The Scofflaw
The name of this drink, invented in Harry’s New York Bar in Paris, was a term specifically applied to frequenters of speakeasies, flouters of the National Prohibition Act in the US. “It’s a very versatile drink,” says Mike Enright, author of Palmer & Co’s cocktail list. “Pre- or post-dinner. You could even drink it in the bath, though perhaps not the shower.” Enright recommends using Monin or Crawley’s grenadine.
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The Scofflaw
Serves
1
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50 ml
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Jim Beam rye whiskey
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15 ml
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Dolin dry vermouth
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15 ml
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lemon juice
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10 ml
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grenadine
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8
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ice cubes
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To serve:
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lemon peel
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1
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Add ingredients (except lemon peel) to a shaker and shake vigorously for 6 seconds. Taste for balance, then strain into a chilled Nick and Nora glass (see note) or cocktail glass, garnish with lemon peel and serve.
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Note A Nick and Nora glass is a curved-bottomed coupe; many such glasses have a smaller capacity than a cocktail glass.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.
RECIPE Mike Enright, Palmer & Co, Sydney
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles