Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 1/2 fl oz | Hayman's London Dry Gin |
3/4 fl oz | Crème de noyau liqueur |
3/4 fl oz | Lemon juice (freshly squeezed) |
1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
2 dash | Angostura Aromatic Bitters |
2 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.

Review:
Reddy-pink coloured with a sweet and sour, almondy, amaretto-like flavour fortified with gin botanicals.
Variant:
David Embury's 1948 Fine Art of Mixing Drinks describe the Jockey Club cocktail as a "Sweet Manhattan with 2 dashes Maraschino."
History:
Adapted from the following recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
JOCKEY CLUB COCKTAIL.
Harry Craddock, 1930
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.
Nutrition:
One serving of Jockey Club contains 188 calories.
Alcohol content:
- 1.5 standard drinks
- 21.02% alc./vol. (42.04° proof)
- 20.8 grams of pure alcohol
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