Skip to content
Spirlix
Log in Sign up
All cocktails Jockey Club

Log in to see whether your bar can pour this

Jockey Club

Jockey Club

3.8 19 ratings

Ingredients

1 1/2 oz Gin
3/4 oz Crème de noyau
3/4 oz Lemon juice
1/4 oz Sugar syrup 'rich' (2:1)
2 dash Aromatic bitters
2 dash Orange bitters

How to make

Serve in a coupe glass

Prepare

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

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour profile

19.2% alc./vol. · 1.5 standard drinks · 186 calories

History

Deep pink hue, with a sweet and sour profile, featuring almond and amaretto notes, enhanced by gin botanicals.

This recipe is adapted from Harry McElhone's 1922 book Harry's ABC of Mixing Cocktails. Its status as the default recipe was cemented when Harry Craddock included it in his influential 1930 The Savoy Cocktail Book. However, the Friday 1st September 1882 edition of The Greenville Journal first mentions a "Jockey Club cocktail" as an alternative name for a Manhattan. Edward Spenser's 1903 book The Flowing Bowl and Tim Daly's 1903 Daly's Bartenders Encyclopedia feature different "Jockey Club" cocktails. Spenser's uses equal parts gin and vermouth with gum syrup, Angostura, and raspberry syrup, while Daly's uses 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." 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. 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. Research by Noel Sharkey, a fellow Discerning Drinker.