The history of the Clover Club: a drink with gentlemanly genes
- Categories: Bartending, Cocktail knowledge, Gin cocktails
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The Clover Club cocktail is one of the few drinks that did not see the light of day in New York or London, but in Philadelphia - a city that was considered a cultural and social center at the beginning of the 20th century. The Clover Club of the same name was founded in the 1880s, an exclusive gentlemen's club where prominent businessmen, lawyers, politicians and, above all, journalists met. Among the best-known members were editors of leading daily newspapers such as the Public Ledger and the Philadelphia Inquirer.
The club had no permanent location, but met regularly at the prestigious Bellevue-Stratford Hotel, which was considered one of the best hotels in America at the time. Not only did they eat and discuss there - they also drank there, and with distinction.
It was in this intellectual atmosphere that the cocktail that would later bear the club's name was created: The Clover Club Cocktail. Even if no single bartender can be named as the inventor beyond doubt, the development of the recipe can be traced between 1896 and 1908. The first written mentions can be found in the New York Press Club Manual and later in the famous Savoy Cocktail Book from 1930, which finally anchored the drink in the canon of classic cocktails.
Clover Club - A cocktail for gentlemen - but not forever
It is worth noting that the Clover Club was anything but feminine at the time of its creation - on the contrary, it was the signature drink of an all-male club. However, as cocktail culture changed in the 1930s and drinks with protein or sweet ingredients slowly fell out of fashion, the Clover Club was increasingly dismissed as "too light" or "too girly". In the post-war period, it almost completely disappeared from bar menus.
The Clover Club only experienced a renaissance with the revival of the classic cocktail art in the 21st century. In 2008, a woman - the celebrated New York bartender Julie Reiner - named her bar in Brooklyn after the drink and made it socially acceptable again. Her interpretation was clear, balanced and precisely crafted - in the spirit of the original, but adapted to the modern palate. Since then, the Clover Club has experienced a small renaissance and is now regarded as a prime example of how forgotten classics can find their way back into the limelight.
Why the Clover Club is more than just pretty
A cocktail is only as good as its ingredients - and this is particularly evident in the Clover Club. What looks like a playful, slightly pink aperitif at first glance turns out to be a finely balanced classic with high standards on closer inspection. In the Best bar we therefore attach great importance to the quality and selection of each individual component - above all, of course, the gin.
For our Clover Club, we deliberately focus on Bombay Sapphirea London Dry Gin distilled with ten carefully selected botanicals. What makes it so special is its fine balance between floral citrus notes and an elegant juniper base. The use of steam infusion - a special process in which the botanicals are not infused but extracted with steam - ensures an exceptionally clear and smooth aroma. This is exactly what a cocktail like the Clover Club needs: a gin that is present without being overpowering. Bombay Sapphire brings enough character to carry the drink, but remains smooth enough to leave room for the other ingredients. The result is a harmonious whole in which no one component dominates.
In addition to the gin, the Lemon juice plays a central role. It brings the necessary freshness and a lively acidity that gives the drink its clarity. In the Bestens Bar, only freshly squeezed lemon in the glass - no concentrate, no half-baked compromises. This is the only way to achieve the fine balance between sweetness, acidity and alcohol that characterizes this cocktail.
Another indispensable component is the Raspberry syrup. This shows just how much craftsmanship pays off: our syrup is homemade - made from real raspberries, sugar and a dash of lemon. It gives the Clover Club its characteristic color and an authentic, fruity taste that is much finer than anything you could get from industrial syrups. The raspberry flavor brings lightness, but never seems artificial or intrusive - but like a little reminder of summer and freshness.
And then there's the foam. The Clover Club is classically served with Protein This gives the drink its creamy texture and iconic white head. But raw egg whites are not everyone's cup of tea: because of health risks, for ethical reasons or simply for reasons of taste. That's why we use a modern alternative in the Bestens Bar: Metil egg white. This is a plant-based binding agent based on methylcellulose, which has long been established in the high-end gastronomy sector. It not only forms a particularly stable, fine foam, but is also Tasteless, vegan and absolutely hygienically safe. The drink remains just as elegant as the original - but is accessible to all guests.
What ends up in the glass is the result of carefully considered decisions: a smooth, fruity-fresh cocktail with a silky texture, balanced body and elegant appearance. Every sip is a small interplay of fruit, herbal spice and velvety mouthfeel - a cocktail that will win over both experienced connoisseurs and curious newcomers.
Cover Club recipe
From club room to craft bar: the renaissance of the Clover Club
The history of the Clover Club cocktail is a prime example of the cyclical nature of drinking culture. What was once considered a sign of intellectual masculinity was later ridiculed, almost forgotten - and is now experiencing a well-deserved renaissance in the upscale bar scene. His journey through the decades is not just a series of recipe changes, but also a mirror of social developments.
The decline in the Prohibition era
In the early 1900s, the Clover Club was a popular drink in upscale hotels and private clubs on the US East Coast. But with the beginning of the Prohibition (1920-1933) - the nationwide ban on the production and sale of alcohol - many classic cocktails disappeared from the scene. The bar culture shifted into illegality, into so-called "speakeasies", where drinks were mixed hastily and often with inferior ingredients. A drink like the Clover Club, which required care, freshness and protein (!), was hardly feasible under such conditions. And so it fell into oblivion - like many fine cocktails of its time.
Post-war period: the taste flattens
After the end of Prohibition and especially after the Second World War, the taste of the general public changed significantly. Cocktails became simpler, sweeter and more colorful. Tiki drinks and highballs dominated the scene, while classic pre-Prohibition cocktails were considered old-fashioned and awkward. The Clover Club was almost completely displaced during this time - also because drinks with Protein and delicate color were suddenly considered "feminine". In an era in which masculinity was defined by hard drinks and clean-cut styles, the elegant, pink Clover Club simply no longer fitted the bill.
Revival through the craft cocktail movement
First from the early 2000s bartenders around the world began to return to classic recipes. In New York, London, Berlin, Tokyo - forgotten cocktail books from the 19th century suddenly reappeared everywhere. This gave rise to a global movement: the so-called Craft cocktail revolution. They experimented again with home-made products, with freshness, with technology - and also rediscovered the Clover Club.
A special milestone was set by the US-American bartender Julie Reinerwho opened her bar in Brooklyn in 2008 - "Clover Club". The name was no coincidence, but a statement: the cocktail, which had been considered outdated for decades, became the star of a new generation. Reiner proved that elegance, craftsmanship and aesthetics are not a question of gender or fashion - but of aspiration. Her interpretation of the Clover Club was fresh, balanced and textured - setting the bar for countless bars worldwide.
Today: A drink for connoisseurs and explorers
Today, the Clover Club can be found in bars all over the world - from New York to Copenhagen to Tokyo. But not on every menu: it is not a "mainstream" cocktail like the Mojito or the Espresso Martini. Rather, it is a Insider tip for discerning guests who don't just want a drink, but an experience.
He is regarded as Signature cocktail of the modern craft bar sceneIt's proof that you can create complex flavors, balanced texture and aesthetics with just four ingredients - if you know how. The use of egg whites (or vegan alternatives), the interplay of fruit and acidity, the balance between sweetness and alcohol - all this makes it a touchstone for good bartenders.
At Bestens Bar, the Clover Club is often ordered by guests who are open to something new - or rather: something rediscovered. Many are surprised at how balanced and "grown-up" a drink with this color can taste. Others celebrate precisely this unexpectedness: a cocktail that looks like a dessert but drinks like a classic.
Today's importance
The Clover Club is no longer a "forgotten classic", but a symbol of a return to quality, craftsmanship and authenticity. It is not served in every bar - and that is a good thing. Because where it is prepared with love and precision, it unfolds its full power: as a Ambassador of an era that prioritized elegance over efficiencyas Prototype for the renaissance of classic cocktailsand as Proof that you don't have to reinvent style - just rediscover it.
But that's not all. The longer shelf life - we're talking 5 to 10 days in the fridge here - means that production peaks can be smoothed out, mise en place can be better planned and, above all, waste can be avoided. Super Juice gives us a new way of planning: efficient, sustainable and easy on the nerves. Expressed in figures, this means that an investment in one kilogram of citric acid yields more than the same investment in fresh lemons - not to mention the cold chain. The cost of goods decreases, the margin increases and the bar chart remains stable. It's a bit like equity funds, but with a citrus twist.
Exciting variations: The Clover Club in a new guise
A classic always inspires variations. Here are three well-known variations on the Clover Club:
Clover Club Royale
A Clover Club with a twist Champagne or Crémant - Perfect as an aperitif. The foam from the egg white harmonizes surprisingly well with the carbon dioxide.
Winter Clover
Instead of raspberry syrup, use Cranberry-rosemary syrup This gives the drink a spicy, wintery note. Garnish with a small sprig of rosemary.
Golden Clover
Here yellow chartreuse (approx. 10 ml) is added to give the drink more depth and herbal complexity. Ideal for those who like a more complex twist.
Conclusion: Why the Clover Club is an underrated masterpiece
The Clover Club is more than just a pretty cocktail with a pink head of foam - it is a testament to the art of bartending that combines history, elegance and flavor. Its comeback in the bar world is well deserved: those who prepare it correctly will be rewarded with a balanced, velvety, fruity-fresh drink that will win over novices and connoisseurs alike.
It may be less well-known than the Martini or Negroni, but perhaps that's exactly what makes it so special: an insider tip with a history - for anyone who wants to know what real classics taste like.
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