The Jockey Club

Adapted from Tobin Shea, in Imbibe magazine

I used the ambrée (amber) Noyau de Poissy, which has 25% alcohol, but you can use the clear one, which clocks in at 40%. Tempus Fugit Spirits also makes a crème de noyaux and is available at well-stocked liquor stores, or online at K&L Wine Merchants (in the U.S.) and La Maison du Whisky (in Europe.) If neither is available, you can use amaretto or maraschino liqueur. To make simple syrup, heat 1/2 cup (125ml) of water with 1/2 cup (100g) of sugar, stirring constantly until the sugar is dissolved. Remove from heat and let cool until room temperature. Chill until ready to use. (The syrup can be stored for a few weeks in the refrigerator.)

Servings cocktail

2 ounces gin
3/4 ounce liqueur or crème de noyau
3/4 ounce freshly squeezed lemon juice
1/4 ounce simple syrup
2 dashes orange bitters
1 dash Angostura or aromatic bitters

Pour the gin, liqueur de noyau, lemon juice, simple syrup, and orange and Angostura bitters in a cocktail shaker.
Fill the shaker 3/4s full with ice, cover, and shake until well-chilled, about 15 to 20 seconds. Strain into a chilled coupe glass.