• Rye whiskey
  60 ml (2 oz)

  Choose a spicy, bold rye for best results
• Dry vermouth
  30 ml (1 oz)

  French-style dry vermouth works well
• Fresh lemon juice
  25 ml (0.75 oz)

  Freshly squeezed is key
• Grenadine
  15 ml (0.5 oz)

  Use real pomegranate grenadine for color and depth
• Orange bitters
  2 dashes

  Adds subtle complexity

• Cocktail shaker
• Hawthorne strainer
• Jigger
• Fine mesh strainer (optional)
• Coupé or cocktail glass

1. 1

   Add rye whiskey, dry vermouth, lemon juice, grenadine, and orange bitters to a cocktail shaker filled with ice.

2. 2

   Shake vigorously for about 15 seconds, until well-chilled.

3. 3

   Double strain into a chilled coupé or cocktail glass to ensure a silky texture.

4. 4

   Garnish with a lemon twist, expressing the oils over the drink before dropping it in.

• Striking balance of tart, sweet, and dry flavors
• Gorgeous pink-gold hue—eye-catching in the glass
• Fascinating Prohibition-era backstory
• Not too strong, making it ideal for sipping
• A great way to showcase quality rye whiskey

The Scofflaw was born in Paris during the Prohibition era, around 1924, at Harry’s New York Bar—a legendary watering hole for American expatriates. Its name comes from a contest held by a Boston newspaper to coin a term for those who flouted the U.S. ban on alcohol. 'Scofflaw' quickly became a tongue-in-cheek badge of honor for those who defied the rules, and the cocktail itself is a tribute to that irreverent spirit. The Scofflaw’s blend of whiskey, vermouth, lemon, and grenadine embodies the cross-Atlantic creativity and rebelliousness of the Roaring Twenties.