Now and then, I shake up something I haven’t had in a long while, and it reminds me of how many great drinks there are, and how getting into a rut can cause you to miss a lot of fun. Last night I had a Rob Roy for the first time in years. I loved it so much, I decided to repeat it here for all of you who may have missed it when I featured it the first time, back in 2017.
It's another robust classic from the late 19th-early 20th centuries – the days of two-fisted drinking. Created in 1894 at the Waldorf Astoria in New York, the Rob Roy was named in honor of the premiere of Rob Roy, an operetta based on the exploits of Scottish outlaw/folk hero Rob Roy MacGregor.
Not that any of this makes much difference. It’s really all about the flavor. This is a cocktail you may never have heard of, but your grandfather probably liked – a lot. It’s time you did, too.
Essentially, a Rob Roy is a Manhattan made with scotch instead of rye. It’s much less sweet, and at first sip, can be a little challenging. But after the second sip, or the third, things smooth out and the sipping is swell. So stick with it.
Perfect for freezing weather! Mix up a pitcher of these, go out on the moor, and howl at the moon. Or something like that …
Rob Roy
Two parts scotch - a medium bodied-blend like Johnnie Walker is probably best, but by all means, experiment with others.
One part sweet vermouth
A dash of Angostura bitters
Combine the ingredients, shake with ice and strain into a cocktail glass. For those who wish to garnish, a brandied cherry is ideal.