Worked with Vegg White for me. That’s what I used for the cocktail in the photo.

What a fantastic sour! I subbed French brandy for the Italian brandy. It truly has a unique, creamy mouthfeel and I look forward to tinkering with the recipe. Note that egg white/aqua faba probably can’t be replaced with cocktail foamer in this one, since you need a good emulsifier to incorporate the oil.

It was absolutely perfect! 👌
All the ingredients complemented each other well. 👍

Agreed! I only added 5ml extra lemon juice and it was much better.

Not in a million years could AI come up with something this genius.

A Rob Roy taken in the direction of a Bobby Burns. Surprisingly drier and lighter than expected, in a good way. Very approachable and pleasant drinking. Would go very nicely with some Scottish shortbread.

Such a wonderful cocktail, the recipe of which irresistibly invites experimentation. So we made a couple of variants to include il Moscato di Nonino Grappa. In one, we simply substituted Grappa for the Italian Brandy and reduced the volume from 20ml to 15ml. In the other, we did the same but also substituted Cognac (Martel VS) for the Bourbon (much as in our good host's happy mis-step). Hard to say which one we enjoyed the most. Perhaps the latter.

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.