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Dec 8, 2022 · For a slower dilution, use an ice ball. A dry Rob Roy substitutes dry vermouth for the sweet vermouth and garnishes the drink with an olive. To make a "Perfect" Rob Roy, use 1/4 ounce each of sweet and dry vermouth. A lemon twist is typically used as the garnish.
Oct 25, 2023 · The Rob Roy is a 19th-century cocktail consisting of scotch whisky, sweet vermouth, and bitters. It's notably similar to the beloved Manhattan, except the Rob Roy calls for scotch instead of American whiskey. The swap from bourbon (or rye) to scotch may not seem significant, but creates a completely different drink.
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Aug 23, 2024 · How to make Rob Roy Drink. Fill a mixing glass with ice. Add 2 oz of Scotch whisky. Add 1 oz of sweet vermouth. Add 2 dashes of Angostura bitters. Stir the mixture until well chilled. Strain the cocktail into a chilled glass. Garnish with a maraschino cherry and an orange twist. Pro Tips.
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The Rob Roy is a cocktail consisting primarily of whisky and vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor. [1][2]
Jul 31, 2024 · Prepare a chilled cocktail glass (like a martini glass). 2. Pour your whiskey, vermouth, and bitters into a mixing glass with ice cubes. 3. Stir well. 4. Strain your ingredients into the chilled glass. 5. Garnish with a cherry and serve.
May 7, 2023 · Add Scotch, Sweet Vermouth, and both bitters into a mixing glass filled with ice. 2 oz Blended Scotch Whisky, 1 oz Sweet Vermouth, 1 dash Angostura bitters, 1 dash Peychaud's bitters. Stir until the drink is well-chilled, and then strain into a Coupe or Nick & Nora glass. Garnish with a speared Maraschino cherry.
Sep 14, 2023 · History of the Rob Roy Cocktail. The Rob Roy, a version of the Manhattan, was named after a Broadway Production about the legendary Scottish outlaw in 1894. However, perhaps that was just what made the drink so popular as later the same recipe was discovered in Charlie Paul’s cocktail book American and Other Drinks published in 1884 in London.
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