass.

1938 Anonymus: The Merry Mixer. Clover Leaf Cocktail.

Juice of 1/3 Lemon
1 jigger Schenley’s Silver Wedding Gin
2 dashes Grenadine
1 dash Italian Vermouth
1 egg white
Shake well with cracked ice, strain and serve in
cocktail glass. Decorate with sprig of fresh mint.

1938 Anonymus: The Merry Mixer. Clover Club Cocktail.

Juice of 1/2 Lemon
Teaspoon of Grenadine
White of 1 Egg
1 jigger Schenley’s Silver Wedding Gin
Shake well with cracked ice,
strain into claret glass.

1938 Bud Caroll: Popular Drinks of Today. Seite 11. Clover Club.

Gin . . . . . . . . . . . . 1 jigger               Lime . . . . . . . juice of 1/2
Grenadine . . . . . . 1 spoon              Egg . . . . . . . . 1/2 of white
.                                                         Nutmeg . . . . . to taste
Shake well with ice, strain into chilled cocktail glass.
Grate nutmeg over. (To serve fancy: Use hollow
stem champagne glass; fill stem with green Creme de
Menthe.)

1938 Bud Caroll: Popular Drinks of Today. Seite 12. Clover Club No. 2.

Gin . . . . . . . . . . . . 1/2 jigger            Lime . . . . . . . 1 spoon
Grenadine . . . . . . 1 spoon              Egg . . . . . . . . 1/2 of white
Cream . . . . . . . . . 1 spoon              Nutmeg . . . . . to taste
Shake well with ice, strain into large chilled cocktail
glass. Grate nutmeg over and serve. (To serve fancy:
Use hollow stem champagne glass; fill stem with Green
Creme de Menthe.)

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 105. Clover Club Cocktail – No. 1.

Juice of 1/2 Lime
1/2 spoon Sugar
1/2 pony Raspberry Syrup
1/4 pony white of Egg
1 jigger Dry Gin
Shake well
Strain into Cocktail Glass

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 105. Clover Club Cocktail – No. 2.

3/4 jigger Dry Gin
1 spoon Grenadine
4 drops Lemon Juice
1/2 white of one Egg
Shake well
Strain into Cocktail Glass
Grate Nutmeg over top

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 105. Clover Leaf Cocktail.

1 pony Dry Gin
1 spoon Lemon Juice
1/2 white of one Egg
1/4 jigger French Vermouth
1 spoon Grenadine
Sprig of Mint
Bruise Mint
Shake well with ice
Strain into Cocktail Glass
Decorate

1938 Jean Lupoiu: Cocktails. Seite 52. Clover Club Cocktail.

Dans le shaker:
2 jets de grenadine, la moitié d’un blanc
d’œuf, le jus d’un quart de citron, 2/3 de
Seager’s Special Dry Gin.
Bien agiter et servir dans un verre à vin
moyen.

1938 Jean Lupoiu: Cocktails. Seite 52. Clover Leaf Cocktail.

Opérer de la même façon que pour le
« Clover Club », en ajoutant deux ou trois
feuilles de Menthe fraîche.

1938 Krönlein-Beutel: Das Getränkebuch. Seite 70. Cloverleaf.

(80er Schwenkschale)
In den Schüttelbecher
6—8 Eisstückchen (Walnußgröße)
2 Spritzer Pfefferminz grün   2 ccm
Schuß Grenadine                       10 ccm
Schuß frische Sahne                  10 ccm
Dry Gin                                        35 ccm
Italian Vermouth                        25 ccm
obenauf 4 Tropfen Pfefferminz grün, als Kleeblatt

1938 Robert Vermeire: L’art du cocktail. Seite 22. Clover Club.

Au shaker:
Un blanc d’œuf.
Le jus d’un petit lime, à défaut un
demi-citron.
Une cuillerée à café de sirop de fram-
boises ou de grenadine.
1/2 gin
1/2 vermouth français.
Bien frapper et passer dans un verre à
vin.

N. B. — La grenadine est généralement
employée pour ce cocktail, car celui-ci a été
introduit par moi, à Londres, au R. A . C.
(Royal Automobile Club) en 1915 et à cette
époque le sirop de framboises y était à peine
connu et très difficile à obtenir.
Royal Clover Club est un clover club avec
le jaune au lieu du blanc d’œuf.
Clover Leaf est un clover club mélangé avec
quelques feuilles de menthe fraîche et
décoré d’une feuille de menthe fraîche.

1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 57. Clover Club.

1 jigger diy gin
1/2 lime — juice only
1 pony raspberry sirup
1 white of egg
1 dash Peychaud bitters.
Pour the ingredients into the shaker in order given. Drop in the
lumps of ice. Set yourself for a good shaking, for this is a cock-
tail that must be well frapped To give chic to the final result,
decorate your cocktail glasses with sprigs of mint after straining
into them the delightful liquid from your shaker.
Some of the how-to-mix’em-experts use grenadine sirup
instead of the raspberry. Upon experiment it will be
found that red raspberry not only gives a prettier pink
color but imparts a flavor grenadine cannot match. As it
has the white of an egg in it, this cocktail must be well
shaken.
Why was it named a clover cocktail? Well, you have
us there. Possibly it’s because the lucky recipient, after
tossing it off (or should this drink be tossed?) will con-
cede that the finding of a four-leaf clover is not so lucky
as finding this cocktail.
We have always admired the added ummph the dash
of Peychaud bitters gives this deservedly popular concoc-
tion.

1939 Ambrose Heath: Good Drinks. Seite 27. Clover Club.

2/3 Dry Gin
1/3 Grenadine
The juice of half a Lemon or one Lime
1 Egg-white

1939 Anonymus: Bar La Florida Cocktails. Seite 23. Clover Club.

2 Onzas Ginebra Gilbey.                2 Ounces Gilbey’s Gin.
Varias gotas Menta Blanca.           Several Dashes White Mint.
El jugo de 1/2 limón verde.           The juice of 1/2 Lemon.
1 Cucharadita Granadina.             1 Teaspoonful Grenadine.
La clara de un huevo.                    Plenty of Cracked ice.
Hielo menudo. Bien batido          The White of 1 Egg.
y colado.                                        Shake well and strain into
.                                                    cocktail glass.

1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 22. Clover Club.

2 Onzas Ginebra.                      2 Ounces Gin.
Varias gotas Menta Blanca.         Several Dashes White Mint.
El jugo de 1/2 limón verde.         The juice of 1/2 lemon.
1 Cucharadita Granadina.           1 Teaspoonful Grenadine.
La clara de un huevo.                 The White of 1 Egg.
Hielo menudo. Bien batido y   Shake well and strain into
colado.                                         cocktail glass.

1939 Anonymus: Floridita Cocktails. Seite 23. Clover Club.

2 Onzas Ginebra Gordon.          2 Ounces Gordon Gin.
Varias gotas Menta Blanca.      Several Dashes White Mint.
El jugo de 1/2 limón verde.     The juice of 1/2 Lemon.
1 Cucharadita Granadina.           1 Teaspoonful Grenadine.
La clara de un huevo.               The White of 1 Egg.
Hielo menudo. Bien batido y        Shake well and strain into cock-
colado.                                          tail glass.

1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 24. Clover Leaf.

1/2 the juice of a lime.
White of an Egg.
1 1/2 oz. of Gin.
Drops of Grenadine.
Drops of Curacao.
Shake with ice, put in a leaf of Mint.
and serve in a tall glass.

1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 24. Clover Club.

1/2 the juice of a lime.
1 1/2 oz. of Gin.
White of an Egg.
Drops of Grenadine.
Drops of Curacao.
Shake with ice, and serve in a tall glass.

1939 Charles Browne: The Gun Club Drink Book. Seite 85. Clover Club Cocktail.

(From The Gun Club Cook Book) A clover club
cocktail is a Philadelphia concoction, maybe one of
the jokes indulged in at the Clover Club. It’s an
awful mixture. One jigger gin, juice 1/2 lemon, white
one egg, one teaspoonful pulverized sugar, two tea-
spoonfuls raspberry or grenadine syrup. This will
make three cocktails if there be found three people
who want them.

1940 Anonymus: Professional Mixing Guide. Seite 28. Clover Club Cocktail.

1/2 teaspoonful fine granulated Sugar,
1/2 oz fresh Lemon or Lime juice,
1 1/2 oz Dry Gin, White of 1 Egg, 1/2 oz
Raspberrysyrup or Grenadine. Add
ice, shake well, strain into a large
cocktail glass.

1940 Anonymus: Recipes. Seite 16. Clover Club Cocktail.

Use mixing glass 1/2 shaved and 1 cube ice
Juice 1/2 Lime
1 jigger Gin
1 dash Grenadine
White of 1 Egg
Shake well. Strain into cocktail glass and
serve.

1940 Anonymus: Recipes. Seite 16. Clover Leaf Cocktail.

Use mixing glass 1/2 shaved ice
Juice 1/2 Lime or 1/4 Lemon
White of 1 Egg
3 dashes Grenadine
3/4 jigger Gin
1/4 jigger Sweet Cream
Shake. Strain into cocktail or champagne
saucer glass. Decorate With sprig of fresh
mint.

1940 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 18. Clover Leaf.

1/2 the juice of a lime.
White of an Egg.
1 1/2 oz. of Gin.
Drops of Grenadine.
Drops of Curacao.
Shake with ice, put in a leaf of
Mint, and serve in a tall glass.

1940 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 18. Clover Club.

1/2 the juice of a lime.
1/2 oz. of Gin.
White of an Egg.
Drops of Grenadine.
Drops of Curacao.
Shake with ice, and serve in a tall
glass.

1940 Charles: The Cocktail Book. Seite 48. Clover Club Cocktail.

The white of an egg,
The juice of a fresh lime (or half a lemon),
1/6 gill of grenadine,
1/3 gill of dry gin.
Use the shaker.

1940 Charles: The Cocktail Book. Seite 48. Clover Leaf Cocktail.

Prepare as for Clover Club Cocktail, and serve with a
sprig of mint on top.

1940 Charles: The Cocktail Book. Seite 82. Royal Clover Club Cocktail.

Prepare as for Clover Club Cocktail, using the yolk
instead of the white of an egg.

1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide and Ladies’ Companion. Seite 27. Clover Club.

1 jigger Dry Gin
1/2 teaspoon fine granulated Sugar
1/3 jigger Lemon or Lime juice
White of 1 Egg
1/3 jigger Raspberry Syrup or Grenadine.
Shake with ice and strain into a large cocktail
glass. Garnish with a four-leaf clover.

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 18. Clover Club Cocktail.

Same as Clover Leaf Cocktail without the
Mint.
Use glass number 4

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 18. Clover Leaf Cocktail.

1/3 Grenadine
2/3 Gin
White of 1 Egg
Juice of 1/2 Lime
Shake well with cracked ice, strain and serve,
putting a Mint Leaf on top.
Use glass number 4

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 34. Grand Royal Clover Club Cocktail.

Juice of 1/2 Lemon
1 Tablespoonful Grenadine
1 Egg
1 Glass Dry Gin
Shake well in ice and strain.
Use glass number 4

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 78. Royal Clover Club Cocktail.

Juice of 1/2 Lemon
1 Tablespoonful Grenadine
Yolk of 1 Egg
1 Glass Gin
Shake well in ice and strain into glass.
Use glass number 4

1940 Pedro Talavera: Los secretos del cocktail. Seite 114. Globet Leaf cocktail.

En la cocktelera, unos pedacítos de hielo.
1 clara de huevo.
1/4 limón exprimido.
2 hojas de menta.
1 cucharadita de Jarabe de Granadina.
1/3 copa de Vermouth Martini Rossi.
1/2 ídem die Captain’s Gin.
Agítese bien y se pasa a la copa núm. 5, con dos
hojas de menta.

1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 26. Clover Club- Cocktail. Clover Leaf Cocktail.

Póngase en la cocktelera unos pedacitos
de hielo y añadir:
4/5 Dry Gin
1/5 jugo de limón
1 cucharadita Granadina
1 cucharadita de clara de huevo
Agítese bien y sírvase en copa de cocktail.
— Con la misma receta, añadiéndole unas hojas de
hierbabuena, se prepara el CLOVER LEAF. —

1943 Oscar Haimo: Cocktail Digest. Seite 30. Clover Club Cocktail.

1 1/2 oz. Gin
4 dashes Grenadine
Juice of Half Lemon
White of Egg
Shake
Serve in wine glass.

1943 Oscar Haimo: Cocktail Digest. Seite 30. Clover Leaf Cocktail.

Same as Clover Club with sprig of
mint on top.

1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 57. Clover Club.

1 jigger dry gin
1/2 lime — juice only
1 pony raspberry sirup
1 white of egg
1 dash Peychaud bitters.
Pour the ingredients into the shaker in order given. Drop in the
lumps of ice. Set yourself for a good shaking, for this is a cock-
tail that must be well frappéd To give chic to the final result,
decorate your cocktail glasses with sprigs of mint after straining
into them the delightful liquid from your shaker.
Some of the how-to-mix’em-experts use grenadine sirup
instead of the raspberry. Upon experiment it will be
found that red raspberry not only gives a prettier pink
color but imparts a flavor grenadine cannot match. As it
has the white of an egg in it, this cocktail must be well
shaken.
Why was it named a clover cocktail? Well, you have
us there. Possibly it’s because the lucky recipient, after
tossing it off (or should this drink be tossed?) will con-
cede that the finding of a four-leaf clover is not so lucky
as finding this cocktail.
We have always admired the added ummph the dash
of Peychaud bitters gives this deservedly popular concoc-
tion.

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 32. Clover Club.

1/2 teaspoon Fine Sugar
1 jigger Gin
4 dashes Grenadine
Juice of 1/2 Lemon
White of 1 Egg
Shake with ice.

1944 Harmann Burney Burke (Barney Burke): Burke’s Complete Cocktail & Drinking Recipes. Seite 82. Clover Club Cocktail.

2 Dry Gin
1 Grenadine
White of 1 Egg
Juice of 1/2 Lemon, or Lime
Ice. — 25 Shakes. Strain into Cocktail Glass.

1944 Nick Thomas: Bartender’s Friend. Clover Club.

1/2 oz. Lemon Juice Shake with Ice.
Equal Grenadine Strain into Cocktail Glass.
1 Egg White
1 oz. Dry Gin

1944 Oscar Haimo: Cocktail Digest. Seite 37. Clover Club Cocktail.

Juice of 1/2 Lemon
4 dashes Grenadine
2 oz. Gin
White of Egg
Shake
Serve in wine glass.

1944 Oscar Haimo: Cocktail Digest. Seite 37. Clover Leaf Cocktail.

Same as Clover Club with sprig of
mint on top.

1945 George Gardner: How to be a bartender. Seite 4. Clover Leaf Cocktail.

Fill bar glass 1/2 full cracked ice.
1 jigger of Dry Gin.
Juice of one lime or 1/2 lemon.
White of one egg or 1/2 pony sweet
cream.
1/2 teaspoonful of Grenadine.
Shake, strain and serve in cocktail
glass.

1946 Bill Kelly: The Roving Bartender. Seite 29. Clover Club Cocktail.

White of 1 fresh egg
Juice of 1/2 lime
1/4 oz. Raspberry syrup
1 oz. gin
1/2 oz. Italian Vermouth
Shake. Strain into 5 oz. glass
or fill the hollow stem of cham-
pagne glass with green Creme
de Menthe and put a cherry to
hold creme de menthe in place.
Then pour drink on top.

1946 Bill Kelly: The Roving Bartender. Seite 29. Clover Leaf Cocktail.

White of 1 fresh egg
Juice of 1/2 lime
1/4 oz. Grenadine syrup
1 oz. Dry gin
1/2 oz. French Vermouth
Shake. Fill the hollow stem
of the champagne glass with
raspberry syrup, using cherry to
stopper it, then pour drink on
top.

1946 Lucius Beebe: The Stork Club Bar Book. Seite 34. Clover Club.

1 1/2 oz. gin
4 dashes grenadine
juice of half lemon
white of egg
Shake and serve in 4 oz. wine glass.

1946 Lucius Beebe: The Stork Club Bar Book. Seite 46. Clover Leaf.

1 1/2 oz. gin
4 dashes grenadine
juice of half lemon
white of egg
mint leaves
Shake and serve in 4 oz. wine glass with
sprig of mint on top.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 42. Clover Club Cocktail.

Juice of 1/2 Lemon
4 dashes Grenadine
2 oz. Gin
White of Egg
Shake well.
Serve in wine glass.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 42. Clover Leaf Cocktail.

Same as Clover Club with sprig of
mint on top.

1947 A. Vermeys: Cocktails. Seite 33. Clover Club Cocktail.

(Shaker)
Première formule:
2 traits de grenadine; 1/2 blanc d’oeuf; jus
d’un quart de citron; 2/3 Dry Gin.
Deuxième formule:
2 traits de grenadine; 1 blanc d’œuf; jus d’un
quart de citron; 3/4 Dry Gin; 1/4 Cinzano.
Troisième formule:
Même que la deuxième, mais finir avec du
Champagne.
NOTE: servir si possible, sur chaque
verre une feuille de trèfle.

1947 A. Vermeys: Cocktails. Seite 33. Clover Leaf Cocktail.

Opérer de la même façon que pour le « Clo-
ver Club », première formule en ajoutant
2 ou 3 feuilles de menthe fraîche ou à défaut
de la crème de menthe blanche.

1947 Karl Büskens: Mixbuch für Jedermann. Seite 38. Clover-Club.

Saft einer Zitrone                 The juice of 1 lemon
3 Spritzer Grenadine            3 dashes Grenadine
1 Eiweiß                                 The white of 1 egg
1 Glas Gin                              1 glass Gin
gut schütteln                         shake well

1947 Pedro Chicote: Cocktails mundiales. Seite 129. Clover-Club-Cocktail.

Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
El jugo de medio limón.
Una copita de jarabe de frambuesas.
Una copita de gin Piter’s.
Un poco de clara de huevo.
Agítese y sírvase en vaso mediano, añadiendo un
poco de agua de seltz y unas gotas de vainilla. Sír-
vanse paJas.

1947 Pedro Chicote: Cocktails mundiales. Seite 129. Clover-Leaf-Cocktail.

Prepárese en cocktelera:
Unos pedacitos de hielo.
Una cucharada de azúcar.
Una cucharada de jarabe de granadina.
Un poco de clara de huevo.
Un vasito de Solera Imperial.
Agítese muy bien y sírvase en copa de cocktail,
con pajas.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 52. Clover Club Cocktail.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 52. Clover Leaf Cocktail.

Dans un shaker
avec de la glace pilée, une cuillère à café de sucre
en poudre, une cuillère à café de sirop de grena-
dine, deux traits de blanc d’œuf, un verre de
Dry-Gin. Agiter fortement, passer dans un verre
à cocktail, garnir d’une courte paille.

1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 127. Clover Club. Clover Leaf.

1 part Grenadine or Raspberry Syrup
2 parts Lemon Juice
8 parts Gin
1 Egg White to each 2 drinks
This same cocktail with a small sprig of mint floated
on top of the drink is called the CLOVER LEAF.

1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 340. Clover Club.

2 Ginebra seca,
1 Granadina.
La clara de un huevo.
Jugo de 1/2 limón criollo
o francés.
Hielo. Batirlo 25 veces y
servirlo después de colado.

1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 340. Clover Club (Original).

Jugo de medio limón.
Media cucharada de azúcar.
Media cucharadita de sirope
Raspberry.
Un cuarto vasito de clara de
huevo.
Un vasito de ginebra seca.
En coctelera, con hielo,
batido, colado y servido en
vaso de estrella.
(Este coctel fue creado en
el bar de la vieja ciudad de
Filadelfia, por el viejo canti-
nero de Bellevue-Strafford,
lugar en que se reunían poe-
tas, literatos, abogados, finan-
cieros y negociantes, después
de comer para entretener sus
ocios, como un tributo y ho-
menaje a la reunión y a los
reunidos).

1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 380. Clover Leaf.

1 clara de huevo.
1 vasito ginebra seca.
Jugo de un limón.
1 cucharadita de granadina.
Hielo. Bien batido, cuéle-
se y sírvase con hierba bue-
na.

1948 Jean Lupoiu: Cocktails. Seite 41. Clover Club Cocktail.

Dans le shaker:
2 jets de grenadine, la moitié d’un blanc
d’œuf, le jus d’un quart de citron, 2/3 de
Seager’s Spécial Dry Gin.
Bien agiter et servir dans un verre à vin
moyen.

1948 Jean Lupoiu: Cocktails. Seite 41. Clover Leaf Cocktail.

Opérer de la même façon que pour le
« Clover Club », en ajoutant deux ou trois
feuilles de Menthe fraîche.

1948 Trader Vic: Bartender’s Guide. Seite 114. Clover Club Cocktail.

1 1/2 oz. dry gin Juice of 1/2 lime or lemon
4 dashes grenadine 1 egg white
Shake with cracked ice; strain into chilled double cocktail
glass. Variation: Increase grenadine to 1/2 oz.

1948 Trader Vic: Bartender’s Guide. Seite 114. Clover Leaf Cocktail.

A Clover Club Cocktail with a mint leaf on top.

1948 Trader Vic: Bartender’s Guide. Seite 114. Clover Royal Cocktail.

Use yolk of egg instead of white in Clover Club Cocktail.

1948 Trader Vic: Bartender’s Guide. Seite 175. Royal Clover Cocktail.

1 1/2 oz. gin Juice 1/2 lemon
1 tbs. grenadine 1 egg yolk
Shake with cracked ice; strain into chilled cocktail glass.

1949 Anonymus: Bottoms Up. Seite 16. Clover Club Cocktail.

1/2 jigger Lemon Juice
White of One Egg
Dash of Grenadine
1 jigger Dry Gin
Shake with cracked Ice, strain.

1949 Emile Bauwens: Livre de Cocktails. Seite 35. Clover-Club cocktail.

1 Blanc d’Œuf –
2/3 Gordon’s Gin –
1/3 Sirop Grenadine –
Jus 1/2 Citron –
Frapper au shaker et passer dans un
verre à porto.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 334. Clover-Club-Cocktail.

1 Eiweiss, 1 Barlöffel Zitronensaft, 1/3 Grenadine,
2/3 Gin. Gut schütteln. In grosses Cocktailglas seihen.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 334. Clover-Leaf-Cocktail.

1 Eiweiss, 1 kleiner Zweig frische Pfefferminze, 1 Bar-
löffel Zitronensaft, 1/3 Grenadine, 2/3 Gin. Gut schüt-
teln. In grosses Cocktailglas seihen.

1949 Wilhelm Stürmer: Cocktails by William. Seite 48. Clover Club Cocktail.

1/4 Grenadine,
1/4 Zitronensaft,
1/2 Gin,
1 Eiweiß
seihst Du nach gutem Durchschüt-
teln in ein Cocktailglas.

1949 Wilhelm Stürmer: Cocktails by William. Seite 132. Clover Leaf.

1 Eiweiß,
Saft 1/2 Zitrone,
PFIRSICHEN
3 Schuß Grenadine,
1/2 Dry Gin,
1/2 Italienischer Vermouth.
Gut durchschütteln, seihe in ein
Cocktailglas.

1950 Julio Cesar Clave: El Barman Pratico. Clover Club.

1 clara de huevo, 10 Grs. limón (ju-
go), 10 Grs. Granadina, 50 Grs. Dry Gin. Batido. Co-
pa N° 6.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 51. Clover Club.

4 dashes Grenadine 1 Egg White
Juice of 1/2 Lime or Lemon 1 jigger Dry Gin
Shake with cracked ice and strain. Put a mint leaf
on top and get a CLOVER LEAF.
Garnish with four-leaf clover!

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 71. Royal Clover Club.

1 tbsp. Grenadine 1 Egg Yolk
Juice 1/2 Lemon 1 jigger Gin
Shake with cracked ice and strain.

1951 Anonymus: L’abc per miscelare i cocktails. Seite 16. Clover Club.

Un bianco d’uovo fresco, il succo di un pic-
co lo cedro (o di 1/4 di limone) un cucchiaino
di Sciroppo di Fragola, 1/3 Dry Gin Rossi,
1/6 Vermouth italiano.
(A Londra per qualche tempo è stato di moda
servire Lampone invece di Fragola).

1951 Anonymus: L’abc per miscelare i cocktails. Seite 17. Clover Leaf.

Un bianco d’uovo, il succo di un piccolo cedro
(o di 1/4 di limone), un cucchiaino di Lam-
pone d’Asiago, un rametto di menta fresca,
1/3 Old Rider’s Gin, 1/6 Vermouth italiano
Scuotere bene, colare e lasciarvi sopra qualche
foglietta di menta.

1951 Anonymus: The Holiday Drink Book. Seite 12. Clover Club Cocktail.

1/2 oz. lemon or lime juice
white of 1 egg
1/2 oz. grenadine
1/2 teaspoon sugar
1 1/2 oz. dry gin
Add ice, shake well, strain into a large
cocktail glass.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 69. Clover Club.

Juice 1/2 lemon
1/2 teaspoon sugar
1/2 pony raspberry sirup
1/2 pony white of egg
1 jigger gin
Ice
Shake well. Strain into cocktail glass.

1952 Anonymus: Cocktails. Seite 69. Clover Club.

Dans le shaker:
1/2 blanc d’œuf,
Le jus d’un demi-citron,
Une cuiller à café de grenadine,
Un verre de gin,
Bien frapper et servir.

1952 Anonymus: Cocktails. Seite 69. Clover Leaf.

Dans le shaker:
Comme le Clover Club:
Ajouter quelques feuilles de menthe fraîche.

1952 Charles: The Cocktail Bar. Seite 47. Clover Club Cocktail.

The white of an egg,
The juice of a fresh lime (or half a lemon),
1/6 gill of grenadine,
1/3 gill of dry gin.
Use the shaker.

1952 Charles: The Cocktail Bar. Seite 47. Clover Leaf Cocktail.

Prepare as for Clover Club Cocktail, and serve with a
sprig of mint on top.

1952 Charles: The Cocktail Bar. Seite 82. Royal Clover Club Cocktail.

Prepare as for Clover Club Cocktail, using the yolk
instead of the white of an egg.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 117. Clover Club.

Squeeze juice of one lime into
shaker
Add white of one egg
Two dashes of Grenadine
1 1/2 jiggers of gin
Shake thoroughly and serve in cock-
tail glass.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 117. Clover Club.

Juice 1/2 lemon
1/2 spoon sugar
1/2 pony raspberry syrup
1/4 pony white of egg
1 jigger gin (star glass)

1953 Anonymus: Manual del bar. Seite 164. Clover Club.

.                                                      1/2 cucharadita de Granadina.
Batido.                                           1/2 clara de huevo.
Servido en copa flauta                 10 gramos de Jugo de Limón.
con una ramita de                        35 gramos de Vermouth Fran-
menta sobre la espu-                   cés.
ma.                                                 35 gramos de Dry Gin.

1953 Anonymus: Manual del bar. Seite 165. Clover Liff.

.                                                        2 cucharaditas de crema de
Batido.                                             leche.
Servido en copa flauta.                  2 cucharaditas de jarabe de
.                                                        Granadina.
.                                                        40 gramos de Vermouth Fran-
.                                                        cés.
.                                                        40 gramos de Dry Gin.

1953 Anonymus: Manual del bar. Seite 248. Royal Clover Club.

.                                             El jugo de medio limón.
.                                 1 cucharadita de jarabe de
Batido.                                  Granadina.
Servido en una copa de     1 clara de huevo.
90 gramos.                           60 gramos de Dry Gin.

1953 Anonymus: The ABC of Cocktails. Seite 13. Clover Club.

6 parts Gin
2 parts Lemon Juice
1 part Grenadine or Raspberry Sirup
1 Egg White to each 2 drinks
Shake all ingredients except Gin
with cracked ice. Add half the Gin,
and shake again. Add balance of
Gin, shake, and strain into cocktail
glass.

1953 Anonymus: The ABC of Cocktails. Seite 13. Clover Leaf.

A Clover Club with a sprig of mint
on top.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 59. Clover Club.

Juice of 1/2 Lemon or 1
Lime.
1/2 White of 1 Egg.
2/3 Dry Gin.
1/3 Grenadine.
Shake well and Strain into
Double Cocktail Glass.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 59. Clover Leaf.

Same as Clover Club.
Decorate with sprig of mint.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 80. Royal Clover Club.

The Juice of 1/2 Lemon.
1 tablespoonful of Grena-
dine.
The Yolk of one Fresh Egg.
1 glass Gin.
Shake well and Strain into
double Cocktail glass.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 133. Clover Club. Clover Leaf.

CLOVER CLUB 1 part Grenadine or Raspberry Syrup
2 parts Lemon Juice¹
1 Egg White to each 2 drinks
8 parts Gin
Follow directions for mixing Montreal Gin Sour, page 129.
page 123.
This same cocktail with a small sprig of mint floated on top of the
drink is called the CLOVER LEAF.

Seite 129. Montreal Gin Sour.

1 part Sugar Syrup
2 parts Lemon Juice
8 parts Gin
1 Egg White to each 2 drinks
Put all ingredients except the gin in the shaker with cracked ice. Shake
vigorously until thoroughly blended and creamy. Add 1/4 to 1/2 the gin
and com bine, then add balance of gin and shake. Strain into chilled
cocktail glasses.

1953 „Kappa“: Bartender’s Guide to the Best Mixed Drinks. Seite 32. Clover Club Cocktail.

Juice 1/2 Lemon
2 Teaspoons Grenadine
White of 1 Egg
1 1/2 oz. Dry Gin
Shake well with cracked Ice and strain into 4 oz.
Cocktail glass.

1953 „Kappa“: Bartender’s Guide to the Best Mixed Drinks. Seite 104. Royal Clover Club Cocktail.

1 Teaspoon Grenadine
1 Egg Yolk
Juice 1/2 Lemon
1 Teaspoon Sugar
Shake with cracked Ice and strain into 3 oz. Cocktail
glass.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 49. Clover Club Cocktail.

Juice 1/2 Lemon
2 Teaspoons Grenadine
White of 1 Egg
1 1/2 oz. Old Mr. Boston Dry Gin
Shake well with cracked Ice and strain
into 4 oz. Cocktail glass.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 49. Clover Leaf Cocktail.

Juice 1 Lime
2 Teaspoons Grenadine
White of 1 Egg
1 1/2 oz. Old Mr. Boston Dry Gin
Shake well with cracked Ice and strain
into 4 oz. Cocktail glass. Serve with
Mint Leaf on top.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 123. Royal Clover Club Cocktail.

Juice 1 Lime
1 Tablespoon Grenadine
Yolk 1 Egg
1 1/2 oz. Old Mr. Boston Dry Gin
Shake well with cracked Ice and strain
into 4 oz. Cocktail glass.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 47. Clover Leaf.

Marcel et Roger Louc: Cocktails et Grand Crus. 1953, page 47.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 54. Clover Club Cocktail.

Trois traits Grenadine
Un demi-blanc d’oeuf
Le jus d’un demi-citron
Un verre de Gin.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 54. Clover Leaf Cocktail.

Opérer de la même façon
que pour le Clover Club,
ajouter pour décorer une
feuille de menthe fraîche.

1953 S. S. Field: The American Drinking Book. Seite 215. Clover Club.

Juice of 1/2 lemon or 1/4 lime, 4 dashes of Grena-
dine, white of an egg, 2 ounces of Gin. Shake well with cracked ice
and strain into a wine glass.

1954 Eddie Clark: King Cocktail. Seite 37. Clover Club.

1/3 Dry Gin
1/3 Dry Vermouth
Juice of 1/2 Lemon
1 teaspoonful Grenadine
White of 1/2 an Egg
Shake well and strain into
a cocktail glass.

1954 Marcel Pace: Nos Meilleures boissons. Clover Club.

Dans le shaker                     In shaker
un blanc d’oeuf                      a white of egg
2 cl. JUS DE CITRON                1/2 oz LEMON JUICE
2 cl. GRENADINE                     1/2 oz GRENADINE
6 cl. GIN                                   1 1/2 oz GIN
frapper,                                   shake well,
verser dans un grand verre à cocktail      strain into large cocktail glass

1955 Anonymus: An Anthology on Cocktails. Seite 54. Clover Club.

2/3 BOOTH’S GIN
1/3 GRENADINE
The White of 1 Egg
The juice of 1/2 Lemon or
of 1 Lime
Shake well and strain into
medium size glass.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 59. Clover Club.

Juice of 1/2 Lemon or 1
Lime.
1/2 White of 1 Egg.
2/3 Dry Gin.
1/3 Grenadine.
Shake well and Strain into
Double Cocktail Glass.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 59. Clover Leaf.

Same as Clover Club.
Decorate with sprig of mint.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 80. Royal Clover Club.

The Juice of 1/2 Lemon.
1 tablespoonful of Grena-
dine.
The Yolk of one Fresh Egg.
1 glass Gin.
Shake well and Strain into
double Cocktail glass.

1955 Harold J. Grossman: Grossman’s Guide To Wines, Spirits, and Beers. Seite 271. Clover Club.

1/2 jigger lemon juice
White of 1 egg
1 jigger dry gin
1 teaspoonful grenadine
Shake thoroughly with cracked ice and strain.

1955 Jean Lupoiu: Cocktails. Seite 46. Clover Club Cocktail.

Dans le shaker:
2 jets de grenadine, la moitié d’un blanc
d’œuf, le jus d’un quart de citron, 2/3 de
Seager’s Special Dry Gin.
Bien agiter et servir dans un verre à vin
moyen.

1955 Jean Lupoiu: Cocktails. Seite 46. Clover Leaf Cocktail.

Opérer de la même façon que pour le
«Clover Club», en ajoutant deux ou trois
feuilles de Menthe fraîche.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 39. Clover Club.

2/3 Dry Gin
1/3 Grenadine
Juice of 1/2 Lime
1 Egg White
Shake well with ice and strain
into glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 39. Clover Leaf.

Prepare same as a CLOVER CLUB
but serve with a Mint Leaf in
each glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 46. Grand Royal Clover Club.

2 Jiggers Dry Gin
1 Tablespoon Grenadine
Juice of 1/2 Lemon
1 Egg
Shake well with ice and strain
into glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 61. Royal Clover Club.

2 Jiggers Gin
Juice of 1/2 Lemon
1 Tablespoon Grenadine
1 Egg Yolk
Shake well with ice and strain
into glass.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 33. Clover Club.

Shaker, glace
2/3 Dry Gin
1/3 Grenadine
jus frais 1/2 citron
Bien frapper au shaker et
passer dans verre à cocktail.
Alélangeur électr. : voir note.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 80. Royal Clover Club.

Shaker, glace
2/3 Dry Gin
1/3 Grenadine
Jus frais 1/2 citron
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.

1957 Lawrence Blochman: Here’s How. Seite 43. Clover Club.

1 jigger dry gin 1 egg white
1 tablespoon grenadine Juice of small lime
Shake with ice and strain. A sprig of mint in the cock-
tail glass converts this into a Clover Leaf.

1959 Anonymus: Manual de Cocteleria. Clover Club.

1/4 onza de jugo de limón
Gotas de Granadina
1 1/2 onza de Ginebra seca
Una clara de huevo
Batido a mano y servido en copa de cocktail
alta.

1959 Anonymus: Manual de Cocteleria. Clover Life.

1/4 onza de jugo de limón
Gotas de Granadina
1 1/2 onza de Ginebra Seca
Una clara de huevo
Batido a mano y servido en copa de cocktail
alta con una hoja de yerbabuena

1959 Anonymus: Manzarbeitia y Compagnia. Clover Club.

Bata bien el j ugo de 1/2 limón
4 rociadas de granadina
2 onzas de Ginebra Holandesa
FOCKINK
y la clara de un huevo con
hielo.
Cuélelo a una copa fria de
cocktail.

1959 Fernando Gaviria: EI Coctel y Sus Derivados. Seite 32. Clover Club.

Prepárese en cockíelera:
Unos pedacitos de hielo.
Unas gotas de Granadina.
La clara de un huevo.
El jugo de medio limón.
Media copa de Ginebra M. G.
Bien batido, sírvase en vaso de Fizz, termi-
nándolo de llenar con soda.

1960 Anonymus: Recetas para cocteles. Seite 25. Clover Club.

1/4 onza de jugo de limón
Gotas de Granadina
1 1/2 onza de Ginebra seca
Una clara de huevo
Batido a mano y servido en copa de cocktail alta.

1960 Anonymus: Recetas para cocteles. Seite 25. Clover Leaf.

1/4 onza de jugo de limón
Gotas de Granadina
11/2 onza de Ginebra Seca
Una clara de huevo
Batido a mano y servido en copa de cocktail alta
con una hoja de yerbabuena.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 59. Clover Club.

Juice of 1/2 Lemon or 1
Lime.
1/2 White of 1 Egg.
2/3 Dry Gin.
1/3 Grenadine.
Shake well and Strain into
Double Cocktail Glass.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 59. Clover Leaf.

Same as Clover Club.
Decorate with sprig of mint.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 81. Royal Clover Club.

The Juice of 1/2 Lemon.
1 tablespoonful of Grena-
dine.
The Yolk of one Fresh Egg.
1 glass Gin.
Shake well and Strain into
double Cocktail glass.

1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 35. Clover club.

1/3 Vermouth français
2/3 Gin
1/2 blanc d’œuf
1/4 jus de citron
2 traits de grenadine

1961 Anonymus: Cocktails y bocaditos. Seite 68. Clover Club.

(Para 1 porción)
Granadina, 1/2 cucharadita – Clara de huevo, 1/2 – Jugo de limón,
1 cucharada – Vermouth francés, 1 1/2 medidas – Dry gin, 1 1/2
medidas – Hielo picado, 1 cucharada.
• Verter todos los ingredientes en la coctelera.
• Batir.
• Colar y servir en vaso de 120 gramos.

1961 Anonymus: Cocktails y bocaditos. Seite 68. Clover Leaf.

(Para 1 porción)
Crema de leche, 2 cucharaditas – Jarabe de granadina, 2 cucha-
raditas – Vermouth francés, 1 1/2 medidas – Dry gin, 1 1/2 medi-
das – Hielo picado, 1 cucharada.
• Poner todos los ingredien tes en la coctelera.
Batir, colar y servir en un vaso de 100 gramos.

1961 Pedro Chicote: El bar en el mundo. Seite 140. Clover-Club Cocktail.

Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
El jugo de medio limón.
Una copita de jarabe de
frambuesas.
Una copita de gin Peter’s.
Un poco de clara de huevo.
Agítese y sírvase en vaso me-
diano, añadiendo un poco
de agua de seltz y unas go-
tas de vainilla. Sírvanse
pajas.

1963 Eddie Clarke: Shaking in the 60’s. Seite 109. Clover Club.

1 measure dry gin
1/2 measure dry Vermouth
juice of 1/2 lemon
1 teaspoonful Grenadine
white of 1/2 an egg
Shake well and strain into a large cocktail glass.

1964 Anonymus: Manual del bar. Seite 137. Clover Club.

2/3 Dry Gin.
1/3 Granadina.
El jugo de medio limón.
1/2 clara de huevo.
Balir en cocktelera y colar a
un vaso de cocktail doble.

1964 Anonymus: Manual del bar. Seite 164. Clover Club.

.                                             1/2 cucharadita de Granadina.
Batido.                                    1/2 clara de huevo.
Servido en copa flauta          10 gramos de jugo de limón.
con una ramita de                 35 gramos de Vermouth Fran-
menta sobre la espu-            cés.
ma.                                          35 gramos de Dry Gin.
(Estilo argentino).

1964 Anonymus: Manual del bar. Seite 165. Clover Liff.

.                                                2 cucharaditas ele crema de
Batido.                                     leche.
Servido en copa flauta.          2 cucharaditas de jarabe de
.                                               Granadina.
.                                               40 gramos de Vermouth Fran-
.                                               cés.
.                                               40 gramos de Dry Gin.

1964 Anonymus: Manual del bar. Seite 248. Royal Clover Club.

.                                               El jugo de medio limón.
.                                               1 cucharadita de jarabe de
Batido.                                    Granadina.
Servido en una copa             1 clara de ruevo.
de 100 gramos.                      60 gramos de Dry Gin.

1964 Anonymus: Peter Pauper’s Drink Book. Seite 11. Clover Club.

6 parts Gin
2 parts Lemon Juice
1 part Grenadine or Raspberry Syrup
1 Egg White to each 2 drinks
Shake all ingredients except gin with cracked
ice. Add half the gin, and shake again. Add
balance of gin, shake, and strain.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 63. Clover Club.

1/2 oz. Lemon or Lime juice.
1/2 White of 1 Egg.
2 / 3 Dry Gin.
1/3 Grenadine.
Double Cocktail Glass.
SHAKER.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 63. Clover Leaf.

Same as Clover Club.
Decorate with sprig of mint.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 83. Royal Clover Club.

1/2 Gin.
1/4 Lemon Juice.
1/4 Grenadine.
The yolk of 1 egg.
Double Cocktail Glass.
SHAKER.

1965 Harry Schraemli: Manuel du bar. Seite 385. Clover Club Cocktail.

1 blanc d’œuf, 1 cuillère à bar de jus de citron, 1/3 grenadine, 2/3 gin.
Bien agiter. Passer dans un grand verre à cocktail.

1965 Harry Schraemli: Manuel du bar. Seite 385. Clover Leaf Cocktail.

1 blanc d’œuf, 1 petite branche de menthe fraîche, 1 cuillère à bar de
jus de citron, 1/3 grenadine, 2/3 gin. Bien agiter. Passer dans un grand
verre à cocktail.

1965 Robert London & Anne London: Cocktails and snacks. Seite 34. Clover Club Cocktail.

2 ounces dry gin 1 egg white
4 dashes grenadine Juice of 1/2 lime or lemon
Shake well with cracked ice. Strain into large cocktail glass.

1965 Robert London & Anne London: Cocktails and snacks. Seite 34. Clover Leaf Cocktail.

Same as Clover Club with sprig of mint on top.

1966 Harry Schraemli: Le roi du bar. Seite 71. Clover Club Cocktail.

Shaker. Blanc d’œuf, 1 cb jus de citron,
1/3 grenadine, 2/3 gin. Grand verre à cock-
tail.

1966 Harry Schraemli: Le roi du bar. Seite 71. Clover Leaf Cocktail.

Shaker. Blanc d’œuf, petite branche de
menthe fraîche, 1 cb jus de citron, 1/3
grenadine, 2/3 gin. Grand verre à cocktail.

1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 51. Clover Club.

2/3 Dry Gin
1/3 Grenadine
Juice of 1/2 Lemon
White of 1 Egg
Shake very briskly; strain into wine-glass.

1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 155. Clover Club.

Batido.                               1/2 cucharadita de Grenadina.
Servir en copa flauta        1/2 clara de huevo.
con una ramita de            10 grs. de jugo de limón.
menta sobre la es-            35   ”   de Vermouth Seco.
puma.                                 35   ”   de Dry Gin.

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 42. Clover Club Cocktail.

Juice of 1/2 Lemon, White of Egg, 4 dashes Grenadine
2 oz. Gin. Shake with Ice, Strain in wine glass.

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 42. Clover Leaf Cocktail.

Same as Clover Club Cocktail but with sprig of mint on top.

1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 347. Clover Club.

Batido. Servir en copa Campana.
1/2 Cucharadita de Granadina,
1/2 Clara de huevo,
10 gramos de Jugo de Limón,
35 ” ” Vermouth Seco,
35 ” ” Dry Gin.

1971 Anonymus: Tropical Recipes. Standard Recipes. Clover Club Cocktail.

(Shake)
Champagne Glass (Chill)
Mixing Glass Fine Ice
Juice of 1/2 Lime
1/4 Jigger Grenadine
1 Jigger Gin
White of 1 Egg
1⁄2 Jigger Sweet Cream
Shake real well and strain

1971 Anonymus: Tropical Recipes. Standard Recipes. Clover Leaf Cocktail.

(Shake)
Champagne Glass (Chill)
Make same as Clover Club and
decorate with sprig of Mint

1972 Anonymus: recipes – Wines and Spirits. Seite 20. Pink Lady (or Clover Club)

1/2 ounce fresh lemon juice
2 1/2 ounces gin
1 teaspoon grenadine
1 egg white
A dash of heavy cream
3 to 4 ice cubes
A 4-ounce cocktail glass, chilled
Combine the lemon juice, gin, grenadine, egg white, cream and ice cubes
in a mixing glass. Place a shaker on top of the mixing glass and, grasp-
ing them firmly together with both hands, shake vigorously
10 or 12
times. Remove the shaker, place a strainer on top, and pour into a chilled
cocktail glass.

1972 Leo Cotton: Old Mr. Boston. Seite 26. Clover Club Cocktail.

Juice 1/2 Lemon
2 Teaspoons Grenadine
White of 1 Egg
1 1/2 oz. Old Mr. Boston Dry Gin
Shake well with cracked ice and
strain into 4 oz. cocktail glass.

1972 Leo Cotton: Old Mr. Boston. Seite 26. Clover Leaf Cocktail.

Juice 1 Lime
2 Teaspoons Grenadine
White of 1 Egg
1 1/2 oz. Old Mr. Boston Dry Gin
Shake well with cracked ice and
strain into 4 oz. cocktail glass. Serve
with mint leaf on top.

1972 Leo Cotton: Old Mr. Boston. Seite 82. Royal Clover Club Cocktail.

Juice 1 Lime
1 Tablespoon Grenadine
Yolk 1 Egg
1 1/2 oz. Old Mr. Boston Dry Gin
Shake well with cracked ice and
strain into 4 oz. cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 85. Clover Club Cocktail.

1 1/2 ounces gin
4 dashes grenadine
Juice of 1/2 lime or lemon
1 egg white
Shake with ice cubes. Strain into chilled double cocktail
glass.
Variation: Increase grenadine to 1/2 ounce.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 85. Clover Leaf Cocktail.

Same as Clover Club Cocktail except decorate with a mint
leaf on top.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 57. Clover Club.

2 jiggers dry gin
1 pony lemon or lime juice
1 pony grenadine
1 egg white
4 ice cubes
Blend for 10 seconds, strain
into chilled large cocktail
glasses.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 58. Grand Royal Clover Club.

2 jiggers dry gin
1 jigger lime or lemon juice
2 eggs
1 pony grenadine
3 ice cubes
Blend for 15 seconds, strain,
and serve in small highball
glasses.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 42. Clover Club Cocktail.

Juice of 1/2 Lemon, White of Egg, 4 dashes Grenadine
2 oz. Gin. Shake with Ice, Strain in wine glass.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 42. Clover Leaf Cocktail.

Same as Clover Club Cocktail but with sprig of mint on top.

1976 Anonymus: International Guide to Drinks. Seite 48. Clover Club.

2/3 gin
1/3 Grenadine
Juice of 1/2 lemon or lime
White of egg
Shaker
Double cocktail glass

1976 Anonymus: International Guide to Drinks. Seite 48. Clover Leaf.

Same as Clover Club, but decorate
with sprig of mint

1976 Anonymus: International Guide to Drinks. Seite 62. Royal Clover Club.

1/2 gin
1/4 lemon juice
1/4 Grenadine
Yolk of egg
Double cocktail glass
Shaker

1976 Brian F. Rea: Brian’s Booze Guide. Seite 44. Clover Club.

a Pink Lady made with egg
white instead of cream.

Seite 73. Pink Lady.

– the original had Apple Brandy in it.
Blend/strain into pre-chilled cocktail glass
1 ounce sweet and sour
1 ounce cream
1⁄2 ounce Grenadine
1⁄2 ounces Gin

1976 Harry Craddock: The Savoy Cocktail Book. Seite 48. Clover Club Cocktail.

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.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 48. Clover Leaf Cocktail.

The same as CLOVER CLUB,
with a sprig of fresh Mint
on top.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 77. Grand Royal Clover Club Cocktail.

The Juice of 1/2 Lemon.
1 Tablespoonful Grenadine.
1 Egg. 1 Glass Dry Gin.
Shake well and strain into
medium size glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 138. Royal Clover Club Cocktail.

The Juice of 1/2 Lemon.
1 Tablespoonful Grenadine.
The Yolk of 1 Egg.
1 Glass Gin.
Shake well and strain into
medium size glass.

1977 Stan Jones: Jones’ Complete Barguide. Seite 255. Clover Club Cocktail.

Cocktail Glass Shake
1 oz lemon juice
1/2 oz grenadine
1 egg white
1-1/2 oz gin
1/2 tsp sugar

1977 Stan Jones: Jones’ Complete Barguide. Seite 255. Clover Club Royal.

Cocktail Glass Shake
1 oz lemon juice
1/2 oz grenadine
1 egg yolk
1-1/2 oz gin
1/2 tsp sugar

1977 Stan Jones: Jones’ Complete Barguide. Seite 255. Clover Leaf.

Cocktail Glass Shake
1 oz lime juice
1/2 oz grenadine
1 egg white
1/2 tsp sugar
1-1/2 oz gin
Mint sprig

1977 Stan Jones: Jones’ Complete Barguide. Seite 384. Royal Clover Club.

Cocktail Glass Shake
1-1/2 oz gin
1/2 oz lime (or lemon) juice
1/2 oz grenadine
1 egg yolk

1980 Anonymus: Manual del bar. Seite 129. Clover Club.

.                                    50 gramos de Dry Gin
Batido.                         15 gramos de jugo de limón
Copa de cóctel.           1/2 clara de huevo
.                                    5 gramos de granadina
.                                    Estilo argentino, cambiando
.                                    el jugo por vermouth seco.
.                                    Decorar con una ramita de
.                                    menta sobre la espuma.

2009 Gaz Regan: The bartender’s Gin Compendium. Seite 260. Clover Club Cocktail. 60 ml gin; 30 ml lemon juice; 1 egg white; 7,5 ml raspberry syrup or Chambord.

2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 383. Clover Club. 6 cl Gin; 3 cl Zitronensaft; 2 cl Himbeersirup; 1/2 Eiweiß; Garnierung: Zitronenachtel, Himbeere.

2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 92. Clover Club. 6 cl Plymouth Gin; 2 cl Zitronensaft; 1,5 cl Zuckersirup; 1 BL Bonne Maman Himbeermarmelade; 1 Eiweiß.

2014 Dave Arnold: Liquid Intelligence. Seite 134, Clover Club. 60 ml Plymouth gin; 30 ml egg white; 15 ml Dolin dry vermouth; 15 ml raspberry syrup; 15 ml lemon juice; garnish: raspberry.

2014 Tony Conigliardo: 69 Colebrooke Row. Seite 100. Clover Club. 35 ml gin; 25 ml lemon juice; 25 ml egg white; 15 ml dry vermouth; 10 ml raspberry syrup; 5 ml sugar syrup.

2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 57. Clover Club. 45 ml gin (Plymouth); 15 ml dry vermouth (Dolin); 15 ml lemon juice; 15 ml raspberry syrup; 22 ml egg white; garnish: raspberry.

2018 Gary Regan: The Joy of Mixology. Seite 199. Clover Club Cocktail. 1 1/2 oz dry gin; 1/2 oz Dolin dry vermouth; 1/2 oz lemon juice; 1/2 oz raspberry syrup; 1/4 oz egg white; garnish: 2 raspberries on a skewer.

explicit capitulum
*

2 comments on “Clover Leaf Cocktail a.k.a. Clover Club Cocktail”

Fernando Castellon
3. June 2023
Hello,
Great article! Thank you for sharing your work and researches.
The recipes found in Boothby’s 1908 editions, should interest you.
Best,
Fernando
- Armin
  15. June 2023
  Hi Fernando,
  thanks for letting me know. I have updated the recipe list. It’s in the 1912 edition; that’s the one that has an appendix entitled: “Some new-up-to-now seductive American cocktails”. This edition can easily be mixed up with the 1908 one, because on the title it also says “1908”.
  Cheerio,
  Armin

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