The High Clover Club: A Refined Twist on a Classic

The Clover Club: A Taste of the Roaring Twenties

The Clover Club cocktail is a hallmark of 1920s cocktails, hailing from the Prohibition era when speakeasies flourished. Named after a gentlemen’s club in Philadelphia, the drink became synonymous with sophistication and style, offering a balance of gin, lemon juice, raspberry syrup, and egg white for a silky, tart, and fruity experience.

Our version, The High Clover Club, takes this classic and gives it an elevated twist. By infusing the gin with Earl Grey tea and swapping raspberry syrup for blackberry, we create a cocktail that feels both timeless and modern—a perfect addition to your next Prohibition-themed soirée.

Crafting the Earl Grey-Infused Gin

The key to this refined variation is the Earl Grey-infused gin. Here’s how to make it:

1. Ingredients:

   • 8 oz gin (we recommend a balanced, juniper-forward gin like Hendrick’s).
   • 1 tablespoon loose-leaf Earl Grey tea or 2 tea bags.

2. Method:

   • Combine the tea and gin in a clean jar or container.
   • Let it steep at room temperature for 1–2 hours, tasting occasionally to ensure it doesn’t become too tannic.
   • Strain through a fine-mesh sieve or cheesecloth to remove the tea leaves.
   • Store the infused gin in a sealed bottle for up to a month.

The infusion adds a subtle complexity, with the bergamot enhancing the citrus notes of the lemon juice and the black tea adding depth to the cocktail.

Making the Blackberry Syrup

This deep, rich syrup perfectly complements the tea-infused gin.

1. Ingredients:

   • 1 cup fresh blackberries (or frozen).
   • 1 cup sugar.
   • 1/2 cup water.

2. Method:

   • Combine all ingredients in a saucepan over medium heat.
   • Stir until the sugar dissolves, then simmer for 10 minutes.
   • Use a muddler or spoon to crush the blackberries, releasing their juice.
   • Strain the mixture through a fine-mesh sieve into a jar, discarding the solids.
   • Cool and store in the fridge for up to two weeks.

The blackberry syrup lends a darker, more robust fruitiness than the original raspberry, complementing the Earl Grey’s floral and citrus notes.

Why These Variations Work

1. Earl Grey Gin: The bergamot in the tea harmonizes with the lemon juice and enhances the botanicals in the gin, creating a more layered and elegant flavor.
2. Blackberry Syrup: Its deeper fruitiness pairs perfectly with the tea’s tannins, adding richness and complexity.
3. Classic Egg White: Retained for its velvety texture, the egg white brings the entire cocktail together in a luxurious, foamy sip.

A Prohibition-Era Drink Worth Elevating

The High Clover Club feels right at home alongside other Prohibition-era cocktails. Its timeless appeal, enhanced with subtle tea and fruit variations, makes it the ideal drink for your home speakeasy menu or 1920s cocktail party.

Serve it in a vintage coupe glass, garnish with a skewered blackberry or a dusting of tea leaves, and let your guests savor the sophistication of this elevated classic.

The High Clover Club

A tea-inspired variation on the 1920s Clover Club cocktail, featuring Earl Grey gin and blackberry syrup.

Author: sedward5

Ingredients

• 2 oz Earl Grey-infused gin
• 1/2 oz fresh lemon juice
• 1/2 oz blackberry syrup
• 1 egg white
• Garnish: Skewered blackberry or dusting of tea leaves

Instructions

1. Add all ingredients to a shaker without ice and dry shake to emulsify the egg white.
2. Add ice and shake again until well-chilled.
3. Double strain into a coupe glass.
4. Garnish with a skewered blackberry or a light dusting of Earl Grey tea leaves.

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