Cocktailly

Jockey Club

A pale-rose gin sour tinted by crème de noyaux and lifted with paired Angostura and orange bitters. Almond-kernel sweetness meets bright lemon without turning candied.

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Ingredients

• Gin — 45 ml
• Crème de noyaux — 23 ml
• Lemon juice — 23 ml
• Simple syrup — 8 ml
• Angostura bitters — 2 dash
• Orange bitters — 2 dash
• Orange peel — 1 piece

Preparation

1. Add gin, crème de noyaux, lemon juice, syrup and both bitters to a shaker with ice.
2. Shake firmly until well chilled.
3. Fine-strain into a chilled cocktail glass.
4. Garnish with an orange twist.

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