Last week we had dinner at a neighborhood restaurant Nonna. We started with cocktails and I ordered the Scofflaw. I liked it enough to try and make it. It’s sort of like a whiskey sour, sweet and tart. I googled the ingredients and found that it’s not some new fancy cocktail but in fact has been around for a very long time, created at Harry’s New York Bar in Paris during prohibition.
Here I found two recipes, I started with the modern version and found it to be too sweet. So I adjusted the ratios a bit and came closer to what I had at Nonna. I think it could be even better with maybe equal parts of rye and dry vermouth but you can adjust to your taste. Some recipes use lemon rather than lime, I chose lime since that’s what they had at Nonna.
And because it’s spring I’m sharing some blossom photos, I clipped these from our tree out front. It’s a strange looking tree, the previous owners had grafted a cherry tree to a weeping cherry tree, so it’s cherry on the top and weeping cherry on the bottom. It’s a tree with an identity crisis. Still not sure whether to keep it or not because we’d like to plant some other trees, and the bigger it gets the weirder it looks. Oh well, cheers to spring!
- 3 oz rye
- 2 oz dry vermouth
- 3/4 oz lime juice (about 1 lime)
- 3/4 oz grenadine
- 1 dash orange bitters
Fill cocktail shaker with ice, add all the ingredients and give a good shake. Strain into two cocktail glasses. Garnish with orange peel.