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Jockey Club
Reddy-pink coloured with a sweet and sour, almondy, amaretto-like flavour fortified with gin botanicals
Noel Sharkey
17th August 2024 at 09:09
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
17th August 2024 at 15:17
Many thanks for sharing, Noel. I've added above.
20th May 2022 at 02:44
Substituted amaretto and a splash of pomegranite juice for the créme de noyau (thanks Simon) and this drink was delightful. Nice balance.
2nd September 2020 at 18:12
Not so much "adapted from" as "entirely unrelated to", surely?
11th March at 14:19
I think that you may be looking at the wrong recipe. It is adapted from and shares ingredients with The Harry McElone version
13th September 2020 at 20:11
No argument with your proportions. David Embury's Jockey Club must have been in Brooklyn.
25th March 2020 at 23:05
Nice hint of almond wrapped against the tart of lemons and bitters...