A former bartender at Brooklyn’s Clover Club, Brad Farran created this variation on the bar’s namesake cocktail. “It’s essentially a Clover Club, but reverse engineered with bourbon,” says Farran of his riff on the cocktail named for the men’s club who met at Philadelphia’s former Bellevue Stradford Hotel starting in the 1880s. In his version there is lime instead of lemon, and sweet vermouth subbed in for dry, while a bit of muddled strawberry is added to maintain the classic pink hue. The drink is cleverly named for the grand lobby of the hotel where the Clover Club met and partied like it was 1888.
- 1 1/2 ounces bourbon (preferably Elijah Craig 12 Year)
- 1/2 ounce sweet vermouth
- 1/2 ounce lime juice
- 1/2 ounce simple syrup (1:1, sugar:water)
- 1/4 ounce egg white
- 1 strawberry
- Muddle strawberry with simple syrup in the bottom of a cocktail shaker.
- Add remaining ingredients and shake without ice.
- Add ice and shake again until chilled.
- Double strain into a chilled cocktail or coupe glass.