NYC News

Photo: Julie Reiner

Julie Reiner, a pioneering force in New York City’s cocktail renaissance and the woman behind acclaimed bars The Clover Club and Milady’s, talks to Cititour to reflect on her journey. From reshaping Brooklyn’s bar scene in 2008 to mentoring a new generation of bartenders, Reiner shares her insights on crafting timeless cocktails, building inclusive spaces, and keeping the spirit of hospitality alive.

Photo: Clover Club Cocktail

CITITOUR: When you opened Clover Club in 2008, what did you hope it would bring to Brooklyn’s bar scene—and how do you think it's evolved since then?

REINER: When we opened Clover Club, I wanted to create a cocktail bar that felt like it belonged in Brooklyn. At the time, the borough didn’t have anything quite like what we were doing in Manhattan at places like Flatiron Lounge. I wanted to bring a classic, pre-Prohibition-style cocktail experience across the river, but make it feel like it had always been part of the neighborhood.

Over the years, Clover Club has naturally evolved. The team has grown and changed, each person bringing fresh ideas and new energy to the program. But the core values have remained the same.

We still focus on balance, technique, hospitality, and making drinks that people want to come back for. It’s been amazing to see how the Brooklyn cocktail scene has grown up around us.

Gin Blossom Cocktail (Photo: Clover Club)

CITITOUR: What’s one cocktail that truly represents the spirit of Clover Club, and why?

REINER: The Gin Blossom really captures the heart of what we do. It was on our opening menu and it’s still one of my personal favorites. It’s a martini-style cocktail with gin, blanc vermouth, and apricot eau-de-vie. To me, it embodies elegance and restraint. It’s spirit-forward but soft, refined but approachable. That balance is something we’ve always strived for at Clover Club.

CITITOUR: Where do you find inspiration for new drinks—are you more driven by flavor profiles, history, or something else entirely?

REINER: It depends on the moment. Sometimes it’s about a specific flavor I’m excited about, like a seasonal fruit or herb that’s just come into the market. Other times, it starts with a classic cocktail that I want to reimagine or update. I’ve always loved digging through old cocktail books and finding recipes that have been lost to time, then giving them a fresh perspective.

A lot of inspiration also comes from personal experience. I grew up in Hawaii, so fresh produce and bold flavors were always part of my life. That connection to ingredients still drives me. Ultimately, it’s a mix of flavor, structure, seasonality, and a curiosity to try something new.

Rogue Wave Cocktail (Photo: Clover Club)

CITITOUR: You were a trailblazer as a woman in a male-dominated field. How has that landscape shifted, and what work is still needed?

REINER: When I started bartending professionally, there were very few women behind the stick, especially in leadership roles. I didn’t think too much about being one of the only women at the time. I just put my head down and worked hard. But looking back, I see how important it was to create spaces where women could thrive and lead.

Things have definitely improved. There are so many talented women in this industry now, running bars, opening their own spots, mentoring others. But we still have a long way to go when it comes to equity, representation, and visibility. That’s why I’ve always prioritized hiring and mentoring strong women. We need more of that across the board.

CITITOUR: What’s next for you—any new projects on the horizon? Also, how has Milady’s been working out?

REINER: Milady’s has been a great project. It’s been really fun to take an iconic SoHo bar and reintroduce it with a new identity. We kept the energy and spirit of the original but brought in the kind of thoughtful drinks and hospitality that define all my bars. It’s been really well received, and I’m proud of what the team there is doing.

We also recently opened The Saloon last year, which is a beautiful private event space right next to Clover Club. It’s an extension of the Clover experience but in a more intimate, refined setting. It allows us to host private parties, industry events, and tastings in a way that feels very true to the brand.

As for what's next, I’m always thinking about what the future could look like. But right now, my focus is on continuing to mentor younger bartenders, making sure the bars we have are thriving, and staying connected to the community.

CITITOUR: With cocktails often priced at $18 or more, do you worry that younger generations are being priced out of the craft cocktail experience? How do you think bars should respond to that?

REINER: It’s definitely something I think about. Running a bar in New York comes with a lot of costs. Rent, staffing, fresh ingredients, and everything else behind the scenes all factor into pricing. But that doesn’t mean the experience can’t still feel accessible.

At Clover Club, we’ve always had a strong happy hour that gives people a chance to enjoy great cocktails at a lower price point. We’ve taken the same approach at Milady’s. I think it’s important to offer ways for guests to engage with cocktail culture without it feeling out of reach. Whether someone is new to it or just looking for a more affordable option, there should be space for everyone at the bar.

A big thank you to Julie Reiner for speaking with us!