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Rob Roy

4.4

(2)

A luminescent amberhued Rob Roy cocktail garnished with a lemon twist and cherries set in a bluecolored environment.
Photograph by Elliott Jerome Brown Jr., Prop Styling by Alex Massillon, Food Styling by Emilie Fosnocht

Some believe the Rob Roy (the cocktail, not the 1995 Scottish drama starring Liam Neeson) was created in Hoboken, New Jersey, in the late 19th century. As the story goes, a sales rep for a particular brand of blended Scotch whisky asked bartender Henry August Orphal to make him a drink featuring his spirit. Orphal served the customer a scotch-based manhattan riff, casually creating what remains one of the world’s best-known scotch cocktails. Of course, success has many authors; others say the classic Rob Roy cocktail recipe originated at a New York City bar inside the Waldorf Astoria hotel, citing its proximity to the Herald Square Theater, where an operetta named for the Scottish folk hero Rob Roy was being performed.

Like most classic cocktails, Rob Roy recipes are iterative. You can use sweet or dry vermouth or split the difference to make a “perfect Rob Roy.” While blended Scotch whisky is the most common base spirit, you could just as well put American single malt or even Japanese whisky in yours. Swap the Angostura for Peychaud’s or orange bitters, and serve the drink in a chilled coupe, Nick & Nora, or martini glass. Garnish it with a lemon peel, orange peel, or maraschino cherry. After all, histories evolve—shouldn’t your cocktail too?

Recipe information

  • Total Time

    1 minute

  • Yield

    Makes 1 drink

Ingredients

2 oz. blended scotch
1 oz. sweet vermouth (or ½ oz. sweet vermouth plus ½ oz. dry vermouth)
2–3 dashes Angostura bitters
Lemon twist and 2 brandied cherries, for garnish

Preparation

  1. Combine 2 oz. scotch1 oz. sweet vermouth (or ½ oz. sweet vermouth plus ½ oz. dry vermouth), and 2–3 dashes Angostura bitters, in a mixing glass and fill with ice. Stir until well chilled, 20–30 seconds, then strain into a coupe or other stemmed cocktail glass. Express a lemon twist over top and drop twist into the glass. Garnish with 2 brandied cherries on a cocktail pick.

    Editor’s note: This Rob Roy recipe was first printed in the April 1993 issue of ‘Gourmet.’ Head this way for more of our favorite 3-ingredient cocktails

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