Glasgow, however, reasons that the Rob Roy does the spirit a service by not masking or overpowering the Scotch’s flavor. Rory Glasgow, the national ambassador for the GlenDronach Distillery in the United States and Canada, believes in going the single-malt route-arguably a sin for those single-malt enthusiasts who prefer to drink it neat. “I really like Dewar’s 12-Year-Old, Cocchi Vermouth di Torino and Angostura bitters,” he says, although he uses Clynelish 14-Year when he wants to add a bit of panache. Montgomerie has used spirits ranging from a light blended whiskey to rich, sherried single malts. “The trick is finding which combination of these three components works best together,” says Adam Montgomerie, bar manager at Hawksmoor NYC.īar professionals make versions with a wide range of whiskeys. While it’s a relatively straightforward recipe, successful versions are balanced and made with quality ingredients. Sweet vermouth and bitters round out the drink. This simple, three-ingredient drink is essentially a Manhattan that swaps in smoky Scotch for rye whiskey. Also on tap: The drink’s murky origin story and how to pair it with food. Here’s everything you need to know about this cocktail, from its classic preparation to innovative variations made with high-end ingredients. Straight Scotch, after all, can register as too peaty to drinkers unaccustomed to its smoky flavor, but the Roy Roy-which combines Scotch with sweet vermouth and bitters-is balanced and approachable. It’s an excellent gateway into Scotch, which can be polarizing even amongst whiskey lovers. Decorative Wine Racks & Modular SystemsĪlthough the origins of the Rob Roy are ambiguous, the drink’s simplicity and drinkability have kept it a bar staple for over one hundred years.
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