Recipes
Rob Roy
By Neal McLennan published Nov 1, 2009
Scotch takes center stage in this smoky, peaty adaption of the Manhattan
Like a “gifted” child who can’t play well with others, Scotch’s unique virtues—smokiness and peatiness chief among them—mean that it doesn’t often make a good cocktail ingredient. But over yonder glen comes the Rob Roy, essentially a Manhattan made with Scotch instead of rye or bourbon. And vermouth makes a suitable playmate. Tradition calls for this drink to be shaken and served in a martini glass, but stick with Scotch’s stomping grounds, the double rocks glass, and eschew the shaking for a manly drink, laddie. And while it’s tempting to add your favourite single malt (ordering a Talisker Rob Roy sounds cool) trust us—this is one instance where blended is best.
2 oz. blended Scotch whiskey (Johnnie Walker Red’ll do)
1 oz. sweet red vermouth
3 dashes Fee Bros. orange bitters (or Angostura in a pinch)
Pour into rocks glass over ice
and garnish with a lemon peel.
For a video of Shaun Layton of George Lounge in Yaletown demonstrating how to mix a Rob Roy, visit Videos.vanmag.com
