Rob Roy

The Rob Roy is a Manhattan made with Scotch — the technique is identical. Stir in a mixing glass, strain into a chilled glass. The choice of Scotch dramatically changes the character of the drink: a blended Scotch like Monkey Shoulder gives a smooth, approachable result; a peaty Islay Scotch like Laphroaig creates a smoky, intense version.

Use a blended Scotch for the classic version — Monkey Shoulder or Dewar's White Label. The malt and grain blend gives a smooth, versatile base that works beautifully with sweet vermouth. Carpano Antica Formula is the ideal vermouth here; its vanilla and dried fruit notes complement the Scotch's complexity. The bitters are essential — don't skip them.

The Rob Roy was created at the Waldorf Astoria Hotel in New York City in 1894, named after the Scottish folk hero Rob Roy MacGregor. It was created to celebrate the premiere of a Broadway operetta of the same name. It's essentially a Manhattan made with Scotch whisky — a simple substitution that creates a completely different drink.

Perfect Rob Roy

Use ½ oz sweet vermouth and ½ oz dry vermouth instead of 1 oz sweet vermouth. The dry vermouth adds a lighter, more herbal note. Garnish with a lemon twist. This version is drier and more complex than the classic.

Smoky Rob Roy

Use a peaty Islay Scotch like Laphroaig or Ardbeg. The smoke adds a dramatic new dimension — earthy, medicinal, and deeply complex. Use Dolin Rouge vermouth rather than Carpano Antica to avoid competing flavors.