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Scofflaw
Just on the dry/tart side, crisp and superbly refreshing without being overly citrusy. I've used bonded-strength rye whisky, so you'll need to up the...
9th February at 16:30
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
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
14th February at 18:14
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.
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.