Rob Roy
A Manhattan made with Scotch. Malty and warming.
Stirred · Coupe · Medium · about 3 minutes · about 28% ABV
Ingredients
- 60 ml Blended Scotch
- 22.5 ml Sweet vermouth
- 2 dashes Angostura bitters
- Cocktail cherry (garnish)
Method
- Chill the glass
- Pour 60 ml blended Scotch into the mixing glass
- Pour 22.5 ml sweet vermouth into the mixing glass
- Add 2 dashes of Angostura bitters
- Add ice
- Stir
- Strain
- Garnish
About the Rob Roy
Created in 1894 at the Waldorf Astoria in New York to promote the premiere of Rob Roy, an operetta about the Scottish folk hero. It is simply a Manhattan made with Scotch.
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Rob Roy FAQ
What's in a Rob Roy?
60 ml blended scotch, 22.5 ml sweet vermouth, 2 dashes angostura bitters, garnished with cocktail cherry.
How strong is a Rob Roy?
About 28% ABV once mixed with ice, which is 2.2 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Rob Roy?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Rob Roy in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
