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Jockey Club

Difford’s Guide
Discerning Drinkers (18)
Jockey Club image
Measurements in:
Serves:
1
Ingredients
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

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How to make

Glassware

Serve in a Coupe glass

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of orange zest twist.

Method

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
More cocktails with similar strength and taste profile

Health & Nutrition

Nutrition:

One serving of Jockey Club contains 186 calories

Alcohol content:

  • 1.5 standard drinks
  • 19.17% alc./vol. (38.34° proof)
  • 20.3 grams of pure alcohol

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

History

Adapted from a recipe which first appears in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails and established as being the default recipe thanks to its being repeated by Harry Craddock in his influential 1930 The Savoy Cocktail Book.

However, a "Jockey Club cocktail" is first mentioned in the Friday 1st September 1882 edition of The Greenville Journal as being an alternative name for a Manhattan. Quite different and unrelated cocktails named "Jockey Club" also appear in Edward Spenser's 1903 The Flowing Bowl (equal parts gin and vermouth with gum syrup, Angostura, and raspberry syrup) and Tim Daly's 1903 Daly's Bartenders Encyclopedia (equal parts Jamaican rum and vermouth with dashes of Kümmel , gum syrup and Angostura bitters).

Talking about compounders of drinks reminds me of the fact that never before has the taste for "mixed drinks" been so great as at present and new ideas, and new combinations are constantly being brought forward. It is but a short time ago that a mixture whiskey, vermouth and bitters came into vogue. It went under various names – Manhattan cocktail, Turf Club cocktail, and Jockey Club cocktail. Bartenders at first were sorely puzzled what was wanted when it was demanded. But now they are fully cognizant of its various aliases and no difficulty is encountered.

The Greenville Journal, page 1, 01/September 1882


Jockey Club Cocktail
1 dash Orange Bitters, 1 dash Angostura Bitters, 2 dashes Crème de Noyau, 1 teaspoon Lemon Juice, ⅔ Gin.
Shake well and strain not cocktail glass and squeeze lemon peel on top.

Harry McElhone, Harry of Ciro's ABC of mixing cocktails, 1923


JOCKEY CLUB COCKTAIL.
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.

Harry Craddock, The Savoy Cocktail Book, 1930


[Research by Noel Sharkey, a fellow Discerning Drinker.]

Review

Reddy-pink coloured with a sweet and sour, almondy, amaretto-like flavour fortified with gin botanicals.

Variations/similar cocktails

David Embury's 1948 Fine Art of Mixing Drinks describe the Jockey Club cocktail as a "Sweet Manhattan with 2 dashes Maraschino."

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$2.35 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.


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Comments & Discussion

Noel Sharkey
Craddock lifted this recipe from Harry & Wynn Barflies 1927. The first recipe was in the 1903 Daly's bartenders guidel but quite different: 50/50 Jamaican Rum and Vermouth with dashes of Kummel and gum syrup. Another in the 1903 Flowing Bowl had 50/50 gin & Vermouth. Much earlier The Greenville Journal Fri, 01 Sep 1882 ·Page 1 says it is an alternative name for a Manhattan. Hope this is useful Simon
score: 1
Simon Difford Verified User Premium Member
Many thanks for sharing, Noel. I've added above.
score: 0
Noel Sharkey
It is the least that I can do after the huge volume of historical background you have given me over the years. Keep up the great work.
score: 0
Calvin Grant Premium Member
Substituted amaretto and a splash of pomegranite juice for the créme de noyau (thanks Simon) and this drink was delightful. Nice balance.
score: 1
Calvin Grant Premium Member
Got the Tempus Fugit Crème de Noyaux. Glad to have a bottle. Verrry tasty!
score: 1
Andy Parnell-Hopkinson
Not so much "adapted from" as "entirely unrelated to", surely?
score: -2
Simon Difford Verified User Premium Member
I’ve added The Savoy’s recipe for reference but one person’s dash is another’s splash. Whatever the measure, The Savoy’s 2 parts lemon juice to 1 part Crème de Noyau is too tart. Hence the need for adaption. What’s you’re preferred recipe? Perhaps less lemon juice and more gin?
score: 0
Andy Parnell-Hopkinson
No argument with your proportions. David Embury's Jockey Club must have been in Brooklyn.
score: 1
Noel Sharkey
I think that you may be looking at the wrong recipe. It is adapted from and shares ingredients with The Harry McElone version
score: 1
Moxie Green
Nice hint of almond wrapped against the tart of lemons and bitters...
score: 4

View 4 comments and discussion

Difford’s Shop logo
$2.35 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

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