Perfect Rob Roy 1.000

Deb Lindsey for The Washington Post

Spirits Oct 6, 2010

The Rob Roy is essentially a Manhattan made with Scotch instead of bourbon or rye. The Perfect Rob Roy combines both sweet and dry vermouth.

Instead of the usual Angostura bitters, this recipe uses the more herbal, spicier Peychaud's bitters. And although the maraschino cherry garnish is classic, try a twist of lemon.


Servings: 1
Ingredients
  • Ice
  • 2 ounces blended Scotch
  • 1/2 ounce sweet vermouth
  • 1/2 ounce dry vermouth
  • 2 dashes Peychaud's bitters
  • Twist of lemon peel, for garnish (may substitute maraschino cherry)

Directions

Fill a mixing glass halfway with ice. Add the Scotch, vermouths and bitters. Stir vigorously, then strain into a chilled cocktail (martini) glass.

Garnish with the twist of lemon (or a maraschino cherry, if you must).

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.