Instructions

1
Add all ingredients into a mixing glass with ice.
2
Stir well until chilled.
3
Strain into a chilled cocktail glass.
4
Garnish with a brandied cherry.

Rob Roy

Name: Rob Roy
Yield: 1
Ingredients: 45 ml Scotch Whisky; 25 ml Sweet Red Vermouth; 1 dash Angostura Bitters; 1 cherry Maraschino Cherry

The Rob Roy is to Scotch as the Manhattan is to Rye or Bourbon. Named after a Scottish folk hero, it is a robust, warming cocktail that highlights the complexity of blended malt whiskies.

Key Takeaways

Scotch Manhattan: A simple but effective substitution that changes the entire character of the drink.
Smoky & Sweet: The peat and smoke of the whisky find an ideal partner in the spice/sugar of sweet vermouth.
ABV: High (approximately 25-28%).
Primary Glassware: Chilled cocktail glass or coupe.

The History of the Rob Roy

The drink was created in 1894 at the Waldorf-Astoria in New York to coincide with the premiere of an operetta based on the life of Rob Roy MacGregor. It was an immediate success and was standardized as an “Unforgettable” in the 1961 IBA list.

Ingredient Definition and Selection

Scotch Whisky

A blended Scotch is traditional, as it offers a more consistent and balanced flavor profile. If using a single malt, be cautious of extremely peated expressions which can overwhelm the vermouth.

Sweet Red Vermouth

Choose a full-bodied Italian-style vermouth. Its inherent notes of vanilla, clove, and dried fruit are essential for the drink’s structure.

Angostura Bitters

A single dash provides the necessary aromatic “glue” to tie the spirits together.

Preparation and Best Practices

Stir for Texture: Like its rye cousin, the Rob Roy must be stirred to maintain its silky, spiritous clarity.
Temperature Control: A long stir with high-quality ice is required to bring the drink to the brink of freezing.
The Garnish: A high-quality brandied cherry (like Luxardo) is the classic choice, though a lemon twist is common for a “dry” Rob Roy variation.