Ep. 37: Hey bub, drink the Clover Club - Clover Club and Lillet Rose Clover Club

Welcome to episode 37 of The Art of Drinking with Join Jules and Your Favorite Uncle

What are we drinking this week?

For whatever reason, the Clover Club isn’t on many cocktail menus and that is a dang shame! This pink beauty has all the right moves to make its way into your heart. Uncle Brad makes the classic and gives us the history behind the drink. Jules makes it with a twist, tipping her hat to Julie Reiner who brought the once lost Clover Club back from the ashes.

Tip: different types of gin

Make sure you’re following us on the Insta:

Art of Drinking Podcast | Your Favorite Uncle | Join Jules

listen to the full story on apple podcast

Listen to the full story on Spotify

How do I make it Uncle Brad?

Brad, what do we need?

Chilled Coupe Glass, throw that coupe in the freezer!
Boston Shaker
Jigger
Egg white
London Dry Gin (try Brockmans)
Raspberry simple syrup (Sugar, Water + Raspberries)
Lemons
Ice
Fine Mesh Strainer
Hawthorne Strainer
Cocktail Pick
Garnish: Three Raspberries

Brad, how do I make it?

Chill your coupe glass

In your boston shaker:

1 egg white

Grab your jigger
2 oz gin (London dry works great here, as does New Western - in this case I used Brockmans. Look for flavors that compliment raspberry - citrus is always a great compliment)

¾ oz raspberry simple syrup

¾ oz lemon juice fresh

DRY Shake it

Add LOTSA ICE small side of shaker

SHAKE IT AGAIN

Double strain into your coupe (hawthorn strainer and fine mesh strainer)

Garnish with 3 raspberries

Jules, what do we need?

Coupe glass, chill it while you’re making your cocktail!
Boston shaker
Jigger
Hawthorne strainer
Fine Mesh strainer
Gin, try Gray Whale
Lillet Rose
Lemons
Simple Syrup
Raspberries
Ice
Cocktail pick
Garnish: 3 raspberries

Jule’s Lillet Rose Clover Club Version

1 egg white

1.5 oz gin

1/2 oz Lillet Rose

3/4 oz fresh lemon juice

1/2 oz simple syrup

4-5 raspberries, muddled

Dry shake

Add ice

shake again

Double strain & garnish with 3 raspberries

Little history lesson

it went into decline in 1939, pink was no longer the color of "Men" and the drink landed on Esquire magazine’s 10 Worst Drinks of the decade. In WWII, supply chain issues and general rationing, combined with the dark age of cocktails, the 1950's , 60's and 70's. Pre-mix, bottle juices, soda guns. Making fresh syrups and using fresh squeezed juices was insannnne. Plus it was just, inappropriate for a fella to order a frothy, let alone pink, drink. Men were expected to drink manly drinks… like the manhattans, martinis, whiskey. We said goodbye to egg white cocktails and the Clover Club vanished from menus. As did a lot of fab cocktails. By the way, a lot of fab cocktails being made with Gin.

Enter the ginasance - they say began around 2004 with Fever Tree tonic.

What’s our tip?

Tip: How to buy gin for your bar cart

Let’s get into the main types of gin

London Dry Gin, Old Tom Gin, Genever, and New Western or Contemporary Gin.

London Dry gin is known for its juniper-forward flavor profile with a focus on botanicals like juniper berries, coriander, angelica root, and citrus peel.
- Cocktails like: Martini, Negroni

Old Tom Gin is a slightly sweeter style of gin, bridging the gap between London Dry Gin and Genever as it has more sweetness.
- Cocktails like: Tom Collins, or Martinez
Genever, also known as Dutch gin, has a maltier and more grain flavor compared to other styles of gin with flavors of juniper, malt, spices, and herbs.
New Western or Contemporary Gin breaks away from the traditional juniper-forward focus of London Dry Gin with a wide range of flavors, with juniper not as predominant as the other botanicals like citrus, floral, or herbal notes.
- Example: Monkey 47, Hendricks
  - Classic cocktails like: Bee’s Knee’s or French 75