Garnish:
Orange zest twist (discarded) & Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2/3 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1 fl oz | Martini Rosso sweet vermouth |
| 2 dash | Bob's Abbotts Bitters |
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AKA:
Scotch Manhattan
Our review:
The Scotch answer to the Manhattan. The Rob Roy is classically made with Angostura Bitters but in his 1948 The Fine Art of Mixing Drinks David Embury assets that Peychaud's combines more harmoniously with Scotch whisky. However, we favour Abbott's Bitters, or Angostura if they're not to hand, or alternatively 1 dash Angostura-style biters and 1 dash Peychaud's/creole bitters. Whatever bitters you use their inclusion is essential to the balance and complexity of this cocktail.
Variant:
Made with orange bitters this becomes a Highland.
History:
Created in 1894 at New York's Waldorf - Astoria Hotel (the Empire State Building occupies the site today) and named, not after the Scottish folk hero and outlaw Robert Roy MacGregor, but after the Broadway show that was showing at the time.
Our Manhattan cocktail page features a detailed history and other variants.
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