Jul 122011

This is a winner.

I’ve broken it out at a few events, and got instant responses – one person said “I’ve found my drink” after only a couple sips. If you are partial to browns and like your citrus, step on over to this. Even if you don’t, and one of my sisters-in-law does not like Bourbon at all, had one after tasting her husband’s.

Scofflaw Cocktail
1.5 oz Bourbon (Bulleit)
1 oz dry vermouth (Dolin)
.5 oz grenadine (homemade – that will be my next post)
.5 oz lemon juice
2 dashes orange bitters (Regan’s Orange Bitters No. 6)

Shake with ice, strain into chilled cocktail glass or rocks glass, garnish with lemon peel.

It’s got the core of a whiskey sour, but added herbal elements from the vermouth and more fruit sweetness from the grenadine.

This recipe is closest to Imbibe‘s, but I dropped down the grenadine and lemon juice and switched from rye to bourbon. Gary Regan published this calling for 2 oz of bourbon, but dropped the lemon juice to 1/2 oz and grenadine to 1/4 oz and has orange bitters, but I thought that was a tad too bitter and too boozy. Erik Ellestad followed Harry Craddock’s recipe strictly – that equalizes the whisky (not the lack of an ‘e’ – Canadian Whisky) and vermouth and keeps bitters in.

So I like it at this level, but if you want it a bit stronger, take the Bourbon up to 2 ounces and the lemon juice and grenadine up to 3/4 of an ounce for each.

The Trophy Wife likes to corrupt everything with a sweet Maraschino Cherry, so I’m going to have to order the Amarena Fabbri again, but I’m going to work on making our own cherries, more on the next post.




 Posted by at 12:19 am
Jan 082011

This is a prohibition era cocktail that is making a very deserved comeback. It came out of Harry Craddock’s guide, and was rediscovered and repopularized by Ted Haigh.

The recipe is quite simple, as it’s the same quantity of each of the four main ingredients – gin, Lillet blanc, triple sec, and lemon juice.  Plus a little absinthe or absinthe substitute and an optional garnish. This also makes it very easy to scale up for batches, which I did earlier for my ultimate frisbee winter league team. Got some good reception there.

The Recipe:

  • 3/4 oz gin
  • 3/4 oz Lillet blanc
  • 3/4 oz triple sec or Cointreau
  • 3/4 oz lemon juice
  • a few drops of Absinthe or Absinthe substitute (I rinsed the glass with Herbsaint)

The cocktail has been covered by a few – Cocktail Enthusiast, Chuck Taggart, Serious Eats, and others. They all recommend a cherry as a garnish, but each of their pictures shows a commercial maraschino cherry. I’m not a big fan of those. But the cherries that I make are soaked in either brandy, Maraschino liqueur, or bourbon. (More on those in a future post…) I might make a batch soaked in kirsch or something light some day, but until then, I’ll save the cherries for manhattans and old fashioneds.

Kaiser Penguin dedicated some time (and liver) to trying out a few different recipes, and is to be commended. He seems to have more of a taste for the herbs than I do, and I prefer the floral notes, so would keep the Absinthe to a minimum. Married with Dinner suggested a dried cherry that had been revived in a pastis like Pernod. A creative idea, but I think that if and when I garnish this, I’m going to go with an orange peel to pick up the citrus a bit – I’m in good company on this with Randy from SummitSips and Imbibe Magazine (who have a video for this).


 Posted by at 6:37 am