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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 whisky made in Scotland with malted barley or grains and yeast, which are distilled and then aged in wooden barrels to develop a smoky, complex flavor.
Sweet Vermouth: This is a type of wine made with red grapes and a blend of herbs and botanicals, which are fermented and then fortified with a neutral spirit and sweetened to develop a rich, grape flavor.
Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.
Brandied Cherry: This is a type of stone fruit made by soaking maraschino cherries in brandy, water, and spices to make a rich, fruity syrup.
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 brandied cherry.
