Tiki

It’s summer and that means it’s tiki season! It may not look like it but Clover Club bleeds tiki. Our own Julie Reiner hails from Hawaii and wrote the book on Tiki-drinks (well, not really but she does have a book coming out in the spring!). We also have a couple tiki-pirates on our staff whose rampant enthusiasm has led to some of our other bartenders becoming infected with the tiki-bug. So we are devoting this now annual section to the splendors of tiki cocktails, to satisfy our passion and hopefully inspire yours.

LETTER OF MARQUE – $13

White rum, overproof rum, Velvet Falernum, pineapple, lilikoi syrup, ginger syrup, lime juice, cinnamon syrup 

VOODOO CHILD – $13

Cachaca, lime juice, grapefruit juice, lilikoi syrup, honey, allspice dram 

HIGHLAND DIVER – $13

Scotch whiskey, cream of coconut, pineapple, lemon, honey, cinnamon

PRIVATEER PUNCH – $12

Agricole rum, house-made lime cordial

Punches

Our friendly neighborhood cocktail historian, David Wondrich, defined punch perfectly as, “…a large bore mixture of spirits, citrus, sugar, water and spice.” Punch is the grandaddy of all mixed drinks. There are recipes that go as far back as the 1600′s. They’re a symbol of the communal spirit and meant to be drunk among friends and colleagues. Remember to share.

SERVES 4-6

PHILADELPHIA FISH-HOUSE PUNCH– $46

Jamaican rum, Cognac, peach brandy, lemon shrub

MAGIC HOUR PUNCH – $46

Lillet Rosé, yellow Chartreuse, grapefruit juice, prosecco

Joe Scialom

In his heyday, Joe Scialom, pronounced “Sha-lome,” was known to most as Joe the bartender. That heyday was the post-war twentieth century, amidst the public’s fascination with all things tropical along with the expansion of international hotel chains. He was legendary behind the stick for remembering customers he’d met only once years before, and not just their face but their drink too. Joe’s career was a diamond during the rough days for the cocktail in the 50s, 60s and 70s. Thankfully his contributions to this oft-forgotten era of cocktail history have finally gotten their due.

SUFFERING BASTARD – $13

Gin, Armagnac, ginger, Angostura bitters, lime

SOL Y SOMBRA – $12

White rum, aged rum, Apricot eau de vie, pineapple, lime, cane syrup

HURRICANE BUSTER – $13

Ron del Barrilito, white rum, bonded apple brandy, dry curacao, guava syrup, lime juice

Collins and Fizzes

Collins and fizzes are both, in essence, sours topped with soda. For example, the Tom Collins and the Gin Fizz are made virtually the same way, except the Collins has ice and is made in the glass that it is served in while the fizz is shaken, strained, and served with no ice. Oh, and to keep things interesting, sometimes if you simply add soda water to a drink, that makes it a fizz too. No one said this was easy. Cheers.

WELCOME TO THE DOLLHOUSE – $12

Aquavit, bianco vermouth, dry vermouth, rhubarb syrup, crème de peche, lemon juice, Campari, soda 

WILLOW’S FIZZ– $13

Gin, lavender syrup, grapefruit juice, lime juice, soda

PECOS COUNTY FIZZ– $12

Gin, raspberry syrup, grapefruit juice, cantaloupe juice, soda

BLONDE REDHEAD– $13

Strawberry-infused Aperol, grapefruit, lemon, club soda

Juleps & Smashes

Originally a medicine, the Julep has become a recreational drink, and an American icon. Unfortunately, it has also become a perennial source of disagreement and contention amongst bartenders. We prefer to not enter the debate, so we’ll just note that it’s best known as a drink with liquor, mint and sugar served on crushed ice, and leave it at that. Smashes are prepared more or less like juleps, but nowadays, anyway–with a little citrus muddled in. Whatever else they are, they’re refreshing and beautiful drinks.

KING OBERON JULEP– $12

Gin, homemade tonic. Enjoy one or a bucket of four

BOURBON SMASH – $12

Bourbon, muddled lemon, mint

PINEAPPLE JULEP – $12

Bourbon, pineapple syrup, mint

JACK’S CUP – $12

Apple brandy, grenadine, lime, cucumber

Sours & Cobblers

Sours seem as basic as a drink can get: just liquor, lemon and sugar. But they can be served in a rocks glass or a wine glass, be mixed European-style, with a bit of egg white, or sweetened with something other than sugar, grenadine, Cointreau, raspberry syrup, etc. Cobblers are said to have gotten their name, more than a century ago, from the little “cobbles,” or pebbles, of ice they were made with. At one point, they were probably the most popular family of drinks going, with the Sherry Cobbler being the star. Why? Simple. Not only were they delicious, but they introduced a fun new invention of the time, the straw. Cobblers are always beautifully garnished with fruits in season. 

LA SONAMBULA #2 – $12

Jalapeño-infused tequila, lemon juice, chamomile tea syrup, Peychaud’s bitters, mole bitters

GREEN GIANT – $12

Old Tom gin, lemon juice, sugar snap peas, tarragon, dry vermouth

PEP TALK – $13

Blanco tequila, lime juice, demerara syrup, red bell pepper, apricot liqueur, Hellfire shrub bitters

BLACK-EYED SUSAN – $12

Gin, lemon juice, black pepper syrup, crème de peche, strawberry

Cocktails

Two hundred years ago, cocktails were a mixture of liquor, bitters, sugar and water–and that’s all. More than two hundred years later, the meaning of the word “cocktail” has swollen to envelop any concoction we can think of that has booze in it. Conveniently, and history be damned, this gives us a category where we can park drinks that might fit into several of the other families of drinks, or maybe none at all.

CLOVER CLUB – $13

Gin, dry vermouth, lemon juice, raspberry syrup and egg white

GIN BLOSSOM – $12

Gin, apricot eau de vie, bianco vermouth, orange bitters

TREE HOUSE– $12

Rye whiskey, aged rum, macademia nut syrup, mole bitters

IMPROVED WHISKEY COCKTAIL – $12

Rye whiskey, maraschino, absinthe and bitters

BROOKLYN VIP – $13

Brooklyn gin, dry vermouth, Velvet Falernum, fino sherry, rose water, dash absinthe

THE MACHINIST – $12

Tequila, fino sherry, celery juice, lemon juice, celery shrub bitters, Suze, pinch of salt and pepper

SLOPE – $12

Rye, sweet vermouth, apricot brandy and bitters

Royales

Drinks made with Champagne or sparkling wine. In the words of Napoleon Bonaparte, “I drink champagne when I win, to celebrate. I drink champagne when I lose, to console myself.” Bubbles make everything better, right?

MAGIC HOUR – $12

Gin, clementine juice, lemon juice, yellow Chartreuse, Champagne 

FALSE ALARM – $13

Pisco, Campari, raspberry syrup, lemon juice, prosecco

BECAUSE IT’S JUNE – $12

Esprit de June, lemon juice, Javier’s grapefruit-basil sorbet, rosé Cava

Day At The Beach

While we love that people come to us to enjoy their summer libations, we know you’d rather be at the beach. In this section, we bring the beach to you. We intoduce our inagural bottled cocktail, a classic gin and tonic, made and bottled in house to reach the ideal balance of chill, carbonation and dilution. We also introduce frozen drinks! As the venerable Charles Baker said about the blender, “For cooling Daiquiris, gin fizzes, making grenadine juice from pomegranates, for a dozen and one unexpected uses, we find this deft gadget indispensable.” 

BOTTLED G & T – $11/40

Gin, homemade tonic. Enjoy one or a bucket of four

ARCTIC SUNSET – $13

Rum, Aperol, lime, overproof rum, watermelon

FREDO’S DAQUIRI – $13

Aged rum, cane syrup, banana, lime