The recipe
- 1 ozRye whiskey30 ml
- 1 ozFrench (dry) vermouth30 ml
- ½ ozLemon juice15 ml
- ½ ozGrenadine15 ml
- 1 dashOrange bitters
How to make it
- 1Shake everything with ice.
- 2Strain into a chilled coupe.
Variations: Most modern versions use more rye and less vermouth, such as Ted Haigh’s 1½ oz rye, 1 oz dry vermouth and ¾ oz each of lemon and grenadine.
McElhone gives a third each of rye and vermouth and a sixth each of lemon and grenadine; the amounts are scaled to a 3 oz drink. He gives no method; it is usually shaken.
The ratio
2 : 2 : 1 : 1
In parts, a Scofflaw is 2 whiskey, 2 vermouth, 1 lemon and 1 grenadine. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Sours
- Amaretto Sour — Amaretto and lemon shaken with egg white into a foamy, almond-sweet sour.
- Aviation — Gin and lemon sweetened with maraschino, with a spoonful of crème de violette for its pale sky color and floral edge.
- Bee’s Knees — Gin softened with honey and brightened with lemon and orange. A gentle, rounded sour.
- Between the Sheets — Cognac and white rum with triple sec and lemon: a Sidecar with a second spirit. Strong and orange-scented.
- Bourbon Renewal — A bourbon sour with crème de cassis and a dash of bitters, shaken and poured over ice: tart, dark-fruited and easy.
- Bramble — A gin sour over crushed ice with blackberry liqueur drizzled through it, bleeding purple as it sinks.