|1 1/2 fl oz||Rutte Dry Gin|
|3/4 fl oz||Crème de noyau liqueur|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|1/4 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Angostura Aromatic Bitters|
|2 dash||Orange Bitters by Angostura|
Difford's Guide remains free-to-use thanks to the support of the brands in green 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 the following recipe in Harry Craddock's 1930 The Savoy Cocktail Book as follows:
1 Dash Orange Bitters
1 Dash Angostura Bitters
2 dashes Crème de Noyau
4 dashes Lemon Juice
¾ Glass Dry Gin
Shake well and strain into cocktail glass.