The Roberto Roy is a twist on the classic Rob Roy and will be featuring in our June 2016 subscribers kit so here’s a little more on the background and recipe for this delicious scotch cocktail.
- 1.5 parts Solerno Blood Orange Liqueur
- 1 part Scotch Whisky
- 1 part Vermouth
Garnish: Luxardo Cherry
Method: Stir over ice and strain and into a chilled glass over a large ice cube.
This recipe is featuring in our June subscribers kit along side the Blood and Sand cocktail and is a great chance to try the delicious Wolfburn Scotch and Solerno Liqueur. Join now to get your kit first!
History of the original Rob Roy
The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Astoria in Manhattan, NYC. It is similar to a Manhattan cocktail but is made exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky.
Like the Manhattan or Martini, the Rob Roy can be made “sweet”, “dry”, or “perfect”. The standard Rob Roy is the sweet version, made with sweet vermouth. A “dry” Rob Roy is made by replacing the sweet vermouth with dry vermouth. A “perfect” Rob Roy is made with equal parts sweet and dry vermouth.
Traditional Rob Roy recipe
- 40ml Scotch Whisky
- 20ml Martini Rosso vermouth
- 2 dash Angostura Bitters
- 5ml Maraschino syrup (from cherry jar) – optional