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Rob Roy No. 3

Name: Rob Roy No. 3
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Scotch whisky; 22.5 ml Rosso/sweet vermouth; 22.5 ml Dry vermouth; 5 ml Sugar syrup 'rich' (2:1); 2.5 ml Orange Curaçao; 3 dash Aromatic bitters; 3 dash Creole bitters

Difford’s Guide

Discerning Drinkers (15)

Measurements in:

Serves:

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Ingredients
1 1/2 fl oz	Blended Scotch whisky
3/4 fl oz	Strucchi Rosso Vermouth (chilled)
3/4 fl oz	Strucchi Dry Vermouth (chilled)
1/6 fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1/12 fl oz	Ferrand Dry Curaçao liqueur
3 dash	Angostura Aromatic Bitters
3 dash	Peychaud's or other Creole-style bitters

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Rob Roy No. 3 contains 186 calories

Alcohol content:

1.5 standard drinks
21.75% alc./vol. (43.5° proof)
21.7 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino), Dry vermouth — Sulphur Dioxide/Sulphites

History

Adapted from a recipe in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar, which has a Rob Roy No. 1 and this Rob Roy No. 3, but not a Rob Roy No. 2.

ROB ROY No. 3
½ Teaspoon Angostura Bitters
½ Teaspoon Peychaud Bitters
1 Teaspoon Rock Candy Syrup
½ Teaspoon Pollen's Curacao
½ Vat 69 Whisky
¼ Martini Vermouth
¼ French Vermouth
R. de Fleury, 1700 Cocktails for the Man Behind the Bar, 1934

More cocktails by R. de Fleury

Review

Orange curaçao and Creole-style bitters add distinction to a Scotch whisky-based Perfect Manhattan.

Gallery

Comments & Discussion

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John CARR Premium Member Commenter Appreciated Commenter 3 months ago

Stunning. Sumptuous and rich. A worthy addition to the cocktail pantheon. I was slightly trepidatious that the bitters might dominate, but the balance was in fact perfect. The subtle enrichment of the sugar syrup and Curacao are wonderful and spot on. I used two dashes Peychauds barrel aged, one of regular,