Ingredients: * 2 oz gin * 0.75 oz lemon juice * 0.75 oz simple syrup * 5 fresh raspberries (not 5 oz) * 1 egg white Dry shake, shake on ice, garnish raspberry Background The Clover Club is another one of those under appreciated classic cocktails that I seem to love writing about. It is named after the Philadelphia gentlemen’s club comprised of journalists, lawyers, businessmen, and socialites that met at the Bellevue-Stratford Hotel in Philadelphia from the 1880s until the 1920s. Though it predates the actual Algonquin Round Table, some people have described the Clover Club in the same vein. It may be worth briefly noting that the term gentlemen’s club in this context refers to a members-only (and usually men-only) private club that brings to mind the image of dark and wood-paneled place of gathering for the cigar-smoking, whiskey-drinking, and gambling men of industry, rather than the connotation of a strip club that it carries today. The Clover Club cocktail is first documented in William Boothby’s 1908 The World’s Drinks and How to Mix Them, but is more usually attributed for being in Albert Stevens Crockett’s 1931 Old Waldorf Bar Days. The Clover Club cocktail likely traveled with George Charles Boldt as he went from owner of the Bellevue Hotel in 1888, the original host of the Clover Club in 1881, to the Waldorf-Astoria Hotel in 1890, finally returning to Philadelphia in 1904 to open the Bellevue-Stratford Hotel. The role of the Clover Club, presumably the gentlemen’s club rather than the cocktail, played a significant role in his life, as he went so far as to give his daughter the middle name Clover. The Clover Club has had a bit of resurgence in popularity with the modern cocktail renaissance revisiting and rediscovering classic pre-prohibition cocktails. In fact, the well-regarded Clover Club cocktail bar in New York City went so far as to name themselves after it.