Rob Roy
Stir ∙ 3 min ∙ 28.3% ABV ∙
The Rob Roy is a stirred, spirit-forward cocktail of Scotch whisky, sweet vermouth, and aromatic bitters — a Scotch-based cousin of the Manhattan. Silky and cold from careful stirring, with a smoky, honeyed backbone and a bittersweet finish brightened by a bright citrus snap.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Blended Scotch whisky 60 mlRosso vermouth 30 mlAngostura aromatic bitters 8 dashes
- Fine strain into the chilled glass
- Express an orange twist over the cocktail and discard
- Garnish with a maraschino cherry
Tips
- Stir with plenty of ice until well-chilled and diluted, then fine-strain — this keeps the Scotch's texture silky, not sharp.
- Pre-chill the coupe before straining so the drink doesn't lose its edge of cold before the twist and cherry go on.
- Express the orange twist directly over the surface, then discard it — the oil, not the peel, is what perfumes the drink.
- A blended Scotch whisky, not a peated single malt, keeps the vermouth and bitters from being overpowered.
History
The Rob Roy was created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City, to mark the New York premiere of Rob Roy, an operetta by Reginald De Koven and Harry B. Smith based on the Scottish folk hero of the same name popularized by Walter Scott's novel. Some accounts name the Waldorf's bartender as Charles McPherson or Charlie Paul, though this credit varies by source. The drink is essentially a Manhattan made with Scotch whisky in place of the rye traditionally used in that cocktail, a swap intended as a nod to Rob Roy MacGregor's Scottish origins. An unrelated earlier drink also called "Rob Roy" was recorded in the New York Sun in 1873, though its base spirit went unrecorded and it is generally treated as a coincidental namesake rather than a true forerunner.
FAQ
What is a Rob Roy made of?
A Rob Roy is Scotch whisky, sweet (rosso) vermouth, and aromatic bitters, stirred with ice and strained up. This build finishes it with an expressed orange twist and a maraschino cherry, served in a chilled coupe.
What's the difference between a Manhattan and a Rob Roy?
A Rob Roy swaps the Manhattan's rye or bourbon for Scotch whisky, giving it a maltier, smokier character alongside the same sweet vermouth and bitters base. The two share a near-identical build, so the base spirit is really what separates them.
What is a perfect Rob Roy?
A perfect Rob Roy replaces the sweet vermouth with equal parts sweet and dry vermouth, giving a drier, less overtly sweet drink than the standard version. It follows the same stirred, strained build as a classic Rob Roy.
What whiskey is best for a Rob Roy?
A blended Scotch whisky is best, since its smoothness lets the vermouth and bitters come through without being masked. This build uses a blended Scotch rather than a single malt for that reason.
