Scofflaw

1 1⁄2 oz Rye

1 oz Dry vermouth

3⁄4 oz Lemon juice

3⁄4 oz Grenadine

1 twst Lemon peel (as garnish)

Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

Drink (Boston) uses 1-3/4 rye, 3/4 vermouth, 1/2 lemon, 3/8 grenadine, 1 dash Angostura Orange

Cocktail summary

Created by

Jock, Harry's American Bar, Paris, France

Year

1924

Is of

unknown authenticity

Reference

Vintage Spirits & Forgotten Cocktails, Ted Haigh

Curator

4 stars

Average

4 stars

(51 ratings)

Cocktail Book

From other users

I made the Drink version — ★★★★★

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Comments

Just tried this last night and really loved it. The light spices of the dry vermouth play off the other ingredients in wonderful ways. I made it with Rittenhouse 100 which seemed to have the perfect heft to set off the other ingredients but also made the drink pretty kick-ass strong. I think this will be in my regular rotation for a while.

A wonderful, overlooked drink. When made with an LDI rye (especially Dickel, but also Bulleit) it has unexpected savory dill flavors that complement the sweet and sour beautifully. We do

1 1/2 oz Dickel rye
1/2 oz Dolin dry
1/2 oz lemon juice
1/2 oz homemade grenadine
1 ds Regan's orange.

Wife has never ever liked or even tolerated whiskey over many various attempts. She actually liked this! Used the DrunkLab recipe above. Thanks much!

Also really liked the version in Imbibe Magazine: http://imbibemagazine.com/the-scofflaw-cocktail-recipe/. 

That's the wrong Drink spec in the notes. Drink's recipe book has it as 1 1/4 rye, 3/4 dry v, 1/2 lemon, 1/2 gren, 1 dash orange bitters.