1 oz William Wolf Rye
1 oz fresh lemon juice
2 T fresh orange juice
1 tsp Jack Rudy grenadine
Shake well, strain into cocktail glass, serve. — This classic punch-style recipe, too sweet for a Sour, too sour for a Blossom, is found in McElhone’s Barflies & Cocktails (1927) in an equal-thirds formulation, where it is described as being popular among the Scots Guards, hence the initials. The Savoy (1930) changes the rye to Canadian Club whisky (i.e., Canadian rye).
