Named after the term given to those who clandestinely sipped spirits throughout Prohibition, the Scofflaw debuted in 1924 at Harry’s Bar in Paris. Throughout time, recipes have pointed to the use of either lemon or lime juice, but bartender Julian Goglia (formerly of The Mercury in Atlanta) opts for lime, as shown here.
1½ oz. rye whiskey
1 oz. dry vermouth
¾ oz. fresh lime juice
½ oz. grenadine
1 dash orange bitters
Tools: mixing glass, strainer
Garnish: orange twist (optional)
Combine all of the ingredients with ice and shake. Strain into a chilled glass and garnish.