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Cocktail History
The Rob Roy is a classic cocktail that is believed to have been created in 1894 at the Waldorf Astoria Hotel’s original 5th Avenue location in New York City, New York. Named for an operetta that was popular at the time, the recipe is essentially a Manhattan that is also made with whiskey, sweet vermouth, bitters, and a cherry, but it swaps out rye or bourbon for Scotch to create an entirely different flavor profile.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Scotch: This is a type of whiskey made in Scotland with malt or grain, spices, alcohol, and water. I used The Famous Grouse Blended Scotch Whisky.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Carpano Antica Formula Vermouth.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Cherry: This is a fruit that has been soaked in brandy and rich syrup. I used Luxardo Maraschino Cherries.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Dark red-ish brown color
• Aroma: Woodsy whisky
• Taste: Vanilla-tinged vermouth flavor laced with spicy whiskey
• Finish: Savory vermouth
Kendall’s Take: “I’m not a fan of Scotch yet, but I want it on record that this is the first whisky-forward drink that did not make me cough or wince when I first tasted it. Maybe my palate is finally developing? That aside, I’m still not likely to request the Rob Roy again because it is seriously Scotch flavored and boozier than I prefer my cocktails be. I did appreciate its complexity though and liked it more than other Scotch drinks I’ve had.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
Rob Roy
Description
The Rob Roy is a classic cocktail that is believed to have been created in 1894 at the Waldorf Astoria Hotel's original 5th Avenue location in New York City, New York. Named for an operetta that was popular at the time, the recipe is essentially a Manhattan that is also made with whiskey, sweet vermouth, bitters, and a cherry, but it swaps out rye or bourbon for Scotch to create an entirely different flavor profile.
Ingredients
Method
Add Scotch, sweet vermouth, and bitters to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into a Nick & Nora glass.
Garnish with cherry.
