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Andrew Gelb’s Avatar Andrew Gelb
20th May at 03:23
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 Brislawn’s Avatar Chris Brislawn
14th March at 02:41
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’s Avatar John CARR
21st March at 14:58
Duly noted the correct, more macho glassware! I love a dry-leaning drink so this really fit the Bill.
John Hinojos’ Avatar John Hinojos
14th March at 00:39
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’s Avatar Olga María Gómez Henderson
29th June 2024 at 11:24
Amazing rye cocktail. I'll omit the sugar syrup the next time though.
Chris Brislawn’s Avatar Chris Brislawn
13th March 2024 at 03:12
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’s Avatar Dávid Ugróczi
27th September 2023 at 20:12
Used around 15 ml lemon juice and 10 ml grenadine.
Superb drink, I felt classy just by sipping on it :)
G. M. Genovese’s Avatar G. M. Genovese
24th January 2023 at 20:17
The Scofflaw has been one of my favorite drinks since I first tried one 10 years ago. This is actually a very good recipe here; I opted for 10 ml grenadine instead of a sugar split. My recipe also uses bonded rye, but I employ an 8:4:3:2 ratio. Much respect to this version though... Maybe my memory is hazy, but the bar in which I worked where I first tried this used a footed rocks glass (which I still use at home for it), but I swear it also had egg white in it. Love it like that too.
Peter Griffith’s Avatar Peter Griffith
19th July 2022 at 22:49
Left out the syrup, bumped the rye, used Roses Grenadine. It’s quite refreshing and more savory than I expected, perhaps because of the pinch of salt and barreled bitters.
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