The Rob Roy is basically a Manhattan made with Scotch whiskey. It is named for Robert Roy MacGregor.
I don’t have my own recipe yet, but I will get one together after some experimentation. I think that finding the right ingredients for me will take some thought. Many of the Scotch whiskeys that I would choose are “done”. The idea of using Vermouth and bitters to “enhance” a scotch seems like using neon spray paint to enhance the David. Maybe that’s just the single-malts talking again.
I think I will try Scotch that is generally available, one that could take the new flavors as an addition instead of grafitti. Johnny Walker Red or Black are used commonly but I try to be different, so maybe Glenfiddich. Using Johnny Walker Green seems like a case of subtraction by addition, but anything is possible. I won’t know until I try. A lowland single malt Scotch would be from the same neighborhood as Rob Roy himself, though bitters and Vermouth aren’t exactly local.
The IBA describes it this way:
- 4.5 cl Scotch whisky
- 2.5 cl Sweet vermouth
- Dash Angostura bitters
Stirred over ice, strained into a chilled glass, garnished with a Maraschino cherry, and served straight up.The perfect uses equal parts sweet and dry vermouth. Dry, would be, as the name implies, made with only dry vermouth.