Whiskey
Rob Roy
A well‑balanced Rob Roy delivers smoky Scotch mingled with rich sweet vermouth, softened by a hint of aromatic bitters and finished with citrus oil from the lemon peel. Measure two ounces of blended Scotch, one ounce of sweet vermouth, and add two dashes of Angostura; stir gently with ice until chilled, then strain into a chilled coupe. The drink’s amber hue invites a slow sip, allowing the interplay of malt and herbaceous sweetness to unfold.
Ingredients
- Whiskey (Scotch Blended) 2 oz
- Vermouth (Sweet) 1 oz
- Bitters (Angostura) 2 dashes
- Glass:
- Coupe
- Garnish:
- Lemon Peel
Instructions
- 1
Stir with ice
- 2
Strain into coupe
History
The Rob Roy was created in 1894 at the Waldorf Astoria in New York, named after the popular opera about Scottish hero William Wallace. It is essentially a Manhattan made with Scotch instead of rye or bourbon.
Tasting Notes
The palate is dominated by smoky malt, softened by the sweet, slightly spiced vermouth, with a faint bitterness from Angostura. It feels silky and medium‑body, ending with a bright citrus lift from the lemon peel.
Serve it chilled as an aperitif before dinner to awaken the appetite.
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