Cocktail onion recipes also call for the onions to be packed in white vermouth as well as vinegar. Generally, the onion retains a slightly crunchy texture through the brining process, which can add a different mouthfeel to the drinking experience. Since the cocktail onion is made from a sweet onion, it is unlikely to upset the digestion with a sulfurous or eye-watering taste, although some cultures use more pungent onions as cocktail garnishes. While not as widely used as more common garnishes such as olives or lemon twists, the cocktail onion is the signature garnish of the Gibson, which consists of a
Clover Club Cocktail South Broad Street. The Clover Club itself dates to 1896, as seen in the 1897 book, "The Clover Club of Philadelphia", page 172 by Mary R. Deacon. Brooklyn's Clover Club restaurant claims that the Philadelphia men's club dates to 1882 and lasted until "the 1920s." Published recipes for the Clover Club drink appear as early as 1917: "The Ideal Bartender" (1917) by Thomas Bullock, page 27: "Fill large Bar glass full Fine Ice. 2 pony Raspberry Syrup. 2 jigger Dry Gin. 1 jigger French Vermouth. White of 1 Egg. Shake well; strain into Cocktail glass and serve." "Mrs. Norton's Cook-book: