Cocktailly

Scofflaw

Rye and dry vermouth make a lean, spicy core, sharpened with lemon and just enough grenadine for a tart red-fruit edge. Brisk, dry and unapologetically Prohibition-era.

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Ingredients

• Rye whiskey — 45 ml
• Dry vermouth — 30 ml
• Lemon juice — 10 ml
• Grenadine — 5 ml
• Lemon peel — 1 piece

Preparation

1. Add rye, dry vermouth, lemon juice and grenadine to a shaker with ice.
2. Shake until thoroughly chilled.
3. Fine-strain into a chilled cocktail glass.
4. Express and place a lemon twist.

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