The Jockey Club

Adapted from Tobin Shea [https://www.instagram.com/tobinshea/?hl=en], in Imbibe
[https://imbibemagazine.com/jockey-club-cocktail/] magazine

I used the ambrée (amber) Noyau de Poissy
[https://vedrenne.fr/noyau-de-poissy/], which has 25% alcohol, but you can use
the clear one, which clocks in at 40%. Tempus Fugit Spirits
[https://www.tempusfugitspirits.com/] also makes a crème de noyaux and is
available at well-stocked liquor stores, or online at K&L Wine Merchants
[https://www.klwines.com/p/i?i=1162587&referralSKU=1080579&recommendationsRank=3] (in
the U.S.) and La Maison du Whisky
[https://www.whisky.fr/en/tempus-fugit-creme-de-noyaux.html] (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.)