Gentleman’s Scofflaw [Cocktail Recipe]

Peppercorns and peaches mingle in this refreshing summer cocktail, created for Basil Hayden’s rye by Frank Liotti of Freemans in New York City.


  • 1½ oz. Basil Hayden’s rye
  • ¾ oz. fresh lemon juice
  • ½ oz. peach liqueur
  • 3 frozen peach wedges, or ¼ fresh peach
  • 8 peppercorns


Muddle the peppercorns in a rocks glass. Combine remaining ingredients in a cocktail shaker and hard shake with ice. Fine strain into the rocks glass over fresh ice.

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