The Rob Roy might not bring the luck o’ the Irish, but we’ll settle for luck o’ the Scots.
The Rob Roy cocktail is essentially a Scottish riff on the classic Manhattan. While a Manhattan can be made with either bourbon or rye, this riff is all about the Scotch whiskey. And ironically enough, this creative blend of New York City and Scotland couldn’t be more perfect – both in taste and history.
The Rob Roy cocktail debuted in 1894 at Manhattan’s famous bourgeoisie hotspot, the Waldorf Astoria. Back then the Waldorf was the place to be, so any drink invented at the Waldorf was the drink to have. This particular cocktail debuted at the Waldorf actually in honor of another debut – a brand new operetta called, “Rob Roy.” Since the Waldorf sat squarely in the theater district at the time, the hotel whipped up this cocktail in an attempt to lure in people before or after the show.
The show itself was based on the life of a Scottish folk hero named, you guessed it, Rob Roy MacGregor. Born in 1671, MacGregor was an outlaw, Jacobite, and basically a man of the people. His legacy continued for centuries throughout Scotland and then on the stage in New York City. Unfortunately the show only enjoyed mild success, but its marketing-ploy-cocktail survived.
While any Scotch can be used for this cocktail, remember that Scotch can really pack a punch in a cocktail. We recommend opting for a blended option that’s light on the peat to round out this Scottish Manhattan. And hopefully its debut in your bar gets a standing ovation.
Rob Roy
Equipment
- 1 Mixing Glass
- 1 Coupe Glass
Ingredients
- 2 ounces Scotch whiskey
- ¾ ounces Sweet Vermouth
- 3 dashes Angostura Bitters
Instructions
- Add 2 ounces of Scotch whiskey, ¾ ounces of sweet vermouth, and 3 dashes of Angostura Bitters into a mixing glass filled with ice.
- Stir until well chilled and strain into a coupe or martini glass.
- Garnish with brandied cherries.
