Ingredients
- 2 ozgin
- ¾ ozcrème de noyaux
- ¾ ozfresh lemon juice
- ½ ozsimple syrup
- 2 dashesorange bitters
- 2 dashesangostura bitters
- 🍋Lemon twist(garnish)
🔧 Tools
Instructions
- Chill a coupe glass.
- Combine gin, crème de noyaux, fresh lemon juice, simple syrup, orange bitters, and Angostura bitters in a cocktail shaker.
- Fill the shaker with ice and shake vigorously for 15 seconds.
- Fine-strain into the chilled coupe glass.
- Garnish with a lemon twist, expressing the oils over the surface before placing on the rim.
📜 History
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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