Jockey Club Cocktail

Dating to 1922 and Harry’s ABC of Mixing Cocktails, the original recipe for the Jockey Club is basically like a Brandy Crusta with London dry gin in place of the brandy and crème de noyaux in place of maraschino. I decided to take these ingredients and structure it more like a Sidecar, upping the liqueur and citrus components while still retaining the bitters, which I quite like. Disambiguation: there’s an unrelated Jockey Club from 1904–a rum-and-sweet vermouth cocktail with kümmel.

INGREDIENTS

1½ oz. London dry gin
¾ oz. lemon juice
½ oz. crème de noyaux
Scant ½ oz. rich simple syrup
2 dashes Peychaud’s bitters
1 dash Angostura bitters
4 drops saline solution

Garnish: cherry sunk in glass

---

ABV LEVEL

Combine all in a cocktail shaker. Add ice and shake vigorously for 15 seconds. Double strain into a coupe and sink a cocktail cherry to the bottom of the glass.