Scofflaw（スコッフロー）
Rye, dry vermouth, lemon, grenadine — Prohibition's insult in a glass.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Rye whiskey | 45 ml |
| Dry vermouth | 30 ml |
| Fresh lemon juice | 15 ml |
| Grenadine | 15 ml |
| Orange bitters | 2 dash |
Total volume (pre-dilution)
3 : 2 : 1 : 1
- 01
Add all ingredients to a shaker with ice.
- 02
Shake until chilled.
- 03
Strain into a chilled coupe. Garnish.
Garnish — Lemon twist
02Taste profile
- Sweetness
- 60Strong
- Sourness*
- 67Strong
- Bitterness
- 35Light
- Fruitiness
- 45Moderate
- Herbal*
- 28Light
- Alcohol
- 58Moderate
- Crisp
- 60Strong
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
The word 'scofflaw' won a Boston Herald contest for a term to shame secret drinkers; Harry's put it on the menu the same year — dry vermouth, lemon, grenadine, rye.
It tastes like a Manhattan someone slipped a sour into — the dry-vermouth heart stays stirred-adjacent while the lemon makes it dance.
Sources — MacElhone (1924) · Difford's Guide
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Harry's ABC of Mixing Cocktails
Harry's ABC of Mixing Cocktails
Harry MacElhone · 1924 · Book · unverified
- ⅔ rye
- ⅓ dry vermouth
- Lemon juice
- Grenadine
- Orange bitters
Shake, strain.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
