Happy Hour: The Rob Roy

Who’s ready to load up on small talk ammo with a little cocktail history lesson??

Rob Roy was born in March of 1671 and grew up to be a Scottish outlaw turned folk hero after being depicted in a self-titled book by Sir Walter Scott in 1817.

The cocktail was created in 1894 at the Waldorf Astoria hotel in New York City. The drink was named after the premiere of an Operetta, Rob Roy, by Reginald De Koven and Harry B. Smith. The story was loosely based on the folk hero and inspired the bartender to create something very classic, with a touch of freshness.

Similar in characteristics to a Manhattan, which is made with bourbon or rye, a Rob Roy cocktail is made exclusively with Scotch. Able to be made sweet, dry, or perfect, the sweet version is most commonly served in present day.

If you’re interested in trying this piece of history, here’s what you’ll need:

2 oz Scotch

.75 oz Sweet Vermouth (sub in dry vermouth of a “dry” version or equal parts dry and sweet for a “perfect” version)

3 dashes Angostura Bitters

Mix all three ingredients into a stirring glass, add ice, and stir 35 times. Strain contents into a chilled cocktail glass and garnish with 2 cherries in the “sweet version”, or a lemon twist in the “dry” or “perfect” versions.


header image via liquor.com

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