Some say the Jockey Club was just another name for the Manhattan when cocktails were becoming popular in the late 1800s. But in David Embury’s 1948 cocktail book The Fine Art of Mixing Drinks, he explains it as a Manhattan with a twist. Slightly sweeter than your usual Manhattan, the Jockey Club swaps out spicy rye for smooth bourbon and adds maraschino liqueur for a fruit-forward note.
Think of the Whiskey Sour as a citrusy version of the Old Fashioned. Fresh lemon juice makes it the perfect complement to sunny, Southern-fried days and the kind of humidity they invented cornstarch for. Many bartenders add egg whites, but the earliest printed recipe (in Jerry Thomas’ 1862 tome The Bartenders Guide) doesn’t call for th...