Rob Roy Cocktail Info
The Rob Roy cocktail is very similar to the Manhattan, but the Rob Roy uses scotch rather than Bourbon whiskey. Although the change from bourbon to scotch might not seem important, it is significant. You could probably supplement bourbon with rye whiskey in manhattan because these two whiskey types a very similar. But when it comes to bourbon and scotch, it's another story.
Although the Manhattan cocktail is believed to have originated in 1880, the Rob Roy was first seen more than a decade later at Waldorf Astoria's original Fifth Avenue location. Frank Caiafa (NYC bartender, author of "The Waldorf Astoria Bar Book") claims that the drink was inspired in part by an operetta "Rob Roy" which was performed nearby.
The Rob Roy, like any spirit-forward cocktail, is a chance to show what's inside the glass. Many scotches can make a great drink. So use something you enjoy. You will need a bottle that can be paired with sweet, herbal vermouth. Blended Scotch is usually the best choice, although some single malts can be used too!
There are many components. Older recipes call for equal amounts of scotch and vermouth; newer recipes prefer a two-to-1 ratio. This recipe emphasizes the whiskey and lets it shine a lot! Please mix a Rob Roy with different vermouths and scotches to find the best recipe. To make this drink a Bobby Burns, you can add some Benedictine liqueur.
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Recommended Bar Equipment
- 60 ml Whiskey (Scotch)
- 25 ml Sweet Vermouth
- 3 dashes Angostura Bitter
- Add ice to your mixing glass.
- Add your whiskey, vermouth, and angostura!
- Stir it cold for about 15 sec.
- Strain into a cocktail glass.