If you have any Supasawa acid solution, feel free to experiment here. As it currently stands, you need to have a real sweet tooth to enjoy this drink.

The Clover Leaf appears in Jacob Abraham Grohusko's 1908 ‘Jack's Manual’, top left of page 14.

Italian brandy? Would that be grappa or something closer to French or Spanish brandy?

Greetings Peter. Checked out your profile page and followed the comment on the J P Sazerac page then read the history. Can't. Stop. Laughing... Cheers. must try

I just tried this again with a full dash of Difford's Daiquiri bitters and it was delicious!

That splash of Maraschino is a surprising treat to a Perfect Manhattan! I used Lazzaroni Maraschino and it was nice enough to make me think about gently upping the dosage...

I just looked through ALL of the 1908 edition of Jack's Manual and there is no "Clover Leaf." I'm trying to clarify exactly where you found your reference.

Well well! Somehow the Tuxedo - in all its variants - has entirely passed me by, till now. Really loved this - a superb way to let bianco vermouth shine. I will DEFINITELY be trying other Tuxedos on for size!

i think this is really good. was surprised to see ango used rather than orange bitters, especially seeing as gaz made some of the most renowned orange bitters. might try with orange/grapefruit bitters in future if i remember. really good negroni alternative. would serve to anyone.

Francois Bigalet's China China Amer is a reasonable substitute albeit sweeter

Boy, did I ever have a happy accident! I was surprised to see I didn’t have any rum in the house EXCEPT Plantation Pineapple. I used that with the two vermouths, *dry* orange curacao, the cheap grenadine and the all important saline spray. It is STUPENDOUS!

Prefer the capri sour to be honest, which is similar but perhaps grapefruitier

Хороший и смелый коктейль, но ему не хватает баланса, слишком сладкий. Добавил 15мл сока лайма для исправления ситуации

Very approachable. Maraschino tends to dominate so try halving the amount. Campari is rather lost so maybe increase a tad.

The first known recipe for Clover Leaf appears in Jacob Abraham Grohusko's 1908 'Jack's Manual', while the first reference to and recipe for a Clover Club (unearthed by David Wondrich) is in a 23 June 1901 piece in the 'New York Press'. Quotes etc above and on our Clover Leaf page.

Unsweetened cranberry was just right with st germain. My apologies to Bombay but I used west winds navy strength gin which worked well with a single shot.

This was excellent. I didn’t find it too sweet. More well balanced with a lemony nuttiness.

I really liked this, but the lime juice with the maraschino was SO sour, almost overwhelmingly so. I really enjoyed the mix of flavours until my tongue silently cried out in surprise. For anyone looking to reduce the sour taste, reduce a bit of the maraschino and a bit more of the lime juice. If you like your drinks ridiculously sour, keep as is.

Added some absinthe midways, very complementary. Good call, thanks!

I can see the Maraschino being pretty strong for some palates, so maybe try reducing that to 5ml.

I have 4 sweet Vermouths*, and I sampled each the other day to try detecting differences. Perhaps try Dolin Rouge, as I found it less sweet, and with more acidic wine flavor.

For reference, the others were Cocchi, Carpano Antica, and Contratto Rosso.

* Is this a problem? 🧐

I scoured the 1908 1st edition of Jack's Manual on the EUVS archive and didn't find any mention of either a Clover Leaf or Clover Club. The first listed 1910 edition on there (must be 2nd edition?) does contain a Clover Leaf, and the 1910 3rd edition does have both Leaf & Club with the recipes you have here. This would put the earliest mention (1901), earliest recipe (1901), and earliest cocktail book publication (1909) of a Clover cocktail as the Club, not the Leaf, right?

My first time with Cynar (and Dolin Rouge), and I would definitely have it again. As others have said, this may be sweet if you are a "dry" Manhattan fan, but I found it delicious.

I don't know why but I liked the drink on the tongue but absolutely hated the aftertaste. Strange because I love a Negroni and figured a tequila version would be excellent.

Three variations to the classic Rob Roy:

Dry Rob Roy
• Scotch + Dry Vermouth + Bitters
• Crisper and less sweet than the classic.

Perfect Rob Roy
• Scotch + Sweet Vermouth + Dry Vermouth + Bitters
• Balanced and elegant, with a more nuanced flavor.

Smoky Rob Roy
• Use Islay Scotch for a bold, peaty twist.
• Works well with sweet vermouth to balance the smoke.