Scofflaw: a person who habitually flouts or violates the law.

Well, we like this cocktail already… And of course, as you probably guessed, this drink is from the prohibition era. In fact, the word “scofflaw” was invented, in a 1920’s contest no less, to describe those proud and free souls who happily ignored the odious Volstead act. And in the spirit of the times, it didn’t take long to get a Scofflaw cocktail. Sadly, the word “scofflaw” now applies mostly to people who don’t pay parking tickets. Shameful.

And it is a bit shameful that the Scofflaw isn’t a more popular drink. It’s a terrific, classic cocktail that gets a big thumbs-up from a wide array of professional tasters our friends. The scofflaw combines Rye whiskey, dry vermouth, lemon juice and grenadine, and some recipes include a dash of orange bitters. The result is a sip that starts with a pleasant sour note from the lemon, then sweetness from the rye and grenadine, and a dry finish from the vermouth- with a lovely spicy note from the rye. This drink is a crowd-pleaser. If you are a fan of whiskey or cognac-based cocktails, this is a light, but familiar sip. If you are a fan of gin, vodka or rum cocktails, the dry vermouth lightens the whiskey but keeps the sweet, spicy flavor. Good stuff. The Scofflaw is a fast favorite here at Putney Farm.

The drink itself was created in 1924 at Harry’s New York Bar (in Paris). The original recipe, as noted in older cocktail books like the Savoy Cocktail Book and Cafe Royal Cocktail Book, suggests 2 parts each of rye (or Canadian) whiskey and dry vermouth, 1 part each of lemon juice and grenadine and then a dash of orange bitters. More recent versions of the recipe, like Ted Haigh’s from Vintage Spirits and Forgotten Cocktails, tend to specify rye whiskey, increase its amount above the vermouth and omits the orange bitters. We tried both recipes (included below) and they each work. In general, if you like rye- use the recipe with a bit more rye. If you prefer a lighter, dryer flavor, the original recipe might be the best bet. We tied a few tweaks to the recipe and the basic alchemy of the Scofflaw still holds. Like we said, a good drink.

As for the spirits, we tried both rye and Canadian whiskey, and we prefer the overt spice of the rye. For the dry vermouth, we suggest a good one like Dolin- as the vermouth plays a big role in the overall balance of the drink. As for the grenadine, we should make our own (here is a good recipe) but get lazy sometimes. But we do try to use “real pomegranate” grenadines, as they simply taste better than artificially flavored versions. And fresh lemon juice is a must.

But one of the best things about the Scofflaw is that all the ingredients are readily available. You can make this drink almost anywhere and anytime. So the next time “the man” has you down, go enjoy a Scofflaw, and join a proud tradition of civil (and somewhat trivial) disobedience… 😉

The Scofflaw Cocktail (Original Recipe):

(Adapted from the Savoy Cocktail Book)

Ingredients:

• 1 oz. rye or Canadian whiskey
• 1 oz. dry vermouth
• 1/2 oz. lemon juice
• 1/2 oz. grenadine
• 1 dash orange bitters (Regan’s)

Assemble:

1. Combine all the ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass or coupe’. Serve.

The Scofflaw Cocktail (Updated Recipe):

(Adapted from Vintage Spirits and Forgotten Cocktails)

Ingredients:

• 1 and 1/2  oz. rye or Canadian whiskey
• 1 oz. dry vermouth
• 3/4 oz. lemon juice
• 3/4 oz. grenadine

Assemble:

1. Combine all the ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass or coupe’. Serve.

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