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The Rob Roy cocktail was said to be invented at the Waldorf Astoria hotel in New York City, named after a Scottish outlaw in the 1700s, who later became a folk hero. The drink named for him is the drier cousin to the Manhattan, using blended Scotch whisky in place of the rye or bourbon. Unlike single-malt scotch, blended scotch is made from barley as well as other grains and is usually only lightly peated, so it has less of the smoky flavors that are a feature of many single-malt scotch whiskies.

Although wildly popular in its day, the Rob Roy has sadly been foreshadowed by the Manhattan, a cocktail I like a lot. But sometimes I’m looking for something drier, with a subtle hint of smokiness, but not enough to make it an all-out fume-fest. And that’s when the Rob Roy rides in.

The classic Rob Roy uses aromatic bitters, an all-encompassing term that refers to bitters that are a melody of spices, none not always more prominent than the others. (Although clove and allspice sometimes can’t help but elbow their way forward.) Another feature of aromatic bitters is its rosy color, which brightens up any cocktail a dash or two of it is added to, as it does here.

Rob Roy cocktail

Some like to add an orange twist in addition to, or instead of, the cherry. I have been known to tip in a scant 1/4 teaspoon of the cherry juice to balance the cocktail a little better, as I found the cherry sweetness rounds out the vermouth and bitters in the drink. (I did once order a Manhattan in a dive bar and the bartender added a generous pour of the juice from the jar of maraschino cherries, which was way too much. But a tiny dash does hight the other flavors.)
Servings 1 cocktail
  • 2 ounces blended Scotch whisky
  • 1 ounce sweet vermouth
  • 2 dashes aromatic bitters
  • 1/4 teaspoon candied cherry juice, optional, (from the jar)
  • candied or maraschino cherry, for garnish
  • Add the whisky, vermouth, bitters, and cherry juice (if using) to a mixing glass.
  • Fill the glass three-quarters full with ice cubes and stir briskly until well-chilled, about 15 seconds. Strain into a chilled cocktail coupe. Garnish with cherry.
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20 comments

    • Briana

    A favorite! The timing on the Rob Roy (with an orange twist) is perfect, it’s chilly here in VA today and I need some fortification. I will try to wait until sometime after 8am though…

      • Jerry Griffith

      What other cocktails do you like or want to try on the brisk and getting colder mornings? I will try your suggestion with the cherry juice for a smooth taste and see how it is!

    • Daniel

    Thank you for sending some love to Rob! And thank you for your food and drink, your writing and recipes: I’m a long time fanboy. Because I gravitate toward less sweet cocktails, I’ve become a devotee of the “perfect” Rob Roy: 50/50 sweet and dry vermouth.

    • Rob Taylor

    I’ve never thought to order a cocktail at a dive bar, just beer but am thinking my dive bars might be more “divey” than yours.
    I think I often overlook just how very good a writer you are as tend to focus on the food story you are sharing..but I guess that is characteristic of an excellent prose person & you are that.
    “And that’s when the Rob Roy rides in” is a great line.

    • Emelle

    Step 2 means ice, yes?

      • King Ed Ra

      My default cocktail when I’m out drinking. If I’m home or at a swanky enough bar, I’ll swap out the blended scotch with an Islay single malt and add a splash of absinthe. I like that idea of adding the cherry juice from the bottle.

    • PF

    I don’t ever have Maraschino cherries on hand, but I always have tart dried cherries for baking, and they’re actually quite sweet. I’ll try plumping a few cherries in the whiskey first.

      • Janet Miller

      I love this idea!

      • Niki

      We soak dried tart cherries from Trader Joe’s in cognac— delicious garnish, 3-4 on a toothpick, and the soaking cognac is a wonderful addition to many Manhattanesque cocktails we enjoy

    • Thomas Dino Malle

    Nice. Forgot about good ol’ Rob Roy. I am a rye Manhattan fan. But When I run dry now I can dip into partners scotch. Thanks.

    • Dianne Obeso

    David Thank you for years of writing and enjoyment. I used to go to SF for classes at Tante Marie and feel I rubbed elbows with some lovely people you have known up there. Oh for better times.. and hope for more of the same at some point.

    • met0813

    My father and uncle drink a Perfect Rob Roy which substitutes dry vermouth for the bitters. They never waste time stirring with a spoon either; their finger does the trick perfectly!

    • john v burke

    What they said about enjoying the blog. Also a question: are you familiar with Punt e Mes? It’s a sweet vermouth, or anyway an Italian vermouth–I think it’s ideal in Negronis and I’ve used it in cooking to deglaze a pan after cooking fennel. Worth a try.

      • Nanda

      I love Punt e Mes. It works perfectly in a Scofflaw too.

    • Jan

    I’m in absolute agreement with comments about your writing, David. It’s always a joy, as are your recipes.

    • Susan S.

    Sounds wonderful! My husband is a huge fan of the Manhattan. I always go for a bit dryer. I look forward to
    making your Rob Roy tomorrow for our cocktail hour.
    I just ordered your book, “Drinking French”, and am so looking forward to experimenting the many delicious sounding drinks you have mentioned.
    Thank you again for your wonderful writing .
    Susan S.

    • Gail

    Drank far too many of these in college when the drinking age was lowered to 18 my freshman year. Trying to be cool, I guess.
    Not drinking now due to mouth ulcers, but this will be my drink of choice when/if they go away.

    • David
    David Lebovitz

    Thanks for all your kind words and glad you’re enjoying the blog! (And some of the drinks, too…)

    : )

    • Lena

    Am I the only one that thinks of Chandler ordering a Rob Roy?

    • Bill

    I suggest a dash of Luxardo maraschino liqueur rather than just cherry juice: a bit more complex, a delicious part of my standard Manhattan or Rob Roy.

A

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