|1 1⁄2 fl oz||Rutte Dry Gin|
|3⁄4 fl oz||Crème de noyau liqueur|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Angostura or other aromatic bitters|
|2 dash||Orange bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Reddy-pink coloured with a sweet and sour almondy amaretto-like flavour fortified by gin botanicals.
David Embury's 1948 Fine Art of Mixing Drinks describe the Jockey Club cocktail as a "Sweet Manhattan with 2 dashes Maraschino."
Adapted from a recipe in Harry Craddock’s 1930 The Savoy Cocktail Book.