Rob Roy

Winter warmer from the moors of Scotland. Or something like that …

Here’s another robust classic from back in the days of two-fisted drinking. Created in 1894 at the Waldorf Astoria in New York City, the Rob Roy was named in honor of the premiere of Rob Roy an operetta based on the exploits of Scottish outlaw/folk hero Rob Roy MacGregor.
Not that any of that makes much difference. It’s really all about the flavor. This is a cocktail you may never have heard of, but your grandfather probably liked – a lot. It’s time you did, too.

Essentially, a Rob Roy is a Manhattan made with scotch instead of rye. It’s much less sweet, and at first sip, can be a little challenging. But after the second sip, or the third, things smooth out and the sipping is swell. So stick with it.

Mix up a pitcher of these, go out on the moor, and howl at the moon. Or something like that …

Rob Roy

  • Two parts scotch
  • One part sweet vermouth
  • A dash of Angostura bitters

Combine the ingredients, shake with ice and strain into a cocktail glass. For those who wish to garnish, a couple of cherries on a skewer work well.

Variations to try:

As you probably know, Scotch whiskey generally has a “smokey” flavor. But the level of smoke can vary widely – from almost undetectable to so intense you can more-or-less chew it. I prefer a fairly mild Scotch in a Rob Roy, but it would behoove you to experiment with various brands to discover the Rob Roy you like best.
You might also try orange bitters instead of Angostura. Angostura is traditional, but orange is really, really good.