Name: White Rob Roy
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Scotch whisky; 30 ml Bianco/blanc/blanco vermouth; 1 dash Creole bitters

White Rob Roy
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Blended Scotch whisky
1 oz	Strucchi Bianco Vermouth
1 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of skewered Luxardo Maraschino Cherry.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with skewered cherry.

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This altogether lighter and whiter version of the classic Scotch Manhattan is delicious and comparable to what the White Negroni did for the classic Negroni.

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History:

Adapted from the Rob Roy en Blanc created in 2021 by Discerning Drinker, Howard Sundwall.

Nutrition:

One serving of White Rob Roy contains 155 calories

Alcohol content:

1.4 standard drinks
24.42% alc./vol. (24.42° proof)
19.6 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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Alan F Pye

5th June at 22:11

Will try Highland Park 12yo and Dolin Blanc later as an aperitif. It's an intriguing combo I never thought of as a less herbal Dry Manhattan. We shall see.

John CARR

31st May at 15:02

I can see how ppl are struggling with this one a bit, reading others’ comments. Falls between the usual categories of sweet Manhattan and dry martini. I really love an affinity and was expecting something in that vein, but actually it was like a Manhattan variation being taken back towards a martini/Martinez. The scotch will make a massive difference. I used glenmorangie, Dolin Blanc and Bitter truth Creole bitters, and the result was surprisingly dry and savoury with almost salty dry Sherry notes. Enjoyed.

mregisterfl

4th May at 02:33

Monkey Shoulder with Carpano dry vermouth is quite nice. If you enjoy a Rob Roy but want something a bit drier and lighter, this is for you.

Andy Parnell-Hopkinson

26th April at 19:50

I found this much vermouth muted the Scotch. Better with only about 10ml.

Werd Bmocsil

27th February at 23:27

Agree with Mr. Fenton. Monkey Shoulder + Dolin Blanc didn't work for me, but then Monkey Shoulder in [something else] wasn't great either. Will try again with another scotch.

Ian Fenton

19th April 2024 at 10:19

I found it less than the sum of its parts, and preferred variations made with mezcal and grappa.

Such an array of both Scotch and vermouth that I’m sure some combos work. I would probably try it with Dolin Blanc and a more assertive whisky if I were ever to try it again.

G. M. Genovese

29th March 2024 at 21:40

I was a bit surprised by this. I used Shieldaig (current in-house blended trial) and Cocchi Americano, which is cut 5:1 with rich cane syrup. I will try that latter Cocchi/cane blend with other whisky brands. It had Scotch-leaning Vieux Carre flavors in a way. Hmm...

Nicholas Wilson

7th August 2023 at 19:29

This cocktail is a resounding success. Generous use of Chivas 18 YO certainly helped in that regard!

Jeremy Harrold

6th February 2023 at 18:37

? A lovely balance of the whiskey notes and the aniseed of the Peychaud’s with the sweetish vermouth. I ended up using Glenlivet 12 as I didn’t have a blended whiskey in the house and my others are a lot more peated.

John Hinojos

20th October 2022 at 03:39

This is a great variation of the Rob Roy. You must use a good Whisky and the Peychaud's bitters adds a touch of herbal. We used a Whisky blend which is not too smoky, but you can use your favourite brand and it will make a flavourful and interesting night cap.

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