The Sugar Free Scofflaw is another drink adapted from two of our favorite books, Vintage Spirits & Forgotten Cocktails, by Ted Haigh (Dr. Cocktail) and the Savoy Cocktail Book. And it was originally made by Gavin Duffy in the Harry’s New York Bar, in Paris.
This is a flavor-filled cocktail that really blends together wonderfully with the rye whiskey, citrus, and myriad of herbs from the dry vermouth. The bit of grenadine gives it that extra flavor that really completes the drink.
But not only is it a delicious vintage recipe from 1924, but it also has a little bit of interesting history. This drink was created during Prohibition. The Sugar Free Scofflaw’s name originates from the term scofflaw, which literally means, one who flouts laws. Also, the term itself was coined from a contest during Prohibition, in which 25,000 entries were submitted in order to come up with a word for those that liked to partake of alcohol during this time (and oddly enough, two separate people submitted the same word and ended up splitting the $200 prize, which was no small bit of change at the time). The naming of the drink was a direct snub at the American government!
The Sugar Free Scofflaw
- 1.5 oz Rye
- 1 oz Sugar Free Dry Vermouth
- 3/4 oz ReaLemon
- 3/4 oz Sugar Free Grenadine
- 3/4 tspn Splenda
- 1 twist Lemon Peel (garnish)
Add all the ingredients (except the lemon peel) over ice in a small shaker cup. Add the topper, shake vigorously, then strain into a martini glass. Add a twist of fresh lemon peel over the top, being careful to express some of the oils into the drink.
While no longer shirking the law, imbibing this sugar free cocktail is still just as delicious. Enjoy!