After all, it remains quite literally a Manhattan with scotch. These days, you don't often see Rob Roys on cocktail menus-like we said, this drink is a homebody-but that doesn't mean a bartender won't know how to make you one. Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds. At the time, it was all the rage to name cocktails after premiering shows, and the Manhattan had recently been invented to great acclaim, so it all makes sense. Combine the whiskey, amaro and bitters in a cocktail mixing glass (or any other type of glass). Down the way from the theater sat New York’s Waldorf Astoria hotel, where it is said the Rob Roy cocktail originated. One such work was an operetta called Rob Roy, written by Henry Louis Reginald De Koven (who'd previously written an operetta named Robin Hood sensing a pattern?), that debuted on Broadway in 1894. He was a Scottish folk hero, often referred to as the Scottish Robin Hood, and his escapades inspired a number of fictionalized works about his life. Here are a few Epicurious favorites to try.Rob Roy was a real man, a Scottsman born in 1671 whose job titles included rebellion leader, cattle thief, outlaw, and bandit. Which scotch should you mix with? Blends like Famous Grouse or Sheep Dip are the bread and butter of classic scotch cocktails, but some of the ritzier mixers prefer the boldness of a single malt like Glenlivet Founder’s Reserve, and some drinks want something smoky like an Islay from Laphroaig or Ardberg.įrom demure to biting, both saline and nutty, caramel and savory, scotch works its best when it’s allowed to lead, and scotch cocktails work best when the spirit is doing something that a cousin from across the sea couldn’t. Between those two drinks lies a lot of breadth, with a lot of room to experiment. The Bobby Burns is an iconic classic of technical precision, and the Penicillin is arguably the 21st-century cocktail revival’s most important contemporary standard. They’ve always had a certain amount of cocktail nerd cred. Please do not share with anyone under the legal purchase age for alcohol. Whether you like it smooth, crisp, zingy or creamy. Discover the cocktails that go best with your flavor profile. Today, scotch drinks remain a minority in the cocktail pantheon, but an important one. Whether you like it smooth, crisp, zingy or creamy, theres a delicious recipe with your name on it. And while some of us may prefer our scotches as strictly single malts and served with an itsy bitsy pipette of water, others might find joy where our own culinary forebears did: in mixology. The flavor of scotch became associated with mahogany sitting rooms and smoking jackets. To add scotch to a drink wasn’t just to add a unique, malty character but an investment, as the European import would always be more expensive. The cocktail was an American innovation, and in the States, rye and bourbon were cheap and abundant. Even during those early days of cocktails, when so many drinks centered on whiskey, scotch cocktails were a notable minority. Scotch cocktails have always been a niche affair-notable but few in numbers, comparatively speaking. It’s not a substitution for everyone, but that’s part of the charm. While the manhattan shimmies, the Rob Roy saunters, giving up the prickly verve of rye whiskey for the more languid, nut and forest floor flavors of scotch. It plays the game bartenders love best-substitution-providing an early and iconic manhattan twist where scotch stands in for the traditional American rye whiskey. Today the Rob Roy remains a recognizable (if rarely ordered) 19th-century classic. The most famous scotch mixed drink is among the oldest. While Scotch whisky was renowned as a quality spirit and a pricey import, that wouldn’t stop this new breed called bartenders from splashing it together with other yummy, boozy things.Īnd splash they did. They received spirits via railroad and ship, bottled their own bitters, and took a scholarly curiosity to the fine art of mixing. In contrast, the American mixologists of the nineteenth century who created the manhattan and perfected the old-fashioned were creatures of the Industrial Age. Today’s drink is the Rob Roy, a Scotch cocktail. 2 ounces single malt Scotch, such as Clynelish 14 Year Old 1 ounce sweet vermouth. That venerable brown whisky was a product of alchemy, of monastic secret knowledge and of the Old World. Adam Montgomerie’s Rob Roy Recipe Ingredients. When cocktails were new, scotch was a dinosaur.
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