Rob Roy
Origin
Waldorf Astoria, New York · 1894
Created by an unnamed Waldorf bartender to mark the Broadway premiere of Reginald De Koven's operetta Rob Roy. Wondrich has proposed an alternative origin via bartender Henry Orphal at Duke's House, Hoboken, c. 1895.
Variations
- Perfect Rob RoyUse equal parts sweet and dry vermouth
- Dry Rob RoySwap sweet vermouth for dry vermouth
The scotch Manhattan — smoky, sweet, and elegantly stirred.
Ingredients
- 2 oz Scotch (blended)
- 1 oz Sweet Vermouth
- 2 dashes Angostura Bitters
- Maraschino Cherry
Instructions
- Combine scotch, vermouth, and bitters in a mixing glass with ice.
- Stir for 20–30 seconds until well chilled.
- Strain into a chilled coupe glass.
- Garnish with a cherry.
Tips
- Use a blended scotch — a peaty Islay will overpower the vermouth.
- Created at New York's Waldorf Astoria, named for the 1894 operetta.
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