Rob Roy
For those in the know, a Rob Roy is essentially a Manhattan made with scotch. But, it’s the addition of Ballantine’s 10 that makes it a true Scottish legend.
Ingredients
Serve:
Unit
50ml Ballantine’s 10 year old
30ml Sweet vermouth
2 Dashes Angostura bitters
ml Maraschino cherry, to garnish
Equipment
Ice cubes
Chilled cocktail glass
Method
Add all ingredients to a mixing glass filled with cubed ice
Stir for 30 seconds, then strain into chilled cocktail glass
Garnish with a maraschino cherry.
How to make a ‘Perfect Rob Roy’
Rob Roy: A cocktail history lesson
Rob Roy wasn’t always a cocktail. Back in the late 17th century, he was an outlaw whose Robin Hood-like antics gained him a reputation as a Scottish folk hero. Robert Roy MacGregor battled noblemen to help the poor and 100 or so years later, his story was told in an operetta on Broadway.
To accompany the new show, the Waldorf-Astoria created a promotional cocktail for opening night. And the rest is history. Some say the Rob Roy has another origin story – ordered by a 19th century scotch salesman who wanted a Manhattan made with his own blend – but however it came about, its name has true Scottish heritage, much like Ballantine’s whisky.
The best scotch for a Rob Roy
The Rob Roy is a close cousin of the Manhattan, calling for scotch in place of American whisky. It’s a subtle switch, but the flavour difference is enough to give it its own ranking on the list of top whisky cocktails.
If you want to stir by the book, stick to a blended scotch which won’t overpower the vermouth’s herbal notes. We use Ballantine’s 10, a honey-sweet scotch that just happens to be our master blender’s favourite whisky. But if you have another blend in mind, stay true to your favourite bottle. Ballantine’s 17 brings an extra depth of flavour whilst Ballantine’s 21 marks this drink for a special occasion. Discover the Ballantine’s whisky collection to find your perfect match.
