Introducing the Scofflaw cocktail. When I told Patty I was making a Scofflaw cocktail she was like “WHAT?! WHO?!” I had to say it three times before we were on the same page. “Why’s it called that? That’s a silly name!” I was under fire—as if I had named the cocktail myself back in 1924 during the Prohibition Era.
She’s the inquisitive one, I usually just accept things. So what the heck does it mean? Scofflaw is someone who mocks or scoffs at the law. So if you were drinking this tasty concoction back in the 1920’s you were a scofflaw yourself. The cocktail actually debuted in Harry’s Bar in Paris and was named due to the Americans suffering through prohibition and drinking in secrecy.
The traditional cocktail is made with Canadian rye whisky because at the time, there was no whisky coming out of America. I’ll admit, I was skeptic when I first heard about this drink. Whisky, dry vermouth, lemon juice, grenadine (a sweet red syrup made primarily from pomegranate juice), and orange bitters. Yeah, I was thrown off by the whole lemon and grenadine part too.
To be honest, it sounds questionable, but it’s surprisingly balanced and refreshing. I was wow’d by how well the flavors compliment each other, with a subtle sweet and citrusy finish. I should have expected more from a classic cocktail that withstood the test of time. The traditional recipe calls for more lemon and grenadine and slightly less whisky, but I prefer my Scofflaw cocktail a little stronger.
I usually have a hard time picturing whisky or bourbon with anything fruity or sweet, but I’m proven wrong time and time again. I highly recommend if you’re looking for something smooth and a little unusual.
- 2 ounces rye whisky
- 1 ounce dry vermouth
- ½ ounce lemon juice
- ½ ounce grenadine
- 2-3 dashes orange bitters
- Combine all ingredients in a Boston shaker with a cup of ice. Shake vigorously for 10 seconds and strain into a chilled martini glass.
Adapted from: Tuxedo No. 2