|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|
|1⁄3 fl oz||Chilled water (omit if wet ice)|
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.
Made with orange bitters this becomes a Highland.
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.