Scofflaw
Description
Rye, Dry vermouth, Grenadine, Lemon juice, Lemon peel
Ingredients
| 1 1⁄2 | oz | Rye |
| 1 | oz | Dry vermouth |
| 3⁄4 | oz | Lemon juice |
| 3⁄4 | oz | Grenadine |
| 1 | twst | Lemon 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
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Cocktail summary
| Yield | |
|---|---|
| Year | 1924 |
| Created by | Jock, Harry's American Bar, Paris, France |
| Reference | Vintage Spirits & Forgotten Cocktails, Ted Haigh |
| Posted by |  |
From other users
Made it with Bulleit and homemade Grenadine. So much better than with Rose's syrup
I liked the following ratios: 1 1/2 oz rye, 1 oz vermouth, 3/4 oz lemon, 3/4 oz grenadine (Haigh's recipe).
I made the Drink version
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Comments
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.