Smoked Rob Roy
A smoky and bitter whiskey cocktail ∙ Stir ∙ 3 min ∙ 27.4% ABV ∙
The Smoked Rob Roy is a Rob Roy made smoky with peated single malt whisky, stirred with sweet vermouth and Abbott's bitters.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Peated single malt whisky 60 mlRosso vermouth 30 mlAbbott's bitters 2 dashes
- Fine strain into the chilled glass
- Garnish with a maraschino cherry
Tips
- Stir for about 30 seconds before straining; 60 ml of peated malt and 30 ml of vermouth need that long to get cold and take on some water.
History
The Smoked Rob Roy is a modern riff that swaps in peated single malt Scotch for the standard blend, giving the classic Rob Roy a smoky edge. The Rob Roy itself is generally traced to 1894 at the Waldorf Astoria in New York City. A bartender there is said to have created it to mark the Broadway premiere of an operetta about the Scottish outlaw Rob Roy MacGregor.
FAQ
How do you make a Smoked Rob Roy?
Stir peated single malt whisky, sweet (rosso) vermouth, and two dashes of Abbott's bitters with ice, then fine strain into a chilled coupe and garnish with a maraschino cherry.
