The Rob Roy, often called the Scotch Manhattan, was created in New York in 1894 to celebrate the premiere of the operetta Rob Roy and adapts the Manhattan template to Scotch whisky. What distinguishes a great Rob Roy is balance: a Scotch that complements rather than dominates, freshly chilled sweet vermouth, and judicious bitters, all gently stirred to the right dilution so the flavors knit together. Serve in a chilled coupe with a brandied cherry for a slightly richer finish. At our Buffalo bar we often taste the vermouth first to ensure freshness—a simple practical check that elevates the finished drink.
Ingredients
| 2 oz | Scotch whisky (blended or light single malt) |
| 1 oz | sweet (rosso) vermouth |
| 2 dash | Angostura bitters |
| 1 tsp | brandied cherry (garnish) |
Instructions
- Chill a coupe and fill a mixing glass with plenty of ice.
- Add Scotch, sweet vermouth, and Angostura bitters to the mixing glass.
- Stir gently and steadily until the mixing glass is very cold and the drink is properly diluted, about 20–30 seconds.
- Fine-strain into the chilled coupe and garnish with a brandied cherry.
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Scotch for Rob Roys
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