Apparently the Rob Roy cocktail was invented in 1894 by a bartender who worked at the Waldorf-Astoria Hotel in New York City. The hotel was near a theater where a new romantic-comic opera was performing its New York debut. The 3 act opera was based on the real life Scottish folk hero, Robert Roy MacGregor. The bartender created the drink for opening night as a way to publicize the play.

Now I don’t know how successful the operetta was, or even if it’s still being performed, but it appears that the drink is still very popular. Well, at least with Scotch lovers like Mr. C. that is!

Mr. C. thinks it’s heavenly. (My word. He would actually roll his eyes if I used the word “heavenly” to describe such a strong drink in such a feminine manner.) But hey, he’s not writing this post – I am. And since I don’t even like Scotch or drinks of this ilk, I’m going to stick with my word for this libation that makes him break out in a big old grin. Plus “heavenly” is a whole lot better than the word I would prefer to use to describe any drink that is built around stinky alcohol that tastes like peat bogs and smells like iodine! And yes I know, many women enjoy Scotch. Not my problem.  

Anyway, if you are a Scotch aficionado, and haven’t tried this drink, you might want to build one just for grins. After all, it has a heck of a lot fewer components than most of Mr. Cs concoctions. And these drinks contain fairly standard drink ingredients to boot, which is not always the case with many of the potions prepared by the resident mixologist.

So have fun. Try something different. Just don’t blame me if your drink tastes “medicinal”. That’s how it’s supposed to taste! Happy adult beverages to all.

2 oz. blended Scotch whiskey

1 oz. sweet (rosso) vermouth   

2 dashes Angostura bitters

ice cubes

lemon twist, opt.

maraschino cherry, opt.

In a cocktail shaker, combine the blended Scotch, sweet vermouth, and bitters in a cocktail shaker with ice; shake well.  Strain into a chilled coupe glass.  Garnish with lemon twist and/or a cherry.

Please note: The only difference between a Rob Roy and a Manhattan, is that blended Scotch is used in a Rob Roy. Whereas, bourbon is used in a Manhattan. The Rob Roy can be made “sweet”, which is the standard and as described above. Or it can be made “dry”. In that case dry vermouth (think martinis) replaces sweet vermouth. And made “perfect” as in a “perfect” Manhattan which is concocted using equal parts sweet and dry vermouth.

As a variation, substitute Peychaud bitters for Angostura.