Classic Cocktails · Whiskey Cocktails
Rob Roy
Unpeated or lightly peated Scotch gives a rounder form; heavily peated whisky adds stronger smoke. Vermouth freshness directly affects the recipe.
- Base spirit
- Whiskey
- Origin
- New York, USA
- Period
- c. 1894
Ingredients
Documented standard recipe
- Scotch whisky60 ml
- Sweet red vermouth30 ml
- Angostura bitters2 dash
- Glass
- Coupe
- Ice
- Chilled, served without ice
- Garnish
- Cocktail cherry
- Technique
- Stirred
- Difficulty
- Intermediate
- Prep time
- 4 min
Method
- 01
Chill the coupe.
- 02
Stir whisky, vermouth and bitters with ice.
- 03
Strain into the coupe and add the cherry.
Tasting Notes
- Aroma
- Malt, herbs and spice
- Finish
- Long and rounded
- Character
- A Scotch-and-sweet-vermouth relative of the Manhattan.
Tasting scores are MIXY editorial assessments.
History & Background
Commonly linked to the Waldorf in New York and the 1894 operetta of the same name. Dry and perfect versions change the vermouth structure and differ from this sweet form.
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