Comments on: A Change in Fortune

By: Fjalar Goud

Fjalar Goud — Mon, 15 Feb 2010 14:10:41 +0000

Hi all,
If you ever give Amsterdam a visit….we serve an amazing Clover club at Vesper bar. We make this fantastic drink with home made raspberry syrup…
Hope serving you
regards your bartender from Amsterdam

Fjalar goud

By: Happy Hour: Clover Club Cocktail (The Remixes) – umamimart

Happy Hour: Clover Club Cocktail (The Remixes) – umamimart — Fri, 12 Feb 2010 03:35:56 +0000

[...] delve into the cocktail’s full history here, but I urge you all to read Paul Clarke’s fascinating piece on the drink’s rise and fall from [...]

By: Adam Cutsinger

Adam Cutsinger — Fri, 14 Aug 2009 01:55:03 +0000

where in the country can I find a Pink Lady and/or Clover Club when I travel? Anyone know a place?

By: Gin Gin Gin Pt2 « Boredom Breeds Beauty

Gin Gin Gin Pt2 « Boredom Breeds Beauty — Sat, 04 Jul 2009 12:32:48 +0000

[...] An interesting article on the originals rise and fall from cocktail culture can be found here. [...]

By: The Cocktail Chronicles » 30/30, #26: the Cora Middleton Cocktail

The Cocktail Chronicles » 30/30, #26: the Cora Middleton Cocktail — Wed, 13 May 2009 05:51:25 +0000

[...] a Clover Club, which I adore, made with rum, which ditto, and Baker, who I’ve already gushed over enough. [...]

By: Underhill-Lounge » Clover Club Cocktail

Underhill-Lounge » Clover Club Cocktail — Mon, 14 Jul 2008 15:05:44 +0000

[...] A Change in Fortune This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed. [...]

By: Fredo

Fredo — Sun, 03 Feb 2008 16:13:45 +0000

Thanks for resurrecting this classic cocktail. I will definitely try it at my home bar. Salute!

By: kenito799

kenito799 — Tue, 28 Aug 2007 22:11:15 +0000

having neither applejack nor grenadine, my version of the Pink Lady turned out quite well, using Cognac and Creme de Cassis.

By: Mal

Mal — Thu, 26 Apr 2007 02:45:49 +0000

And also, you cant substitute egg white with sour mix, sour mix will sweeten the drink, it wontbind the flavours or add any texture or mouth feel. I use eggwhite in alot of drinks, not all of them need it, and not all of them work with it. But some, simply dont work at all without it.

By: Mal

Mal — Thu, 26 Apr 2007 02:42:23 +0000

Is sour mix still so prevailiant in the US ? If so,why is it used, for speed, effiency, economy ? Surely these reasons cant outweigh the difference in taste to the drink. Ive never used sourmix before, but i cant imagine going into the birthplace of such a classic drink, to have it made with sourmix, that would be harsh.