Early versions of the Jockey Club called for Crème de Noyaux, a difficult-to-find almond liqueur that has only recently been re-introduced to the wider spirits market.
Crème de Noyaux isn’t for everyone; it has an herbal undercurrent that some folks find off-putting. This tweaked version from mixologist Gaz Regan calls for amaretto instead, and updates the proportion for a flavor more suited to modern tastes. That said, if you’re a fan of Crème de Noyaux, do give it a shot here!
- 2 parts Gin
- ¾ part Amaretto or Crème de noyaux
- ¾ part Lemon juice
- 2 dashes Aromatic bitters
Shake with ice and strain into a chilled cocktail glass.
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- The Joy of Mixology by Gary Regan