Cocktail
Rob Roy
How to make a Rob Roy - the Scottish Manhattan of Scotch whisky, red vermouth and Angostura. An elegant, malty and spiced classic.
4 minPrep time
easyDifficulty
CoupeGlass
1Serving(s)
The Rob Roy is the Scottish cousin of the Manhattan: instead of American whiskey, Scotch goes into the glass here. Red vermouth and Angostura round off the malty character. A timeless classic for lovers of bold, stirred drinks.
Instructions
- Fill a mixing glass with ice cubes.
- Add Scotch whisky, red vermouth and Angostura bitters.
- Stir cold for about 20 seconds until the drink is well chilled.
- Strain into a pre-chilled coupe.
- Garnish with a cocktail cherry and serve.
Garnish: Cocktail cherry
Pro tip: Use a mild blended Scotch without a strong smoky note, otherwise the peat overpowers the fine spice of the vermouth.
Frequently asked questions
What is the difference between a Rob Roy and a Manhattan?
The Rob Roy uses Scotch whisky instead of American rye or bourbon, which gives it a maltier, softer note.
Where does the name Rob Roy come from?
The cocktail was named in 1894 in New York after the operetta of the same name about the Scottish folk hero Rob Roy MacGregor.
Can I also make the Rob Roy dry?
Yes, with dry instead of red vermouth it becomes a 'Dry Rob Roy', distinctly more bitter and less sweet on the finish.
Ingredients
- Scotch whisky6 cl
- Red vermouth (Vermouth Rosso)2.5 cl
- Angostura bitters2 dashes
- Cocktail cherry1 piece
- Ice cubesas needed
