Scofflaw
Prohibition with rye
Rye and dry vermouth shaken with fresh lemon and grenadine — sour and tart with a sweet pomegranate underline. Born at Harry's New York Bar in Paris in 1924, named for the Prohibition-era slur for booze drinkers.
Ingredients
- 1 1/2 oz Rye Whiskey
- 1 oz Dry Vermouth
- 3/4 oz Fresh Lemon Juice
- 1/2 oz Grenadine
- 2 dashes Orange Bitters
Method
Add rye, dry vermouth, lemon juice, grenadine, and orange bitters to a shaker filled with ice. Shake until well chilled. Strain into a chilled coupe. Garnish with a lemon twist.
Emerged during Prohibition in January 1924, named after the term "scofflaw" created January 15, 1924 by Delcevare King. Origin contested: credited to Maxim's in Paris (Chicago Tribune, January 21, 1924) by some accounts, but also attributed to bartender Jock at Harry's New York Bar in Paris (same month, circa January 27 per Chicago Tribune); Jock's attribution appears in Harry MacElhoe's 1927 Barflies and Cocktails. Per Difford's Guide #1755.
View source