Rob Roy Cocktail

Serve in a

Garnish:

Orange zest twist (discarded) & Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

AKA:

Scotch Manhattan

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, as a footnote below his recipe, David Embury assets "Peychaud, somehow, seems to blend better than Angostura with Scotch."

I find Abbott's Bitters combines more harmoniously with the whisky in this cocktail. Or if not to hand, I use one dash Angostura-style aromatic bitters and one 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.
White Rob Roy

History:

A variation on the classic Sweet Manhattan 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.
Manhattan cocktail history and recipe variations

Nutrition:

One serving of Rob Roy Cocktail contains 154 calories.

Alcohol content:

• 1.5 standard drinks
• 26.01% alc./vol. (52.02° proof)
• 21 grams of pure alcohol