Rob Roy
A Scotch-led Manhattan with smoky depth and soft herbal sweetness.
The Rob Roy adapts the Manhattan formula using Scotch whisky, producing a cocktail with light smoke, malt depth, and a rounded sweet‑vermouth frame. Stirred and served up or on a large cube, it maintains a silky texture with balanced bitterness from Angostura bitters. Blended Scotch keeps the profile smooth, while single malts introduce pronounced smoke and malt. The drink debuted at New York’s Waldorf Astoria in the 1890s, named after the operetta based on Walter Scott’s tale.
Ingredients
- • 2 oz Scotch whisky
- • 1 oz sweet vermouth
- • 2 dashes Angostura bitters
- • Brandied cherry
Did you know?
“The Waldorf Astoria bar printed early Rob Roy recipes in the 1890s, coinciding with the operetta‚Äôs debut, as noted in classic hotel bar histories.”
Bartender's Note
Blended Scotch yields the smoothest, most traditional profile.
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How to make the Rob Roy
- 1Add Scotch whisky, sweet vermouth, and Angostura bitters to a mixing glass filled with ice
- 2Stir until well chilled
- 3Strain into a nick and nora
- 4Garnish with brandied cherry and serve
