Do you like your stiff cocktails sweet, dry or “perfect”? In Sweden we have the wonderful word “lagom” which translates to “just right”… or in this case maybe “perfect” since it’s inbetween sweet and dry.
However, the standard version of the Rob Roy is what we’d call “sweet”, but please do experiment with the vermouths to find out which one you prefer.
You could say that the Rob Roy is a Scotch version of the Manhattan, one of the most treasured vintage cocktails using rye or bourbon. Funny enough, the Rob Roy was invented at the Waldorf Astoria in Manhattan, all the way back in 1894, and is named after the Scottish folk legend Rob Roy MacGregor (hence the Scotch, I guess).
So, let’s make it!
- 60 ml Scotch whisky
- 30 ml sweet vermouth
- 2 dashes bitters
- Add all ingredients to a mixing glass filled with ice and stir. Strain into chilled cocktail glass and garnish with cherry or orange zest.
- Dry version: use dry vermouth instead of sweet.
- Perfect version: use equal amounts of sweet and dry vermouth.