Jockey Club Cocktail #2
* 2 ounces gin
* 3/4 ounce amaretto
* 3/4 ounce fresh lemon juice
* One dash Angostura bitters (or to taste)
Shake all ingredients in an ice-filled cocktail shaker and strain into a chilled cocktail glass.
This recipe is from Gary Regan’s Joy of Mixology. He adapted the original 1930s recipe by dropping the orange bitters, substituting amaretto for the crème de noyau, and adjusting the ratios a bit, so consider this a modernized version of the original Jockey Club, which can be found in The Savoy Cocktail Book. The original recipe, for comparison:
Jockey Club Cocktail (original recipe)
* 1 dash orange bitters
* 1 dash Angostura bitters
* 2 dashes crème de noyau
* 4 dashes lemon juice
* 3/4 glass dry gin
Shake well and strain into a cocktail glass.
Quite a difference here, aside from the units of measure themselves. I’m not sure what constituted a dash in those days but this sounds to me like a glass of gin with a bit of seasoning thrown in (not that there’s anything wrong with that).
So while I haven’t tried the original, the Jockey Club #2 was surprisingly good. Not that I don’t trust Gary Regan, of course, but I almost never use amaretto and, dusting off my bottle after its long nap at the back of my liquor cabinet, I’ll admit I had my doubts. So rather than make two, as I usually do for Sarai and myself, I started with just one so we could try it first. But, to my surprise, it’s actually quite good. It has a very distinct amaretto flavor, but the lemon balances it perfectly so it’s not too sweet. It’s very nice; it really makes me appreciate amaretto again.