So that's why they make Angostura in those huge bottles...

A fantastic drink - the orgeat barely holds off the Angostura's bitterness, and opens it up nicely. I can't figure out why the Rye's there, but this is a winner of a counterintuitive drink.

I decided to try this since I have this newly found surplus of homemade orgeat... Absolutely delicious, 5/5. Orgeat finishes cocktails in the same way a nice Picada finishes a Spanish seafood stew.

Fantastic. I need to go buy some some extra bottles of Angostura.

The Trinidad Sour I know and love includes an egg white. Mmm...

The Trinidad sour you know and love is wrong.

Yum! I like it--it's kinda like a vacation in a cold glass.

Also great with lime subbed for lemon and Smith & Cross subbed for Rittenhouse.

Reminds me of a full-bodied falernum which probably makes sense given the lemon and almond notes it should have, this is a 10/10, unbelievable!

This is a classic jaded bartender drink. Not for the general public unless they are open-minded. It's phenomenal! I tried it with bourbon thinking it would soften the bitters but nope! Rye works better and I even upped it to 1oz because why not?

This drink makes me wish I could buy Angostura in liter-sized bottles. Wow. Spice was a bit too dominant for me, but an extra 1/2 oz of pineapple juice balanced it out, taming the spice without over-sweetening.

After much snooping around, and I'm sure more-than-slightly awkward intrusions into the personal lives of Flatiron veterans Damon Dyer, Giuseppe Gonzalez (and even Julie Reiner herself) I found that the actual creator of this masterpiece is in fact ADAM McGEE (aka, the most badass bartender you've never heard of, says Giuseppe). The ratios are forgiving, so tweak them to taste...I especially like that. BTW, fresh unseetened pineapple juice is a must; NO CANS. Also, 2:1 Canella cinnamon works best for the syrup. Make this often... Savor it in a Swizzle, shoot it short, sip it up. Just don't forget to say, "Adam McGee!" (which sorta means !Sláinte! in NYC Tiki-speak).

Thanks. I edited the attribution. And while I'm sure it's *better* with fresh pineapple juice I've made it many times with canned and still really enjoy it.

The original recipe calls for "fresh cucumber puree (peel and blend cucumber, then pass through a sieve)" but suggests muddling a few slices would be fine for the lazy. I found it gummed up the top of my cobbler shaker so I'd recommend the former.

Corrected name and updated details as per information from user mako Thanks!

delicious and deceptively mild in taste

Various different versions of this recipe use grenadine or raspberry syrup in place of the raspberries, and/or dry vermouth. For example, see Julie Reiner's spec from Clover Club in NY - 1.5 Gin, 1/2 dry vermouth, 1/2oz raspberry syrup, 1/2oz lemon juice.

the PDT recipe: 2oz Plymouth Gin, 3/4oz lemon juice, 1/2oz simple syrup, 1 bsp Bonne Mamman raspberry preserves, and 1 egg white. Dry shake, shake w/ ice, and strain into a chilled egg coupe

Does anyone have an issue if I fix this drink to this: http://cold-glass.com/2013/02/19/the-clover-club-cocktail/ - it's 1.5/.75/.75/.25. I can also add a note that it was originally 1:1:1:1 which is way too sweet for modern palates.

Thanks,

Zachary

I honestly have never made the version with dry vermouth before, but from the ratios that Cold Glass gives, it sounds fantastic. No objections from me.

I made this both ways tonight, and it definitely needs the dry vermouth. I also like the 6:3:3:1 ratio. Interestingly, the raspberry + lemon makes pink grapefruit in the same way the Jasmine does with Campari + lemon.

Thanks,

Zachary

A nice Clover Club can be made by muddling 5 or 6 fresh raspberries in 1/2 oz (homemade) grenadine (J. Morgenthaler's recipe with a little extra orange flower water). I use half and half Dolin Blanc and Dry. Strain well and garnish with 4 raspberries on a bamboo pick. I've made them with Hayman's Old Tom, Boodles, and Plymouth Navy Strength gin - all are very good!

I have to say the now official recipe here on kindred I found poor.

I made this with Ford's Gin, Dolin Dry Vermouth and a high quality raspberry syrup made by Blossoms UK.

It was incredibly badly balanced; a smoothed out martini, dull, flat and dry. I will try again with the NY Clover Club recipe ratios. I may recommend a curator properly reviews this recipe vs the alternatives.

Hmm... with 3/4 lemon, this shouldn't be flat or smoothed out anything. The earliest recipe I can find is William Boothby's "The World's Drinks and How to Mix Them" in 1908, which is 2 barspoons of grenadine or raspberry syrup, "enough lemon juice to overcome the sweetness of the syrup", half an egg white, and a jigger of Plymouth gin. Julie Reiner of Clover Club fame (and Dave Wondrich evidently) like 1.5 Plymouth, .5 Dolin Dry, .5 lemon, .5 cold processed raspberry syrup, and 1/4 oz egg white. At the turn of the century, Plymouth (or "Coates Plymouth" as it was called) was the fancy dry gin. Dave Wondrich says dry vermouth was in some of the earliest recipe he found, and who am I to argue with Dave Wondrich? At the end of the day the balance of this drink depends on your raspberry syrup and your lemon juice.  Thanks,  Zachary 

In The Essential Cocktail I found 1 1/2 oz gin, 3/4 oz simple syrup, 3/4 oz lemon juice, 1/2 tsp grenadine and 1 small egg white. Works for me.

Wonderful recipe but would like to up the basil a little. Will try 7 leaves next time. — ☆☆☆☆

Drinking the Devil's Acre (Cocktail No. 24, p. 227) specifies 1/2 oz cocktail syrup, 2 oz Junipero gin and 1 oz lime juice, with either a spring of basil or lemon wheel as garnish. Attributed to Greg Lindgren, Carl Christiansen and the Heart of the City Farmers' Market.