The Rob Roy is an old cocktail. It's a symbol of the introduction of blended scotch to the United Stated in the 1890's. Invented at the Waldorf Hotel in New York for a Broadway show with the same name as the drink, a Rob Roy is similar to a Manhattan with the bourbon substituted for blended scotch.

When just getting started mixing cocktails, its common to look at a recipe and think, “That’s just a Manhattan made with scotch.” And you’d be correct, but you’re underestimating the power one change in a cocktail can make. The scotch produces a drink that is less sweet than its bourbon counterpart, and one I personally find to be smoother.

This recipe is for a “Perfect Rob Roy,” meaning we split the vermouth half and half between sweet vermouth and dry. If you just order a “Rob Roy” it will be made only with sweet vermouth, and a “Dry Rob Roy” will be made with only dry vermouth.

A Perfect Rob Roy Cocktail

» 1.5 oz blended scotch whisky

» .75 oz vermouth: half sweet, half dry

» Dash of Angostura Bitters

» Maraschino cherry or lemon peel

Add the ingredients to a tall glass or cocktail shaker with ice and stir. Strain into a cocktail glass and garnish with cherry or lemon peel.