The Rob Roy’s endurance lies, in part, in its ease. “They’re simple to make,” says Frank Caiafa, the owner of cocktail consulting company Handle Bars NYC and the man who spent the last 11 years as Waldorf Astoria’s beverage director for Peacock Alley and La Chine in New York City. “It’s three ingredients: bitters, whisky and vermouth. You’re not really asking anyone too much to attempt it at home,” says Caiafa. “That’s an important reason drinks like that last so long.”
This recipe originally appeared as part of “The Rob Roy Is So Much More Than Just a Scotch Manhattan.”
- 2 oz Blended scotch (such as Chivas)
- 1 oz Sweet vermouth (such as Dolin or Martini & Rossi)
- 2 dashes Regans’ Orange Bitters No. 6
- Garnish: Lemon peel
Add all the ingredients into a mixing glass with ice and stir well.
Strain into a cocktail, coupe or Nick & Nora glass.
Garnish with a lemon peel.