This Prohibition-era cocktail has stood the test of time thanks to its simple preparation. First introduced in 1924 at Harry’s Bar in Paris, the Scofflaw was named after those Americans who secretly imbibed during Prohibition. Made with whiskey, vermouth, lemon juice, grenadine and bitters, it’s both sweet and smooth. This seasonal update uses rhubarb's uniquely tart flavor for a delightful addition to the iconic whiskey drink.
You can find rhubarb bitters at major and specialty liquor stores, or online.
Serves | 1 |
- ½ cup water
- ½ cup granulated sugar
- 1 stalk rhubarb, leaves trimmed and discarded
- 2 oz rye whiskey
- 1 oz dry vermouth
- ½ oz fresh lemon juice
- ½ oz grenadine
- 2 dashes rhubarb bitters
- candied rhubarb, for garnish (recipe below)
| Preparation – Candied Rhubarb | Preheat oven to 200°F. Prepare a baking sheet and set aside. In a small pot over medium-high heat, combine water and sugar. Bring to a boil and cook until sugar has dissolved; remove from heat.
Slice rhubarb into thin strips using a mandoline. Dip each strip into sugar mixture and place in a flat layer on prepared baking sheet, making sure none are touching. Bake for 45 minutes and remove from oven. While strips are still warm, curl around the handle of a wooden spoon to form a spiral. Set aside.
| Preparation – Rhubarb Scofflaw | In a cocktail shaker filled with ice, combine all ingredients except garnish and shake. Strain into a chilled coupe, garnish with candied rhubarb and serve.