“The term scofflaw referred to those who chose to continue the practice of imbibing freely and often during Prohibition and, as would be expected, it became more of a badge of honor than degrading,” says Bramhall bar manager Guy Streitburger. Guy Streitburger. Right: The perfect start to any night

It’s easy to see why Streitburger would choose the Scofflaw to define his cocktail program. This subterranean pub, lit by dim sconces and candles, is reminiscent of a place where one might have hidden out to drink his fill during the dark days of Prohibition.

The original version of the drink, which is said to have originated at Harry’s Bar in Paris in 1924, calls for a simple blend of rye whiskey, dry vermouth, lemon juice, and grenadine. Streitburger puts his mark on the beverage by substituting Cocchi Americano, a crisp, citrusy aperitif, for the dry vermouth. He also makes his own grenadine, flavored with a blend of star anise, allspice, cardamom, orange blossom water, and Szechuan peppercorn.

“It’s a perfect drink for someone who loves whiskey, but maybe isn’t so into cocktails,” Streitburger says, “And it’s also an excellent gateway drink for those just starting to get into whiskey. It’s really quite a workhorse.”

At Bramhall the drink is shaken vigorously until super cold and frothy and strained into the glass. When asked why he personally enjoys the drink his response is both cryptic and simple: “It does amazing things to people.”