Name: Scofflaw
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 15 ml Dry vermouth; 15 ml Bianco/blanco vermouth; 10 ml Lemon juice; 5 ml Grenadine syrup; 1 dash Creole bitters; 2 drop Saline solution 4:1

Tuber Magnatum Premium Member 21w

Tried this tonight after having put it on wish list last year when it was "Cocktail of the Day". I debated using Difford's recipe or as suggested by others, Death & Co's. Settling on Difford's version, I agree with his comment below that this results in a spirit and vermouth-led cocktail rather than a citrusy sour cocktail likely to result were one to use the Death & Co recipe. While generally I'm not a huge rye fan, this is a delicious and well balanced drink. I should add as per his suggestion, I upped both the rye from 1.5 oz to 1.75 oz as I used 86 proof rye, and .25 oz of Jeffrey Morgenthaler's grenadine recipe.

Malcom Fitzcarraldo Premium Member 31w

Fantastic drink, although I prefer the balance of the Death & Co. version:

1 1/2 oz rye
1/2 oz dry vermouth
1/2 oz blanc vermouth
1/2 oz lemon juice
1/2 oz grenadine
1x dash orange bitters
lemon twist, discarded

I used homemade grenadine (Morganthaller recipe with a little rose water added), Rittenhouse, Dolin dry, Carpano bianco, Reagans' orange bitters

I'll have to try the lime version next.

Alien Dave 31w

That sounds like a really well-balanced build. Splitting the vermouth between dry and blanc makes a lot of sense—it softens the edges without losing that crisp backbone from the rye. And homemade grenadine with a touch of rose water is hard to beat; it adds depth you just don’t get from bottled versions.

I’ve found the lemon version feels a bit rounder and more classic, while lime gives it a brighter snap, especially if you’re in the mood for something a little sharper. Either way, that combo of rye and vermouth keeps it elegant.

Now I’m tempted to revisit this with Carpano Bianco myself—thanks for the inspiration!

For reference, here’s the Death & Co Scofflaw recipe: https://www.cocktailarium.com/drinks/death-and-cos-scofflaw

Simon Difford Verified User Premium Member 30w

I agree with and have adopted the dry and bianco split vermouth, but I prefer less lemon juice and accompanying balancing sweetner, so keeping this a spirit and vermouth-led cocktail, rather than turning it into another citrusy sour.

Susie Bright Premium Member 34w

It is late at night but I got it into my head I HAD to have a Scofflaw.

At the last second, I realized all the lemons were used up earlier this afternoon for the teetotalers— they needed a pitcher of Arnold’s.

So, dammit, it’s too dark to wander down the street to pick a lemon from a neighbor’s tree.

But I have a lime tree and it’s fruiting, so I grabbed a Bearss lime off the branch, and I’m here to tell you this Lime Scofflaw is FANTASTIC. I did it!

CJ Grant 1y

I am closer in line with the previous comment in my making. I do make my own version pomegranate syrup that I use as the grenadine (close to an Anders recipe).

I find a bit more citrus and sweetness works for me, and I use Cocchi Americano at least in part for the dry vermouth component and Fee's orange bitters. But I have made it closer to this and liquor.com specs, and it still works very well. Have not tried the saline addition from this recipe, though.

Andrew Gelb Premium Member 1y

After trying a few versions, we've decided this works best for us: 1 1/2 Rye, 1 Vermouth Blanc, 3/4 Lemon Juice, 1/2 Grenadine, 1 dash Orange Bitters. We find it perfectly balanced. Cheers!

Chris Dimal 35w

Slightly similar to the Death & Co. version, where the split is between white and dry vermouth, alongside a little less lemon. It is very well balanced in that version.

Chris Brislawn 1y

Revisiting. Stuck with 1/4 oz pomegranate liqueur instead of grenadine and sugar syrup but addressed the tartness from 1/3 oz lemon juice by using a mix of half dry vermouth and half bianco. This worked quite well and is my personal version of the drink going forward. Kudos to the unknown bartender at Maxim's who created this. Incidently, a real Prohibition-era scofflaw (played by James Cagney on the silver screen) would have drunk this out of an old-fashioned glass, not a coupe!

John CARR Premium Member 1y

Duly noted the correct, more macho glassware! I love a dry-leaning drink so this really fit the Bill.

John Hinojos Premium Member 1y

This time omitted the sugar syrup. We use a homemade grenadine which is also not as sweet. Made the cocktail a little dry, but very, very smooth.

Olga María Gómez Henderson 2y

Amazing rye cocktail. I'll omit the sugar syrup the next time though.

Chris Brislawn 2y

Used Rough Rider "The Big Stick" cask strength rye (121 proof) and replaced the grenadine + sugar syrup by 1/4 oz Drillaud Pomegranate Liqueur, which I like in place of grenadine. Added 1 dash Peychaud's but no saline (hey, we weren't putting it in our EYES). A bit tart; might increase the pomegranate liqueur to 1/3 or 1/2 oz. This belongs in the "Big Easy" section of the drink book.

Dávid Ugróczi 2y

Used around 15 ml lemon juice and 10 ml grenadine.
Superb drink, I felt classy just by sipping on it :)

1 ¹⁄₂ fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₂ fl oz	Strucchi Dry Vermouth (chilled)
¹⁄₂ fl oz	Strucchi Bianco Vermouth (chilled)
¹⁄₃ fl oz	Lemon juice (freshly squeezed)
¹⁄₆ fl oz	Monin Grenadine Syrup
1 dash	Peychaud's or other Creole-style bitters (optional)
2 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s (optional)

Scofflaw

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