Rob Roy Dry
Scotch, dry vermouth, and bitters — the Rob Roy (Waldorf, 1894) about Jacobite rebel MacGregor (1671–1734) in its leaner, spirit-forward dry form.
- 2 ozscotch whisky
- 1 ozdry vermouth
- 2 dashesangostura bitters
- lemon twistgarnish
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The Rob Roy was created at New York's Waldorf Hotel in 1894 to celebrate the premiere of the operetta Rob Roy, based on the life of Scottish outlaw and folk hero Rob Roy MacGregor (1671-1734). MacGregor, a Jacobite rebel whose life of cattle droving and outlawry made him a Robin Hood-like figure in Scottish folklore, was later celebrated in Walter Scott's 1817 novel Rob Roy. The cocktail is a Manhattan made with Scotch whisky in place of rye, transforming the drink's character from peppery American grain to smoky, malty Scottish complexity. The Dry Rob Roy substitutes dry vermouth for sweet vermouth, producing a leaner, less sweet interpretation that gives greater prominence to the Scotch's natural bitterness and smoke. The variation is preferred by drinkers who favor very spirit-forward, dry cocktails with minimal sweetness.
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