The Rob Roy cocktail, which traces its origins to the Waldorf Astoria hotel in New York City, pays homage to a Scottish outlaw from the 1700s turned folk hero. In contrast to its well-known relative, the Manhattan, this libation offers a drier profile by swapping out rye or bourbon for blended Scotch whisky. Unlike the robust smokiness often associated with single malt Scotch, blended Scotch tends to be milder in that regard due to its composition of barley and other grains.
Once a darling of the cocktail scene, the Rob Roy has somewhat faded into the background with the Manhattan taking center stage. However, for those seeking a drier alternative with just a whisper of smoky essence, the Rob Roy emerges as the perfect choice.
WOULD YOU LIKE Rob roy :
For those who enjoy a twist on tradition, some opt to include an orange peel alongside or instead of a cherry in their Rob Roy. Personally, I've found that adding a mere whisper of 1/4 teaspoon of cherry juice can subtly enhance the cocktail's balance, as it melds with the vermouth and bitters, rounding out their flavors. Although, I once had a rather memorable experience in a dive bar where the bartender liberally poured the juice from a jar of maraschino cherries into my Manhattan, overpowering the drink completely. But fear not, a delicate dash of cherry juice can indeed elevate the other flavors.
Servings: 1 cocktail
Ingredients:
- - 2 ounces blended Scotch whisky
- - 1 ounce sweet vermouth
- - 2 dashes aromatic bitters
- - Optional: 1/4 teaspoon of candied cherry juice (from the jar)
- - Candied or maraschino cherry, for garnish
Instructions:
- 1. Combine the whisky, vermouth, bitters, and cherry juice (if using) in a mixing glass.
- 2. Fill the glass about three-quarters full with ice cubes and briskly stir until well-chilled, approximately 15 seconds.
- 3. Strain the mixture into a chilled cocktail coupe.
- 4. Garnish with a cherry of your choice.