
Let’s Get Blitzen: Cocktail Advent Calendar – Day 18 – Clover Club Royale.
If there’s one cocktail I’ll happily defend forever, it’s the Clover Club. She’s pink, she’s classic, she’s been around for well over a century, and she still manages to make people stop mid-conversation and say, “Wait — what is that?” So naturally, she’s getting the royal holiday treatment.
Clover Club Royale keeps the soul of the original gin sour and adds a celebratory sparkle on top. Think of it as the Clover Club putting on earrings, a good coat, and deciding to stay out just a little later than planned.
This post is sponsored by MASI.

Fresh raspberries bring soft, jammy brightness, while honey-thyme syrup adds gentle floral warmth that feels tailor-made for winter. Gin keeps everything crisp and botanical, lemon sharpens the edges, and that float of sparkling wine turns the whole thing into a rosy, festive moment. It’s light, elegant, and deceptively easy to sip.
MASI Modello Prosecco Brut is made in Italy’s Prosecco DOC region and is designed to be approachable, vibrant, and endlessly drinkable. Expect bright notes of green apple, white peach, and citrus, with fine bubbles and a clean, refreshing finish that makes it feel celebratory without being overpowering.
That freshness is exactly why it works so beautifully here. The Prosecco lifts the berry and honey notes, keeps the drink feeling airy and balanced, and adds a refined sparkle that lets the gin sour underneath still shine. It’s the kind of bottle that plays well in cocktails but is also very happy to be poured on its own while you’re “just finishing one more thing.”

When adding sparkling wine to a cocktail, always float it gently at the end. Pour slowly over the back of a spoon if you want to be extra precise. This keeps the bubbles lively and gives you that layered, jewel-toned look before everything mingles together.
If this Clover Club Royale lights your fire, check out my similar recipes:
Tune into my Instagram Stories tonight at 5 p.m. Eastern for a step-by-step tutorial, plus a short but passionate argument for why pink cocktails deserve year-round respect.
Cheers, friends!

