Hair of the Dog is Cookthink’s Monday morning cocktail column by Rob Chirico, the author of the Field Guide to Cocktails. Read more about Rob here.
For all intents and purposes, some drinks are dead, but no one has the heart to take them off the respirator. The Honeymoon Cocktail, Scofflaw, Maiden’s Prayer, Satan’s Whiskers, and Clover Club were all hot tickets in their day, but are now all but smoldering memories.
Case in point: the Clover Club, a fruity mixture of gin, sweeteners, egg white and nostalgia.
The Clover Club sounds like the name of some crummy dive, like the Dew Drop Inn, where the whiskey starts pouring at 9:00 a.m. But this cocktail, which dates from the end of the 19th century, was supposedly named for a group of wits who roasted politicians once a year and tippled at the posh bar in the Bellevue-Stratford Hotel in Philadelphia.
Note that as with all drinks mixed with fresh eggs, the Clover Club must be shaken furiously. (And don’t tell any food-frightened friends about the egg until after a few sips.)
A Clover Club has a tart finish that is stands up to the bite of savory dishes like escargot or spicy quail eggs.
Recipe: Clover Club Cocktail (Hair of the Dog)