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.

Another excellent cocktail tried a few times now. This last iteration I increased the Yellow Chartreuse to 7.5 ml which for me improved the balance between the Crème de Violette and the other ingredients. I suspect though that this in part is because I may not be using the best of CdV. I would love to try this with Benoit Serres Liqueur de Violette if I ever manage to source it in Canada!

Missed seeing the 6 drops of orange flower water, so I made it last night without that ingredient. Overall, I was underwhelmed by the taste, so I added 5 ml ginger syrup & was *still* unimpressed. Can't add nutmeg due to an allergy, but will try it again sometime with the orange flower water. Not sure how it's getting a 4/5 rating since it lacks oomph IMO.

Surprisingly, the peach schnapps does not overwhelm this drink! I found it to be quite sweet, but not syrupy. Definitely something I'll be drinking again, so long as I have quality cranberry juice at hand.

I'm about 2.5 years too late but I can recommend having some cinnamon extract in your cupboard for these situations. Mix it with regular simple syrup in your jigger and you can have cinnamon syrup anytime you want without having to maintain two syrups.

Guzzler indeed! The Campari and Chartreuse align very closely and create something that is not just the sum of their parts.

I tried with angostura and it was nice!

I like that idea - did you try it?

Of course this has a 5+ on here given the name..
Jokes aside 😂, I thought I didn't like Genevers after trying Bols' offering.
Rutte Old Simon Genever is in a completely different league and the high rating is well deserved.

Lovely!
Like sipping a meadow :)
I made my tea very strong (1 TBSP chamomile in 4 oz water).
My homemade Lithuanian Krupnikas is pretty sweet, so I skipped the additional honey.

agreed

Nicely balanced, used Twin Fin barrel aged rum, added a slight vanilla edge, and doubled up the bitters

Thanks for bringing to my attention, Doug. Now fixed.

Also, it's a big drink for a Coupe (at least, for ours). We went, somewhat reluctantly, with a Rocks Glass, chilled, no ice. Perhaps our good host might edit the "Glass" description to indicate an ideal volume.

Very tasty indeed. Having no Cream Sherry (we, obviously mistakenly, had always thought it to be a tipple for little old ladies), we improvised with a bit of PX and a bit of Fino...not sure if that's by the book. Our good host has lately been drawing our attention to some magic Sherry cocktails. We're loving it.

Absolutely delicious...excellent balance and complexity. We went total expressive dry on the Sherry, using an aged dry flor.

Excellent flavor profile. Peychaud's peeks through and adds just the right icing on the cake.

Rittenhouse, Laird's 86, Rockwell sweet vermouth, Nonino, Peychaud's.

Served over a big rock in an OF glass but up in a coupe would work as well.

Wild Turkey 101 was pretty good with Dolin Rouge too, imho.

This is excellent and J. E. Clapham is to be commended for the rebalancing. Curious how different the equal parts original might taste. I used the suggested substitution of bourbon for the Canadian, Lillet Blanc, Rothman & Winter apricot, and Angostura.♡

I enjoy trying the various riffs on The Last Word. This is an interesting selection of liquors and makes for a rather lovely drink. Thanks for sharing !

Hmmm…. When I click the link for Blackthorn (English) I get a 404 page not found error