The Scofflaw: A Complete History & Classic Recipe

A chilled coupe glass glints with a pale sunset hue—rye whiskey lending backbone, vermouth adding dry aromatics, citrus brightening the edges, and grenadine pulling each note into harmony. The first sip is tart, lean, and slightly spicy; the second is richer, more layered, and distinctly 1920s.

The Scofflaw may look delicate, but its story is anything but. Born not in America, but in Paris, and named after an insult directed at American drinkers, this cocktail captures the attitude of the Jazz Age in a glass: stylish, defiant, urban, and perfectly balanced.

I. Origins

The Word Heard Around the World (1923)

The term “scofflaw” originated not from bartenders, but from a Prohibition-era contest.

In 1923, a wealthy Massachusetts prohibitionist named Delcevare King launched a national competition offering a cash prize for a new word that would brand lawbreakers who continued drinking in defiance of the 18th Amendment.

The winning word was scofflaw:someone who scoffs at the law.

It was meant as a stigma.Instead, it became a celebration.

How Paris Turned Insult Into Cocktail

Within weeks—literally weeks—bartenders at Paris’s celebrated Harry’s New York Bar created a drink mocking U.S. temperance culture:

The Scofflaw CocktailA toast to those who refused to stop drinking.

Paris, a haven for American expats avoiding the restrictions back home, welcomed the new word with open arms—and shakers.

Why It Could Not Have Been Invented in the U.S.

During Prohibition, quality rye whiskey and vermouth were extremely hard to come by legally. But Paris had:

• plentiful rye

• excellent vermouth

• imported citrus

• high-quality grenadine

• no legal restrictions

The Scofflaw is one of the earliest cocktails designed for Americans abroad, offering a taste of home wrapped in a jab at U.S. lawmakers.

II. Historical Evolution

1. The Golden Age: 1920s–1930s

The original Scofflaw included:

• rye

• dry vermouth

• lemon

• grenadine

• orange bitters

It was celebrated for being both drier and more complex than most Prohibition-era drinks, which tended toward sweetness to mask poor spirits.

2. Post-Prohibition Decline

After repeal in 1933, the Scofflaw began to fade in the U.S., overshadowed by:

• revived whiskey cocktails

• emerging tiki culture

• a shift toward lighter, simpler drinks

In Europe, the cocktail retained prestige but remained a niche classic.

3. The Craft Cocktail Revival

By the early 2000s, bartenders rediscovered the Scofflaw in old Paris recipes. What they found was thrilling:

• a whiskey sour with vermouth’s elegance

• a balanced cocktail with zero filler

• a harmony of tart, dry, and aromatic components

Its rediscovery aligned perfectly with the rising popularity of:

• rye whiskey

• house-made grenadine

• revived pre-Prohibition cocktails

Today the Scofflaw is a staple on classic-focused cocktail menus around the world.

III. Ingredients & Technique

The Scofflaw is deceptively simple—its balance depends entirely on ingredient quality.

1. Rye Whiskey

Choose rye, not bourbon.

Why rye?

• adds spice

• cuts sweetness

• maintains structure against vermouth and citrus

90–100 proof works best.

2. Dry Vermouth

This is what sets the drink apart from sour cocktails.

Use:

• fresh, refrigerated vermouth

• French-style dry vermouth (e.g., Dolin)

Avoid oxidized or overly assertive styles.

3. Lemon Juice

Fresh and bright—balances the grenadine and adds lift.

4. Grenadine

Historically: pomegranate syrup, not neon-red corn syrup.

Good grenadine should be:

• tart

• floral

• rich

• naturally red

House-made or craft brands (Liber & Co., Small Hand Foods) are ideal.

5. Orange Bitters

An essential aromatic component.

They tie together:

• whiskey spice

• vermouth florals

• pomegranate fruit

6. Garnish

A lemon twist or expressed lemon peel is traditional.

IV. Cultural Significance

1. A Cocktail Born in Political Rebellion

Unlike other classics, the Scofflaw is inherently political. It embodies:

• mockery of government authority

• international defiance

• artistic expression through mixology

• the irreverence of expatriate culture

It is a cocktail created because people were told not to drink.

2. A Rare American–Parisian Hybrid

Few cocktails originate in Paris for Americans. The Scofflaw is part of a unique lineage that includes:

• the Boulevardier

• the Old Pal

• early champagne cocktails

These drinks reflect the cultural exchange between Paris and U.S. artists, writers, and musicians living abroad.

3. A Perfect Expression of the 1920s

The Scofflaw captures the spirit of its era:

• jazz

• rebellion

• glamor

• decadence

• creativity

It is the Roaring Twenties in liquid form.

4. A Modern Classic Thanks to the Rye Revival

The resurgence of rye whiskey—once nearly extinct—brought the Scofflaw roaring back into public consciousness.

Today it is often considered:

• a top-tier whiskey sour variant

• an essential Prohibition-era cocktail

• a must-know drink for classic cocktail fans

V. How to Make the Classic Version Today

Recipe — The Classic Scofflaw

Ingredients

• 2 oz (60 ml) rye whiskey

• 1 oz (30 ml) dry vermouth

• 0.5 oz (15 ml) fresh lemon juice

• 0.5 oz (15 ml) grenadine (real, pomegranate-based)

• 1–2 dashes orange bitters

• Garnish: lemon twist

Method

1. Add all ingredients to a shaker with ice.

2. Shake hard for about 10 seconds.

3. Strain into a chilled coupe glass.

4. Express a lemon twist over the surface and garnish.

Specs

• Glass: Coupe or Nick & Nora

• Ice: For shaking only

• Garnish: Lemon twist

• Style: Whiskey sour meets Parisian aperitif

Technique Notes

• Real grenadine is essential—avoid overly sweet commercial syrups.

• Dry vermouth must be fresh; replace bottles every 4–6 weeks.

• For a drier profile, reduce grenadine to 0.25 oz.

• High-proof rye adds structure and length.

Variations & Lineage

• Modern Scofflaw: Add a dash of Peychaud’s bitters.

• Boulevardier Scofflaw: Sub Campari for grenadine.

• Scofflaw Royale: Top with Champagne.

• Bourbon Scofflaw: Softer, sweeter version for bourbon lovers.

• Clarified Scofflaw: Milk-washed for silky, translucent elegance.

Service & Pairing Tip

Pairs beautifully with:

• oysters

• charcuterie

• fried chicken

• sharp cheddar

• citrus desserts

• spiced nuts

Serve as a dinner-party opener or a late-night conversational drink.

VI. Modern Variations & Legacy

1. A Bar Program Favorite

The Scofflaw checks every box for modern cocktail bars:

• balanced

• historic

• surprising

• crowd-pleasing

• visually elegant

It’s frequently found on seasonal whiskey menus.

2. A Perfect Entry Point Into Classic Cocktails

For guests intimidated by spirit-forward classics, the Scofflaw offers:

• approachable citrus acidity

• soft sweetness

• floral dryness from vermouth

• a lighter, fresher profile than a Manhattan

It is simultaneously classic and accessible.

3. The Punk-Rock Prohibition Cocktail

No classic cocktail so explicitly celebrates rule-breaking. The Scofflaw remains a reminder that cocktail culture has always been a blend of:

• rebellion

• creativity

• global influence

• shared flavors

4. A Perfectly Balanced, Permanently Relevant Classic

Few 1920s cocktails taste as modern as the Scofflaw. Its structure—spirit, citrus, dry vermouth, soft sweetness—is timeless.

The drink has never been more relevant.