Scofflaw
Rye, dry vermouth, lemon and grenadine. Named after those who flouted Prohibition.
Shaken · Coupe · Medium · about 3 minutes · about 18% ABV
Ingredients
- 45 ml Rye whiskey
- 30 ml Dry vermouth
- 22.5 ml Fresh lemon juice
- 15 ml Grenadine
- 1 dash Orange bitters
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 45 ml rye whiskey into the shaker
- Pour 30 ml dry vermouth into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml grenadine into the shaker
- Add 1 dash of Orange bitters
- Add ice
- Shake hard
- Strain
- Garnish
About the Scofflaw
"Scofflaw" was the winning word in a 1924 competition to describe people who ignored Prohibition. Within weeks, Harry's New York Bar in Paris had created a drink named after it.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Scofflaw FAQ
What's in a Scofflaw?
45 ml rye whiskey, 30 ml dry vermouth, 22.5 ml fresh lemon juice, 15 ml grenadine, 1 dash orange bitters, garnished with lemon twist.
How strong is a Scofflaw?
About 18% ABV once mixed with ice, which is 2.0 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Scofflaw?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Scofflaw in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
