#257 Cocktail: Scofflaw

   According to Michael B. Quinion, publisher of www.worldwidewords.org, the word "scofflaw" came after the sum of 200 dollars was offered,in 1923, with whoever came up with the best word to describe "a lawless drinker of illegality made or illegally obtain liquor".
   The prize money was donated by a rich Prohibitionist who wanted to "stab awake the conscience" of those who drank alcohol during Prohibition
    The following year was reported in the Chicago Tribune that "Jock", a bartender at Harry's New York Bar in Paris, had created the Scofflaw Cocktail.

2 ounces bourbon or rye whiskey

1 ounce dry vermouth

1/2 ounce fresh lemon juice

1/4 ounce Grenadine

Angostura orange bitters to taste

#246 Cocktail: Riveredge

   Gaz Regan came across this drink in "Crosby Gaige's Cocktail Guide and Ladies' Companion" 1945 and he was immediately intrigued when finding that the recipe for this cocktail was donated to Gaige by none other than James Beard, the dean of American Cookery.
    The recipe was changed a little by Gaz, due to the fact that the original recipe was asking for strips of rind from a fine ripe orange and that would have been just too bitter

1 1/2 ounce gin

1/2 ounce dry vermouth

1/2 ounce fresh orange juice

grated orange zest

1 dash orange bitters

#230 Cocktail: Pegu Club

       The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen. The club was named after the Pegu, a Burmese river. The recipe appears in the Savoy Cocktail Book of 1930 by Harry Craddock as "The Pegu Club Cocktail," and the 1930 edition of Cocktails by "Jimmy" late of Ciro's London as "Pegu Club." However, it appears to be first listed in Barflies and Cocktails by Harry McElhone of the famous Harry's New York Bar in Paris
       The Pegu Cocktail has all but disappeared from memory in present-day Myanmar, however there has been a resurgence in awareness and availability due to tourism. A version of the cocktail is served at the Governor's Residence Hotel and the historic Strand Hotel in Yangon, as well as the Road to Mandalay, which is an Orient Express cruise boat on the Irrawaddy River. It is also served at the Los Angeles Athletic Club's 100-year-old Invention bar, and there is a cocktail lounge in New York City that adopted it as its name.

(Wikipedia)

2 ounces Gin

1 ounce triple sec

1/2 ounce fresh lime juice

Angostura bitters to taste

Orange bitter to taste

#117 Cocktail: Esquivel

      The drink is adapted from a recipe by Ted Haigh (Dr. Cocktail). The name of the drink comes from a band leader named Juan Garcia Esquivel.  He was one of the foremost exponents of a sophisticated style of largely instrumental music that combines elements of lounge music and jazzwith Latin flavors. Esquivel is sometimes called "The King of Space Age Pop" and "The Busby Berkeley of Cocktail Music."
      The cocktail was created for Byron Werner, who rediscovered Esquivel after years of obscurity and allowed him several years of revitalized fame before his demise.
       It was created to characterize Esquivel himself: sweet, spicy, tropical, tangy

2 ounces light rum

1/2 ounce Kahlua

1 ounce pineapple juice

orange bitters to taste

Angostura bitters to taste