In honor of Mike Doughty, here’s The Rob Roy:
- 2.5 ounces Scotch
- 1.0 ounce sweet vermouth (or more for a sweeter drink)
- 2 dashes Angostura bitters
Combine in an iced cocktail glass. Stir and strain into a cocktail glass or onto fresh rocks in a rocks glass. Either way, garnish with a cherry.
The reason I made this in honor of Mike Doughty is due to a lyric in his song “Lorna Zauberberg”, one of my favorites:
Vicious mobs of candy-ravers stalk the night
And methadonians sleep right where they stand
A weeping tranny is cradling a steak knife
And you’re happily slugging Rob Roys with your man
Anyway, back to the drink. The Rob Roy is pretty much a Manhattan made with Scotch. Now, most people wouldn’t consider messing with the king of cocktails, but this can be a very good drink. It was invented in 1894 at the Waldorf Astoria in Manhattan, and named after an operetta that had just opened.
I did find a reference that states the original recipe called for dry vermouth instead of sweet, although that is now known as a Dry Rob Roy. A Perfect Rob Roy divides the vermouth between both sweet and dry varieties.
There is also some disagreement on the garnish. Traditionally it is a cherry (or a couple on a pick) but some call for a twist of lemon or a twist or orange.
Notes: Most recipes call for blended Scotch whisky, so I used Famous Grouse (my go-to for the Blood and Sand as well). I used Carpano Antica for my sweet vermouth, and as usual it helps if it is fresh (I buy it in 375ml bottles for that reason).