Rob Roy cocktail
The Rob Roy cocktail is a true classic.
A sophisticated whisky drink that has stood the test of time. Created in 1894 at New York City’s Waldorf Astoria, it was named after the Scottish folk hero and outlaw, Rob Roy MacGregor.
At its heart, the Rob Roy is essentially a Scottish variation of the Manhattan cocktail, but instead of using American rye or bourbon, it relies on the smooth, smoky character of Scotch whisky. This simple substitution transforms the drink, giving it a distinctly rich and layered flavour profile that appeals to whisky enthusiasts and cocktail lovers alike.
The Rob Roy has remained a bar staple for well over a century, with both the sweet and dry variations offering versatility depending on your taste. Whether enjoyed as a pre-dinner aperitif or a late-night sipper, it’s a cocktail that showcases just how well Scotch whisky can shine in a mixed drink.
- Prep Time:
- Total Time:
- Type: Cocktail
- Units: 2.8
Ingredients
- 60 ml scotch whisky (Blended is best)
- 25 ml sweet vermouth
- 2 dashes angostura bitters
Instructions
- Fill a mixing glass with ice.
- Add Scotch, sweet vermouth, and bitters.
- Stir well until chilled.
- Strain into a chilled coupe or martini glass.
To garnish
- Garnish with a maraschino cherry (or a lemon twist if you prefer it drier).
FAQ
What’s the difference between a Rob Roy and a Manhattan?
The Rob Roy swaps American whiskey (bourbon or rye) for Scotch whisky. This gives it a smokier, maltier edge compared to the smoother, sweeter Manhattan.
What variations of the Rob Roy exist?
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Dry Rob Roy – use dry vermouth instead of sweet.
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Perfect Rob Roy – use equal parts sweet and dry vermouth.
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Smoky Rob Roy – try a peated Scotch for a more intense flavour.
Is the Rob Roy a strong cocktail?
Yes – at nearly 3 UK units, it’s considered a stiff drink, best sipped slowly.
What food pairs well with a Rob Roy?
Its smoky, herbal notes make it a great match with beef and Guinness pie or rich chocolate torte with espresso cream.