HISTORY
The Clover Club Cocktail is a drink that pre-dates Prohibition in the United States, and is named for the Philadelphia men's club of the same name, which met in the Bellevue-Stratford Hotel at South Broad and Walnut Streets in Center City. The Clover Club itself dates to 1896, as seen in the 1897 book, The Clover Club of Philadelphia, page 172 by Mary R. Deacon. Brooklyn's Clover Club restaurant claims that the Philadelphia men's club dates to 1882 and lasted until "the 1920s."
Published recipes for the Clover Club drink appear as early as 1917:
The Ideal Bartender (1917) by Thomas Bullock, page 27: "Fill large Bar glass full Fine Ice. 2 pony Raspberry Syrup. 2 jigger Dry Gin. 1 jigger French Vermouth. White of 1 Egg. Shake well; strain into Cocktail glass and serve."
Legend has it that one evening in 1955 during the filming of the Hollywood classic film Giant in Marfa, Texas, movie icons Rock Hudson and Elizabeth Taylor decided to combine their shared love of chocolate and martinis.
“They added chocolate liqueur and chocolate syrup to a vodka martini and invented the chocolate martini,” said Anthony Caporale, Director of Spirits Education at the Institute of Culinary Education.
INGREDIENTS
In a mixing tin with ice, add:
- 1 oz. Stoli Vanil Vodka
- 1 oz. Godiva Liqueur
- 1 oz. Godiva White Liqueur
- ½ oz. Dark Crème de Cacao
- ½ oz. White Crème de Cacao
METHOD
Shake until the tin is frosted and strain into a martini glass drizzled with chocolate syrup.
Tip: One of the few things chocolate martinis have in common with classic martinis is that (in Caporale’s opinion) both will benefit from vigorous shaking. “Unless the recipe calls for cream or other dairy, you can't over-shake a chocolate martini,” said Caporale. If dairy is involved, vigorously shake all the non-dairy ingredients first, then add the dairy and gently stir to further chill and incorporate.
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While learning to bartend, remember to prepare a set of Kitessensu Cocktail Shaker to make your bartending smoother
