Classic Prohibition-Era Scofflaw Cocktail

Why You’ll Love This Recipe

• Spicy rye whiskey is balanced by bright lemon and fruity grenadine.
• Dry vermouth and orange bitters add an elegant herbal finish.
• The cocktail comes together in just 5 minutes with no special techniques required.
• Its vivid rose-amber color makes it an impressive choice for cocktail hour.

Grocery List

• Produce: 1 fresh lemon and 1 orange
• Dairy: None required
• Pantry: Grenadine and ice
• Wine and Spirits: Rye whiskey and dry vermouth
• Bar Supplies: Orange bitters

Full Ingredients

For the Cocktail

• 1 1/2 ounces rye whiskey, preferably 90 to 100 proof for a pronounced spicy character
• 3/4 ounce dry vermouth, chilled and freshly opened
• 3/4 ounce freshly squeezed lemon juice, strained to remove seeds and excess pulp
• 1/2 ounce grenadine, preferably a pomegranate-based grenadine
• 1/8 teaspoon orange bitters, approximately 2 standard dashes
• 1 cup fresh cubed ice, for shaking

For Chilling and Garnishing

• 1/2 cup ice, plus cold water, for chilling the serving glass
• 1 orange twist, cut about 3 inches long and 1 inch wide

Step-by-Step Instructions

Step 1: Chill the serving glass

Fill a 5- to 6-ounce coupe or Nick and Nora glass with 1/2 cup ice, then add enough cold water to fill the glass. Let it stand for 3 minutes while you measure the cocktail. The ice water will be approximately 32°F and will chill the glass quickly without requiring extra freezer time.

Step 2: Measure the spirits

Pour 1 1/2 ounces rye whiskey and 3/4 ounce dry vermouth into a cocktail shaker. For the liveliest flavor, use dry vermouth that has been refrigerated after opening; warm or oxidized vermouth can make the drink taste flat.

Step 3: Add the citrus and sweetener

Add 3/4 ounce freshly squeezed lemon juice, 1/2 ounce grenadine, and 1/8 teaspoon orange bitters to the shaker. Fresh lemon juice is important here because its clean acidity balances both the spicy whiskey and the rich pomegranate sweetness.

Step 4: Shake until properly chilled

Add 1 cup fresh cubed ice to the shaker and seal it securely. Shake vigorously for exactly 12 seconds, moving the shaker back and forth over your shoulder. This chills, aerates, and dilutes the cocktail enough to soften the rye while preserving its peppery character.

Step 5: Double-strain the cocktail

Discard the ice water from the serving glass and shake out any remaining droplets. Pour the cocktail through the shaker strainer and a fine-mesh strainer into the chilled glass. Double-straining catches small ice chips and lemon pulp, giving the Scofflaw its characteristic smooth, polished appearance.

Step 6: Garnish and serve

Hold the orange twist over the surface of the cocktail with the colored side facing down. Gently bend or pinch it to release the aromatic oils, then rub the colored side around the rim of the glass. Curl the twist and place it on the rim or drop it into the drink. Serve immediately, ideally while the cocktail is between 28°F and 32°F.

Pro Tips

• Choose a bold rye: A rye whiskey between 90 and 100 proof keeps its spicy flavor from being overwhelmed by the lemon and grenadine.
• Use fresh vermouth: Refrigerate dry vermouth after opening and use it within 4 to 6 weeks for the best herbal aroma.
• Taste your grenadine: Brands vary in sweetness. If yours is especially rich, reduce it to 3/8 ounce; if it is tart and pomegranate-forward, use the full 1/2 ounce.
• Use solid ice: Fresh, dense cubes chill the cocktail efficiently without causing excessive dilution.
• Do not skip the orange oils: Expressing the twist over the glass adds a fragrant citrus layer that ties the orange bitters to the rye.

Variations

• Drier Scofflaw: Use 1/3 ounce grenadine and increase the dry vermouth to 1 ounce for a sharper, more herbal drink.
• Soft and Fruity Scofflaw: Use an 80-proof rye and increase the grenadine to 5/8 ounce for a gentler, fruit-forward cocktail.
• Pink Grapefruit Scofflaw: Replace 1/4 ounce of the lemon juice with 1/4 ounce fresh pink grapefruit juice, keeping the total citrus at 3/4 ounce.

Storage & Make-Ahead

A freshly shaken Scofflaw has the best texture and should be served immediately. To prepare ahead, combine the rye whiskey, dry vermouth, grenadine, and orange bitters in a covered container and refrigerate at 40°F or below for up to 24 hours. For one cocktail, measure 3 ounces of this mixture into a shaker, add 3/4 ounce fresh lemon juice and 1 cup ice, then shake and strain as directed. Do not add the lemon juice more than 4 hours in advance because its fresh flavor fades quickly. Store opened dry vermouth tightly sealed in the refrigerator for 4 to 6 weeks.

Nutrition (per serving)

Calories: 176 kcal | Carbs: 13g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 11g | Sodium: 7mg | Cholesterol: 0mg