How to make a Rob Roy

Named after an operetta being staged in a theatre around the corner from the Waldorf Astoria’s 5th Avenue bar, the Rob Roy is very similar to the Manhattan. 

The one notable difference between the two is that while the Manhattan is made with rye whiskey (and sometimes bourbon), the Rob Roy exclusively uses Scotch. 

The classic Rob Roy is a sweet version, using twice as much whisky as sweet vermouth, but it can also be made dry (with dry vermouth) or perfect (with an equal amount of both).  With Scotch forming the foundation of the cocktail the drink blends smoky, malt flavours with the sweet vanilla notes of the vermouth and herbal complexity of bitters. 

In our version here, we have used Glenfiddich’s Fire and Cane Single Malt Scotch Whisky , aged in bourbon and rum barrels for even more intense sweet and smoky flavours. Perfect for those who like their cocktails sultry and slightly rebellious.

Sweet Rob Roy recipe

The Rob Roy can be made sweet, dry or perfect. This recipe below is for the standard, or sweet, version.

You will need: 

• 2 measures Glenfiddich Fire and Cane Single Malt Scotch Whisky  
• 1 measure sweet vermouth  
• 2 dashes Angostura bitters  
• 1 lemon peel for garnish
• Ice  

How to make:  

• Pre-chill a martini or coupe glass.  
• Add the whisky, sweet vermouth and the bitters to mixing glass.  
• Fill mixing glass ⅔ with ice (there should be ice above the liquid).  
• Stir in the mixing glass with a bar spoon to chill & dilute.
• Stop when glass is cold to touch. 
• Strain into your glass, served straight up. 
• Serve with no ice in a service glass.  
• Top with a twisted lemon peel.