What ingredients are in a Clove Cocktail?

1 oz Sweet Vermouth, 1/2 oz Sloe gin, 1/2 oz Muscatel Wine

What glass do you use for a Clove Cocktail?

A Clove Cocktail is traditionally served in a Cocktail glass.

How strong is a Clove Cocktail?

A Clove Cocktail has an estimated ABV of 13,65%.

How many calories are in a Clove Cocktail?

A Clove Cocktail contains approximately 95 calories per serving.

What are the ingredients in a Clove Cocktail?

The Clove Cocktail is an aperitivo-style drink made with sweet vermouth, sloe gin, and muscatel wine. The three wine-forward and fortified components are combined and served chilled, typically stirred and strained. The muscatel wine contributes floral, honeyed grape notes, while the sloe gin adds berry tartness and the sweet vermouth provides herbal complexity. The ABV is approximately 13.65%.

What flavour profile does the Clove Cocktail have?

The Clove Cocktail is distinctly wine-forward and aperitivo in character, combining the sweet, herbal notes of vermouth with the tart, plum-like quality of sloe gin and the muscat grape sweetness of muscatel wine. It is less spirit-forward than many classic cocktails, making it an approachable, low-to-medium ABV option. Despite the name, it does not necessarily contain whole cloves or clove spice.

How is the Clove Cocktail typically served?

The Clove Cocktail is typically served chilled and up in a small cocktail or coupe glass, stirred over ice and strained. It suits a pre-dinner aperitivo setting. Some variations may include an orange twist garnish to complement the floral qualities of the muscatel. Its wine-based composition makes it a good choice for those who prefer vermouth and fortified wine drinks over stronger spirit cocktails.

Despite a name that promises spice, the Clove Cocktail is dominated instead by berry and grape, built from sweet vermouth, sloe gin, and muscatel wine and simply stirred over ice before straining. All three ingredients are wine or wine-based, making it an unusually wine-forward drink that layers herbal vermouth, the sloe gin's plummy berry note, and the muscat sweetness of the muscatel. At roughly 14 percent ABV and about 95 calories, it is a gentle, aperitivo-style cocktail. The interplay of its three components, rather than any clove character, defines the aromatic, low-strength profile.

Clove Cocktail

Glas Cocktail glass

Schwierigkeitsgrad Easy

Kalorien ~95 kcal

ABV 13,65%

Zutaten

Sweet Vermouth 1 oz
Sloe gin 1/2 oz
Wine 1/2 oz Muscatel

Anweisungen

Stir all ingredients with ice, strain into a cocktail glass, and serve.

Herbal Strong

Clove Cocktail is a delicate, low-ABV drink that combines sweet vermouth with sloe gin and muscatel wine — a sweet, aromatic wine — creating an unusually wine-forward cocktail with layers of berry, herb, and muscat grape character. At 13.65% ABV, it is a gentle, aperitivo-style drink that showcases the interplay of three wine and wine-based ingredients. The name suggests spice complexity but the sloe gin's berry character and muscatel's sweetness dominate.

History & Origins

Clove Cocktail is a vintage American cocktail with disputed origins, appearing in mid-20th century cocktail guides as an example of the wine-based mixed drinks that were popular before the dominance of spirit-forward cocktail culture. The use of muscatel wine — a category that encompasses sweet wines made from Muscat grapes — reflects an older tradition of wine-based drinks. No single credited inventor exists for this recipe.

Tasting Notes

Aroma: Sweet berry from the sloe gin, the herbal and dried fruit notes of sweet vermouth, and the floral muscat grape character of muscatel wine. Palate: Sweet and wine-rich; the sloe gin's berry tartness is complemented by the vermouth's herbal depth and the muscatel's honeyed grape sweetness. Finish: Short and pleasantly sweet, with a wine-like fade.

sloe berry sweet muscat herbal wine-like

Pro Tip

Stir gently over ice rather than shaking to preserve the delicate wine character of the muscatel and the clarity of this low-alcohol cocktail.

Data verified April 2016

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