Rob Roy
The Rob Roy: Scotland's Answer to the Manhattan
The Rob Roy cocktail was created in the 1890s at the Waldorf Astoria Hotel in New York City. The drink was named after the operetta Rob Roy, which premiered on Broadway in 1894 and told the story of Scottish folk hero Robert Roy MacGregor, according to Liquor.com.
The cocktail follows the classic Manhattan template but uses Scotch whisky instead of American whiskey, creating a smoother, more refined profile. The combination of Scotch with sweet vermouth and Angostura bitters produces a drink that highlights the whisky's malt character while adding spice and herbal complexity, as noted in Difford's Guide.
The Rob Roy emerged during the golden age of cocktail culture when hotel bars were creating sophisticated drinks for wealthy clientele. The drink capitalized on the popularity of both the Manhattan formula and Scottish themes in American culture during the late Victorian era.
The cocktail has remained a classic throughout the 20th and 21st centuries, appreciated for its elegant simplicity and the way it showcases quality Scotch. Variations include the Dry Rob Roy (with dry vermouth) and the Perfect Rob Roy (with equal parts sweet and dry vermouth).
RECIPE:
2 oz Scotch whisky
1 oz sweet vermouth
2 dashes Angostura bitters
Lemon twist or cherry for garnish
Method:
Add Scotch, sweet vermouth, and bitters to a mixing glass with ice.
Stir until well-chilled, about 30 seconds.
Strain into a chilled coupe glass.
Garnish with lemon twist or cherry.