Scofflaw
A Scofflaw shakes rye whiskey, dry vermouth, lemon juice and grenadine into a tart, pink cocktail served in a chilled coupe with lemon.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe and cut a lemon twist.
Measure the rye, vermouth, lemon juice and grenadine into a shaker.
Add ice and shake until the tin is cold.
Strain into the coupe and express the lemon twist over the surface.
A thoughtful finish
- Measure grenadine rather than judging by the pink color.
- Use refrigerated dry vermouth that still smells clean and fresh.
- Strain out the shaking ice so the drink does not continue diluting in the coupe.
Common mistakes
- Using sweet vermouth adds sweetness that this formula does not allow for.
- Replacing lemon juice with sour mix adds uncontrolled sugar.
- Adding orange bitters from another published build without labeling the change blends two different versions.
A few good questions.
Does Scofflaw use dry or sweet vermouth?
This version uses dry vermouth, not sweet red vermouth.
Does a Scofflaw need bitters?
Not in the cited Liber & Co. formula; other published versions include them.
Can I use bourbon?
That is an ingredient adaptation. Rye supplies the whiskey profile of this main recipe.
Why is my Scofflaw too sweet?
Check the grenadine and vermouth first. Syrup brands vary, and sweet vermouth is not the specified ingredient.
Variations
- Bourbon — ingredient adaptation — Substitute bourbon for rye and label the change; expect a different whiskey profile.
- Smaller coupe — serving adaptation — Scale all four liquid ingredients together rather than cutting only the whiskey.
Where it comes from
1924 · Paris, France
Contested. More than one origin is claimed for this drink. We show the competing accounts rather than pick one.
The Scofflaw name arose during American Prohibition, but the cocktail’s documented early setting is Paris. Difford’s Guide traces the word to a January 1924 naming contest organized by Delcevare King. Its research also reproduces a Chicago Tribune report from January 21 describing a Scofflaw at Maxim’s. Harry MacElhone later credited a bartender called Jock at Harry’s New York Bar, citing a purported Tribune item from January 27. Difford reports that it could not locate that later item and points out that the Maxim’s account precedes the Harry’s claim. The venue and individual inventor are therefore left unsettled rather than assigned from the familiar story. This page uses Liber & Co.’s measured modern recipe; that formula is not presented as a literal transcription of either early account. Source: Difford’s Guide, Scofflaw; Liber & Co., Scofflaw.
Sources
- Liber & Co. — Scofflaw (company source) link
- Difford’s Guide — Scofflaw, historical research and reproduced 1924 accounts (reference) link
Strength. About 1.41 US standard drinks at an estimated 16.9% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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