The Rob Roy Is Due For A Revival

In a world where the Old Fashioned and Manhattan have become ubiquitous with the modern cocktail movement, the Rob Roy has shamefully been left out to pasture like a flock of sheep on the Scottish Highlands. We say the time is nigh for a revival. First concocted during the golden age of mixology, the drink was named after the legendary Scottish folk hero Rob Roy MacGregor and appropriately uses Scotch whisky as its base liquor. Though some might dismiss it as just a "Scotch Manhattan," the robust character of its native spirit when mixed with sweeter notes gives it a charm all its own.

Rob Roy Ingredients

  • 2 oz Scotch Whisky
  • 1 oz Sweet Vermouth
  • Angostura Bitters
  • Brandied or Maraschino cherries, for garnish

How to Make a Rob Roy

  1. Combine Scotch and sweet vermouth in a mixing glass.
  2. Add 2 to 4 dashes of Angostura bitters to taste.
  3. Fill the mixing glass with ice and stir for about 15 seconds.
  4. Strain the mixture into a chilled martini or coupe glass.
  5. Garnish with brandied or Maraschino cherries.

Add a couple of drops of juice from the cherry bottle to enhance the sweet notes and add an addictive twist. Another note; blended whisky is generally recommended, both for its smoother flavor profile and the high cost of premium single malt Scotch.

Rob Roy Riff

The "Bobby Burns" is its own unique cocktail, while sharing the basic building blocks of the Rob Roy. Named after beloved Scottish poet Robert Burns, it uses equal 1 oz. measures of Scotch and sweet vermouth and substitues the bitters and cherries with a 1/2 oz. of Benedictine liqueur and an orange peel for garnish.

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