Rob Roy Cocktail

Difford's Guide
User Rating (13 ratings)

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Serve in a

Coupe glass

Garnish:

Orange zest twist (discarded) & Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

Read about cocktail measures and measuring.

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AKA:

Scotch Manhattan

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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, I favour Abbott's Bitters, or if not to hand, 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 or Highlander cocktail.

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.

Nutrition:

There are approximately 154 calories in one serving of Rob Roy Cocktail.

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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