3. Rob Roy

This 19th-century classic is a Manhattan with a Scottish brogue.

Created in 1894 at New York's Waldorf Astoria Hotel, the Rob Roy is an early variation on the Manhattan, swapping in Scotch whisky for rye whiskey.

Ingredients

• 2 ounces Scotch whisky

• 1 ounce sweet vermouth

• 3 dashes bitters

• Maraschino cherry, for garnish

How to prepare

1. Nesting the ingredients

• Combine all ingredients except garnish in a mixing glass filled with ice.

2. Mix the cocktail.

• Stir for 20–30 seconds until well chilled.

3. Strain.

• Strain into a chilled cocktail coupe.

4. Garnish.

• Garnish with a maraschino cherry.

Popular Rob Roy Variations

• Dry Rob Roy
• Use dry vermouth rather than sweet.
• Perfect Rob Roy
• Rather than simply using sweet vermouth, split this ingredient between equal parts sweet and dry vermouth.
• Bobby Burns
• Replace the bitters with 1/2 ounce of Benedictine.

Enjoy your Rob Roy!