Jockey Club

Name: Jockey Club
Ingredients: 1 1⁄2 oz Tanqueray London Dry Gin; 3⁄4 oz Crème de noyau liqueur; 3⁄4 oz Lemon juice; 1⁄4 oz Sugar syrup 'rich'; 2 dash Angostura Aromatic Bitters; 2 dash Orange Bitters by Angostura

Robust
Slightly sweet

Ingredients

1 1⁄2 oz Tanqueray London Dry Gin
3⁄4 oz Crème de noyau liqueur
3⁄4 oz Lemon juice
1⁄4 oz Sugar syrup 'rich'
2 dash Angostura Aromatic Bitters
2 dash Orange Bitters by Angostura

Method

Glassware:

Serve in a Coupe glass

Prepare:

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

Method:

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

Garnish:

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

Nutrition:

One serving of Jockey Club contains 186 calories

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).