Jockey Club
A pre-Prohibition gin sour elevated by crème de noyaux, with a bright citrus backbone and a soft, nutty almond finish.
- 2 ozgin
- ¾ ozcrème de noyaux
- ¾ ozfresh lemon juice
- ½ ozsimple syrup
- 2 dashesorange bitters
- 2 dashesangostura bitters
- Lemon twistgarnish
- 1Chill a coupe glass.
- 2Combine gin, crème de noyaux, fresh lemon juice, simple syrup, orange bitters, and Angostura bitters in a cocktail shaker.
- 3Fill the shaker with ice and shake vigorously for 15 seconds.
- 4Fine-strain into the chilled coupe glass.
- 5Garnish with a lemon twist, expressing the oils over the surface before placing on the rim.
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The Jockey Club cocktail first appeared in Harry McElhone's 1922 ABC of Mixing Cocktails and was cemented in the canon by Harry Craddock's 1930 The Savoy Cocktail Book. Craddock's original recipe used large measures of gin with modest dashes of crème de noyau, lemon juice, and both orange and Angostura bitters. The modern adaptation, popularized by Tobin Shea of Redbird restaurant in Los Angeles and published by Imbibe Magazine, restores the balance by increasing the crème de noyaux and adding simple syrup for a more approachable, sour-family drink. The cocktail is named for the Jockey Club, a prestigious British horse-racing institution.
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