Rob Roy Recipe

Before you start

A Rob Roy is built exactly like a Manhattan, only with Scotch whisky in place of rye. That swap brings malt, honey and sometimes a little smoke, which reads differently next to sweet vermouth: the drink tastes rounder and more savory, less spicy.

The Scotch you choose shapes everything. A good blended Scotch is the usual pick, because it is balanced and not too smoky. Heavily peated single malts can overwhelm the vermouth; if you love smoke, use a blended base and add a small measure of peated whisky. Stir long enough to tame the alcohol, then strain into a chilled glass. A lemon peel suits smokier versions, while a cherry suits sweeter ones.

Ingredients

• 60 ml (2 oz) blended Scotch whisky
• 30 ml (1 oz) sweet vermouth
• 2 dashes Angostura bitters
• 1 cup (about 150 g) ice cubes — for stirring
• 1 lemon peel or brandied cherry

Method

1. Freeze the coupe for 10 minutes before you start.
2. Measure the Scotch, sweet vermouth and Angostura into the mixing glass.
3. Fill with ice until it reaches about three-quarters of the way up the glass.
4. Stir for 25 to 30 seconds. The drink should look glossy and the glass should be too cold to hold comfortably.
5. Strain into the frozen coupe, holding back the ice with the strainer.
6. Twist a lemon peel over the drink so the oils mist the surface, or add a cherry if you prefer a sweeter finish.

Tips for success

• Smoke and vermouth compete. If your Scotch is peaty, try 22 ml of vermouth instead of 30 ml.
• Taste the Scotch neat first. Sherry-cask Scotch whiskies add dried fruit notes that pair especially well with sweet vermouth.
• Orange bitters in place of Angostura makes a brighter, lighter Rob Roy.

Substitutions

Blended Scotch

An unpeated Speyside single malt gives a fruitier, more elegant drink. For smoke, use 50 ml blended and 10 ml of an Islay whisky.

Sweet vermouth

Use half sweet and half dry vermouth for a Perfect Rob Roy, which is drier and more aromatic.

Angostura bitters

Peychaud's bitters are a classic alternative, adding a light anise and cherry note.

Variations

Perfect Rob Roy

Use 15 ml sweet and 15 ml dry vermouth with a lemon peel garnish.

Bobby Burns

Add 7.5 ml of Bénédictine to the standard Rob Roy for honey and herbal notes.

Troubleshooting

It tastes like an ashtray

The Scotch is too peaty for this drink. Use a blended base and add smoky whisky in small amounts.

It is too sweet

Cut the vermouth to 22 ml or use a lemon peel garnish instead of a cherry.

The alcohol burns

Stir longer with colder ice, about 30 seconds, until the drink tastes smooth.

Storage

Serve at once. Like other stirred spirit drinks, it can be batched with 20 percent water and kept in a sealed bottle in the freezer for weeks.

Safety notes

Contains 60 ml of 40% ABV Scotch and 30 ml of vermouth, about 1.6 U.S. standard drinks (one standard drink equals about 14 g of pure alcohol). Serve only to adults of legal drinking age, and never drink and drive.