We Got the Beet ($12)
“I knew I wanted to do something with beets,” says Reiner of this earthy, subtly sweet cocktail. On the menu as part of a series of drinks made in partnership with Clover Club chef Gil Calderon, the cocktail calls for both blanco tequila and mezcal to complement the rich vegetal profile of the beets. “It’s drink that came together very quickly,” Reiner admits, “after talking about the idea Gil came back and said ‘I made a beet shrub’ and I said, ‘I made a beet syrup,’ and it just worked.”
Apple Turnover ($12)
There’s no confusing the muse of this ready-for-fall concoction, found on the menu under the appropriately named “Have Your Pie & Drink it Too” section. To compose this sweets-inspired libation, barman Brad Farran essentially looked for the flavors of an apple turnover in spirits: apple brandy, apple liqueur, lemon juice, plus syrups made with ginger and cinnamon bark.
“I just wanted to make a cool Scotch drink for fall,” he explains, alluding to the drink’s principle spirit. Here, Farran opts for a Speyside single malt Scotch to lend a subtle weight and body to the sweet-tart-spicy creation.
Amargo Adios ($12)
“Sometimes when you’re forced to use a specific ingredient, it helps make it easier—limits the possibilities,” says Reiner. They wanted to find a good use for the bar's stock of Ramazotti amaro (“it has great dark forest-y and root beer notes”), so bartender Travis St-Germain created this nutty, bitter cocktail. Also featuring a touch of añejo tequila and Licor 43. "It’s nice to have a good, lower-alcohol option on the menu for when you want a cocktail but not something so strong," notes St-Germain.
Port of Call ($12)
Created by Clover Club’s current head bartender, Tom Macy, the idea for this seasonal cocktail came from a trip to the local gourmet store. “A jar of cranberry preserves caught my eye. Since cranberries are a mainstay in autumn and cranberry juice (albeit the processed, artificially sweetened type) makes its way into many a Sea Breeze these days, I thought using actual cranberries in a cocktail might be somewhat novel."
A play on a classic sour recipe, the drink uses gin and ruby port as the base spirits—the former because Macy noticed it was lacking on the menu, and the latter because he thought it would work well to bridge the gap between the gin and cranberry preserves. Lemon juice and spicy cinnamon syrup complete the equation on this bright, juicy concoction. “I love this drink because it’s completely accessible and delicious but still feels new,” he explains.
Crystal Fall ($12)
Considering that pieces from Reiner's vast personal vintage glassware collection are used at the bar, it seems only fitting that she should team up with Waterford crystal to promote their new Mixology collection. She has created a signature drink for four of the glassware patterns, and at Clover Club you can find the Crystal Fall. "I knew I wanted to do something with cognac and aged rum," she explains. "I tried to make it very simple but kept adding things and it ended up being delicious so I couldn't take anything out." To complete the drink, she adds ginger syrup, Palo Cortado sherry, lemon juice, and fresh-pressed cider.
Palo Negro ($13)
“I wanted to blend two parts of the world that I love most: Mexico and Spain,” says bartender Ivy Mix of the inspiration for this tequila and sherry-based cocktail. She adds Cruzan Blackstrap rum and Grand Marnier to the combination of nutty Palo Cortado sherry and peppery reposado tequila.
“I see this cocktail being enjoyed more as an aperitif cocktail during tapas or pinxtos; this is for after a long day of work during the fall or winter months when it’s already dark by the time the 'normal' workday ends and you just need a bite and a drink to wind down,” she explains.