Rob Roy Cocktail

Difford's Guide
User Rating

Ingredients

Barware

Coupe
Measuring jigger
Mixing glass
Bar spoon
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

186 Calories

Styles & Flavours

Times, Seasons & Occasions

Rob Roy Cocktail image

Serve in

Coupe

Garnish:

Lemon zest twist (discarded) & Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

2 fl oz Dewar's 12 Year Old Scotch whisky
1 fl oz Martini Rosso sweet vermouth
2 dash Peychaud's or other Creole-style bitters
13 fl oz Chilled water (omit if wet ice)
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AKA:

Scotch Manhattan

Our comment:

The Scotch answer to the Manhattan with added complexity courtesy of Peychaud's aromatic bitters. The Rob Roy is classically made with Angostura Bitters but, as recommended by David Embury in his 1948 The Fine Art of Mixing Drinks, Peychaud's combines more harmoniously with the Scotch whisky.

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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