Recipe: The Scofflaw and New York Sour Are a Great Way to Get Into Whiskey

The scofflaw
The scofflaw
Courtesy Lexington Brass

Want a dose of cocktail history? This week's good call comes by way of Lexington Brass (517 Lexington Avenue; 212-392-5976) veteran mixologist Mashia Baldwin.

Cocktails are meant to be fun, so it's natural Mashia Baldwin's preferred drink has a badass reputation. The scofflaw — the name of which derives from European scoffing at America's Prohibition law — carries with it not only a lively history, but plenty of heat, too. A veteran of Ian Schrager hotels like the Redwood Room in San Francisco and creator of bartender training programs for all Soho House locations, her experience in craft cocktails has led to an appreciation of whiskey cocktails, and in particular, rye.

"Basically, you're a liquid pastry chef," reflected Baldwin on her decision to return to her roots as a bartender. Having learned from mentors like Chris Ojeda how to make her own syrup and bitters, Baldwin channeled that appreciation, for great ingredients in classic combinations, into the scofflaw. The well-balanced nature of the drink appeals to her senses, and the addition of house-made grenadine, as opposed to the premade variety, is heavily suggested. Dutch Kills in Long Island City is one such place you'll find ordering a scofflaw won't result in an arrest of your good senses.

Another favorite of Baldwin's is the New York sour. "When I tried this cocktail, whiskey sour with a drizzle of red wine on top, it was sort of magical," Baldwin recalled. The use of red wine — Baldwin recommends a heavy-bodied wine like a cabernet or shiraz — as a floater helps balance the concoction, and it's a great drink for someone interested in getting into egg or whiskey cocktails. After making it for a guest for the first time and seeing that person "fall in love," she realized it was a great introductory drink — especially for women. "There's a lot of women who aren't whiskey drinkers," reflected Baldwin.

Scofflaw

1 oz Rye Whiskey 1 oz Dry Vermouth (I like to use Dolan) 3/4 oz Fresh Lemon Juice 1/2 oz House Made Grenadine (pomegranate molasses, simple syrup) 3 Dashes of orange bitters

New York sour

2 oz Rye or Bourbon (Guest's choice) 3/4 oz Fresh Lemon Juice 3/4 oz Simple Syrup 1 Egg White Float of Red Wine Served over Fresh Ice

Sick of your usual call drink? Try something new. In this series, we're asking the city's bartenders to name their current drinks of choice. Check out our Good Call archives for another round.




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