Scofflaw

Description
Rye, Dry vermouth, Grenadine, Lemon juice, Lemon peel
Ingredients
1 12ozRye
1ozDry vermouth
34ozLemon juice
34ozGrenadine
1twstLemon peel (as garnish)
Instructions
Shake, strain, straight up, cocktail glass, garnish
Notes
Drink (Boston) uses 1-3/4 rye, 3/4 vermouth, 1/2 lemon, 3/8 grenadine, 1 dash Angostura Orange
Cocktail summary
Yield
Drink
Year1924
Created byJock, Harry's American Bar, Paris, France
ReferenceVintage Spirits & Forgotten Cocktails, Ted Haigh
Posted by
Dan's picture
Dan on 06/06/2010

Comments

DrunkLab's picture

A wonderful, overlooked drink. When made with an LDI rye (especially Dickel, but also Bulleit) it has unexpected savory dill flavors that complement the sweet and sour beautifully. We do

1 1/2 oz Dickel rye
1/2 oz Dolin dry
1/2 oz lemon juice
1/2 oz homemade grenadine
1 ds Regan's orange.

Just tried this last night and really loved it. The light spices of the dry vermouth play off the other ingredients in wonderful ways. I made it with Rittenhouse 100 which seemed to have the perfect heft to set off the other ingredients but also made the drink pretty kick-ass strong. I think this will be in my regular rotation for a while.

From other users

Made it with Bulleit and homemade Grenadine. So much better than with Rose's syrup (4 stars)
I liked the following ratios: 1 1/2 oz rye, 1 oz vermouth, 3/4 oz lemon, 3/4 oz grenadine (Haigh's recipe). (4 stars)
I made the Drink version (5 stars)

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