We, Diana, Nell, Pierce and I were in Brooklyn for a concert of one of our favorite artists of all time “Air” — the French music duo from Versailles, whose electronic, downtempo chill-out music has accompanied us on many an adventure.
We had planned itinerary that included cocktails and bites, then dinner and then onto the amazing performance music venue Brooklyn Paramount. More on this but we had another bar in mind but timing got in the way, too long a walk, and had the wonderful good fortune to come across The Clover Club in Cobble Hill, Brooklyn.
I asked bartender Tom for a special Negroni for this blog and he smiled as he was steps ahead of me with a drink on the well choreographed cocktail menu called Smoke and Mirrors made with bacon-washed reposado tequila, Cocchi Americano, blanco vermouth, cardamom, and Suze I believe. It was fabulous.
At The Clover Club you feel like you are stepping into the 1800s, but with a very modern vibe and liquor and food menus. The long mahogany bar, marble surfaces, and vintage details transport you to another era, while the contemporary cocktail program keeps you firmly planted in the present. The space strikes that perfect balance between ornate and comfortable — you can settle in for the evening without feeling like you’re in a museum.
The bar is inspired by a tradition called the Clover Club, a select group of Philadelphia journalists who, from 1882 until the 1920s, met once a month at the Bellevue-Stratford Hotel to drink and eat and talk. The group was known for their signature cocktail — the Clover Club — a pink, frothy concoction of gin, raspberry, lemon, and egg white that fell out of favor during the mid-20th century but has since been rehabilitated by craft cocktail bartenders who recognize its elegant balance.
Recipe: Smoke and Mirrors (Clover Club’s Negroni Variation)
While the exact proportions are a house secret, here’s an interpretation of this exceptional drink:
Ingredients:
- 1.5 oz bacon-washed reposado tequila
- 0.75 oz Cocchi Americano
- 0.5 oz blanco (dry) vermouth
- 0.25 oz Suze
- 2 dashes cardamom bitters (or 1 crushed cardamom pod infused briefly)
- Orange peel for garnish
For the Bacon-Washed Tequila:
- Cook 4-5 strips of bacon until crispy, reserve the fat
- Combine 2-3 tablespoons warm bacon fat with one 750ml bottle of reposado tequila
- Let sit for 4 hours at room temperature, stirring occasionally
- Freeze overnight — the fat will solidify on top
- Strain through cheesecloth to remove all fat particles
- Store in the refrigerator for up to one month
Instructions:
- Add all ingredients to a mixing glass with ice
- Stir until well-chilled, about 30 seconds
- Strain into a chilled coupe or rocks glass over a large ice cube
- Express an orange peel over the drink and use as garnish
The result is a smoky, savory-sweet riff on the Negroni structure that plays with texture and flavor in unexpected ways. The bacon fat adds a silky mouthfeel and umami depth, while the Suze provides that essential bitter backbone. It’s exactly the kind of inventive, well-executed cocktail that has made The Clover Club a destination for serious drinkers.
From there we had a marvelous dinner, almost felt like we were back in Paris, Cobble Hill has a Paris vibe, at French Louie. And then on to the amazing Brooklyn Paramount.