The Scofflaw

scofflaw

From Imbibe Magazine: Appropriately named after the term given to those who clandestinely sipped spirits throughout Prohibition, this cocktail, featured in Imbibe contributor Ted Haigh’s book, Vintage Spirits and Forgotten Cocktails, debuted in 1924 at Harry’s Bar in Paris.

  • 1.5oz Rye Whiskey
  • 1oz dry Vermouth
  • 0.75oz fresh lemon juice
  • 0.75oz Grenadine
  • ice cubes

Tools: mixing glass, strainer
Glass: cocktail
Garnish: lemon twist

Combine all ingredients with ice and shake. Strain into a chilled glass and garnish.
From Vintage Spirits and Forgotten Cocktails by Ted Haigh