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

★ About this recipe: The Clover Club cocktail was created somewhere between the late 19th Century and 1908 when it is first mentioned in print. It was named after the Clover Club, a gentlemen's club that met in the Bellevue-Stratford Hotel in Philadelphia (USA) between 1882 and the 1920s to eat, drink and socialise until when the US Prohibition started.
It’s pretty and pink & lovely and sweet. You wouldn’t expect this to be number one cocktail enjoyed more than 100 years ago in a gentleman’s club where cigars were smoked and bets were made. After trying it for ourselves, we can safely say that these men knew a good drink. The Clover Club is gorgeous.
This cocktail is meant to be served in an old-fashioned champagne glass (saucer). We only had the new-style champagne flutes to use ourselves so lose 1 mark as far as authentic presentation goes. 9/10 ain’t bad.
The Clover Club is the second of three ‘antique’ cocktails that were popular in the 1920s (now a century ago) we have made to toast the end of 2020, which has been a significant year for us all, and the beginning of 2021. Here’s to the beginning of a better year than the last. 🥂
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★ Ingredients and their quantities:
• ⅓ cocktail glass* (40ml) Gin
• ¼ cocktail glass* (30ml) Grenadine Syrup or Raspberry Puree
• ½ cocktail glass* (60ml) Orange Juice
• ½ cocktail glass* (60ml) Lemon Juice
• A few drops of Angostura Bitters
• ⚠️ 1 egg white (can be substituted with 1 tbsp. honey. See note below and proceed with caution.)
• Ice
This would’ve been a 1930s cocktail glass (120ml).
⚠️ READ ME FIRST: Eating and cooking with RAW EGGS ⚠️
Dear Viewers, our understanding of food hygiene, science and medicine has come a very long way in quite a short time, really when you think about how long humans have been cooking (according to the National Geographic, this was ‘sometime between 1.8 million and 400,000 years ago’). We learn more and more each year, so it’s not surprising that now and then we do stumble upon a recipe that looks great but has us scratching our heads a bit about whether one part of the method or ingredient is a good idea.
This was the case with this recipe as one of the ingredients is raw egg white. Eating raw eggs has been known to be potentially dangerous for a few decades now. Raw and partially cooked eggs and their shells can contain a bacteria called Salmonella which can cause food poisoning and more serious complications for vulnerable people. For this reason you must be careful and do your reading before attempting this recipe and skip the egg white altogether if serving to someone who may be particularly vulnerable, or just to be safe overall. Add a tablespoonful of HONEY instead!
Every country has different guidance when it comes to eating/cooking with raw or semi-raw egg yolk, so be sure to refer to the right information. As we live in the UK we went straight to the NHS guidance page which says that it is considered safe to eat raw or lightly cooked eggs here UNLESS they are:
🔹 not British Lion stamped;
🔹 not hen eggs (e.g. duck or quail eggs);
🔹 from outside the UK.
We followed the ‘rules’ carefully choosing our eggs, and drinking our cocktails up right away. Stay safe, everyone!
★ Full instructions: www.handeddown...
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)
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♪ Music: White River by Aakash Gandhi

[@MorristheMinor]

A suggestion for some more Jazz age cocktails - A Horse's Neck, A Sidecar and A White Lady. I've heard of them in novels of the era, but don't know what's in them. Possibly a lot of Bath Tub Gin and things to disguise the taste of it!

[@tracieeaton1082]

Lovely! I would try making these however, I don't drink alcohol.

[@handeddownkitchen8192]

Thank you! Don't worry, we have some more food recipes lined up!

[@tracieeaton1082]

I know you do have more food recipes. I just thought I would throw that out there though lol I can't wait to see which book you use next and if I own it or not.

[@handeddownkitchen8192]

Haha, well we SHOULD have a vid coming up showing each of our books soon, so you’ll be seeing all of ‘em in a week or 2! 🤓 We do have a few more than the 10 we use on here (maybe 5 or 6 more) which were handed down the family like the Complete Colour Cookbook & The Best of Cooking which we use for our 70s & 80s recipes - might show those off later on but they’ve got to wait their turn for now while we get through this lot! Tell you what, speaking of drinks, we noticed that some of the longest and most detailed recipes we’ve got in our older books are for things like how to make the “perfect” cup of tea, coffee or hot chocolate, and I think that all of our books up until the 1950s have at least half a page on how to make Turkish coffee too. Is it the same in your books? I accidentally bought some cocoa nibs last year (thought it was a packet of cocoa powder!) and I’ve had no idea what to do with since but just last night I spotted a recipe for ‘Dr. Todd Cocoa Nibs’ in our Victorian cookbook so we’re going to have to try that out while it’s still cold over here! Wonder who Dr. Todd was... you know, sometimes you can spend hours on Google and still never find anything out about some of the names you find! 💕 Miss. HD

[@tracieeaton1082]

@@handeddownkitchen8192 I have about 15 or so Antique books and over 700 Vintage books and the youngest is 1967. I also have Antique and Vintage pamphlets, booklets and Magazines.

[@tracieeaton1082]

I have the same with the coffee and then, the bacon. How to make wavy bacon for your husband lol. I have one interesting coffee recipe in a book from the Depression that has Raisins in the coffee. I can only assume they were to sweeten the coffee therefore taking away the need for sugar.

[@nostalgiapie7397]

Such a pretty pink cocktail - perfect for today (Valentine's Day!) I've got a bit of a reputation for being a cocktail queen but I've never made a cocktail with an egg white in it so that's a new one for me! I'm guessing it's added for texture??? Have a great Valentine's Day you two xx

[@handeddownkitchen8192]

And to you, my dear 💕🥂💕 (a week late, but better late than never! 😉) I know, isn’t it a lovely colour? The egg white gives it a little froth & slightly more velvety texture. I do wonder who came up with the idea of putting egg whites in cocktails, what a weird concept! The first time I tried a cocktail with egg white in was a couple of years ago when my sister and I treated ourselves to a pre-Christmas cocktail evening in the most outrageously girly bar we could find (which ended up being Tonight Josephine, Waterloo). Nothing extravagant- it was Happy Hour and we settled on 2 cocktails each. We must’ve looked at our menus for at least 20 minutes, both being pretty clueless as neither of us had been to a bar or similar setting for ages, and when I announced that I’m getting one with egg in you should’ve seen the look on her face 😂. Anyway, whatever it was, it was lovely - definitely set me up to make this one with confidence, haha 😉! 💕 Miss. HD

[@nostalgiapie7397]

@@handeddownkitchen8192 Thank you and no worries - as you know by now I'm late for everything! If that bar is still around next time I'm home, I'd love to go - and I will be dragging my sis there! And I will be looking out for the cocktail you had! Haha! xx