Whiskey Cocktail Hour, Valentine’s Day Edition: Crimson & Clover

This month's whiskey cocktail recipe, just in time for Valentine's Day, is a riff on a popular classic cocktail called the Clover Club, being a lovely pink-hued concoction that lends itself well to using whiskey in place of gin.
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It’s been almost a year since the pandemic shut everything down. As we near Valentine’s Day, many of us still find ourselves unable to go anywhere besides our homes to celebrate things, but fear not, we’ve got you covered for a romantic carpet picnic scenario that you can enjoy in the comfort of your own home. All you’ll need are a few simple ingredients, and a little bit of prep to impress your Valentine this year.

This drink is a whiskey riff on a popular classic cocktail called the Clover Club. The Clover Club is a gin drink that originated at a men’s club of the same name that met at the Bellevue-Stratford Hotel in Philadelphia from the late 1800’s to 1920’s. It’s a lovely pink-hued concoction that lends itself well to using whiskey in place of the gin. Afterall, the basic recipe is essentially a raspberry sour.

Crimson & CloverCrimson & Clover

  • 1 1/2 oz Four Roses Small Batch Bourbon
  • 3/4 oz Lemon Juice
  • 1/2 oz *Raspberry Syrup* or 6-8 Fresh Raspberries
  • 1 Egg white

Combine all ingredients in a cocktail shaker with ice and shake vigorously for 10 seconds. Strain the cocktail into your smaller shaker tin and discard the ice. Shake again without ice and double strain through a mesh strainer into your cocktail coupe. You can garnish with fresh berries, or use dehydrated raspberry dust like I did. Trader Joe’s carries the dehydrated raspberries and you can simply crush them up and sprinkle over top of your drink for an extra special touch for your sweetheart!

*Raspberry Syrup*

Combine a pint of raspberries with 1 1/2 cups sugar and 1 cup water in a saucepan. Bring to a boil, and remove from heat. Mash the berries with a potato masher to incorporate the juice from the berries into the syrup. When sufficiently cooled, strain through a mesh strainer and store the syrup in an airtight container in the fridge for up to a month.

Emily Ross-Johnson

Emily, a true Jane of All Trades, began her career as an opera singer in the vibrant heart of New York City. Over time, her passions led her to the exciting world of food and beverages. Throughout her professional journey, she has graced the stage at the prestigious Carnegie Hall, founded her own Whiskey Society, represented numerous spirit brands, and managed multiple successful bar programs. Emily's creative spirit shines through in her love for crafting and photographing beautiful drinks, which she eagerly shares with others.

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