Scofflaw Cocktail

Pro tips

• Use fresh-squeezed lemon juice, not bottled; the acidity and brightness are essential to balancing the drink's dryness.
• Chill your coupe or cocktail glass with ice water before straining; a warm glass will dull the crisp, refreshing quality.
• Use a quality dry vermouth (French or Italian); cheaper versions taste thin and won't provide the herbal backbone this drink needs.
• Shake hard for 10–12 seconds; the lemon juice needs proper aeration and the drink must be ice-cold when served.

Substitutions

• Dry vermouth → Blanc vermouth (slightly sweeter, adds body but changes the profile)
• Canadian whisky → Rye whiskey (spicier and more assertive; increases alcohol perception)
• Fresh lemon juice → Lime juice (shifts to tropical profile, less traditional but brighter)

Equipment

cocktail shaker · bar spoon or mixing spoon · jigger or measure · coupe or cocktail glass · strainer

Can I use American whiskey instead of Canadian whisky?

Yes. American rye or bourbon will work, though they're spicier; Canadian whisky is lighter and smoother, which is traditional for this drink.

Should the Scofflaw be shaken or stirred?

Shake it with ice. The fresh lemon juice requires vigorous mixing to fully integrate and chill the drink properly.

What does grenadine add to this cocktail?

The small dash of grenadine adds subtle sweetness and a slight fruity note that balances the tartness of lemon and the dryness of vermouth.

Can I make a batch Scofflaw cocktail ahead of time?

Mix the whisky, vermouth, lemon juice, grenadine, and bitters in a bottle; refrigerate up to 2 days. Shake with fresh ice and strain into glasses just before serving.

What is the origin of the Scofflaw name?

Named during Prohibition (1920s) for those who defied alcohol laws. The drink was created to celebrate rule-breakers who continued enjoying spirits illegally.