Rob Roy No. 3
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Rob Roy No. 3
Glass:
Serve in a Coupe glass
| 1 1⁄2 oz | Blended Scotch whisky |
| 3⁄4 oz | Strucchi Rosso Vermouth chilled |
| 3⁄4 oz | Strucchi Dry Vermouth chilled |
| 1⁄6 oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1⁄12 oz | Orange Curaçao liqueur |
| 3 dash | Angostura Aromatic Bitters |
| 3 dash | Peychaud's or other Creole-style bitters |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
How to make:
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino), Dry vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Orange curaçao and Creole-style bitters add distinction to a Scotch whisky-based Perfect Manhattan.
Variant:
History:
Adapted from a recipe in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar.
ROB ROY No. 3
R. de Fleury, 1700 Cocktails for the Man Behind the Bar, 1934
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
Nutrition:
One serving of Rob Roy No. 3 contains 186 calories
Alcohol content:
- 1.5 standard drinks
- 21.71% alc./vol. (43.42° proof)
- 21.6 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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