The Rob Roy: The Scotch Manhattan (Recipe & History)
Sip & Learn: Volume 118
If the Manhattan is the king of New York cocktails, the Rob Roy whisky cocktail is its rugged Scottish cousin.
It is essentially a Manhattan made with Scotch instead of Rye or Bourbon. But that simple swap changes everything.
Where a Manhattan is spicy, bold, and vanilla-forward, the Rob Roy is smoky, malty, and deep. It replaces the aggression of American oak with the subtle complexity of Scottish barley.
Despite being over 100 years old, it remains one of the most sophisticated ways to enjoy whisky. It is a drink for the connoisseur who wants to elevate their dram without masking the flavor.
In this guide, we will explore the history of this operatic drink, how to choose the right Scotch, and the perfect recipe to make it at home.
Table of Contents
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1. History: The Waldorf Connection
Like many classic cocktails, the Rob Roy was born in New York City, not Scotland.
It was invented in 1894 at the famous Waldorf Astoria Hotel on Fifth Avenue. The bartender created it to celebrate the premiere of an operetta based on the life of the Scottish folk hero, Robert Roy MacGregor.
Rob Roy was essentially the Scottish Robin Hood—a cattle drover turned outlaw who fought against noblemen. It is fitting that a drink named after him is strong, red, and packs a punch.
It quickly became a staple of the “Golden Age” of cocktails, proving that Scotch could play just as nicely with vermouth as American whiskey could.
2. Scotch vs. Rye (The Difference)
Why choose a Rob Roy whisky cocktail over a Manhattan?
The Manhattan (Rye Whiskey):
Rye is spicy, peppery, and grassy. When mixed with sweet vermouth, it creates a “sweet vs. spicy” contrast. It is sharp and energetic.
The Rob Roy (Scotch Whisky):
Scotch is made from malted barley. It is nutty, earthy, and sometimes smoky. When mixed with sweet vermouth, the flavors integrate rather than contrast. The maltiness blends with the herbal wine to create a deeper, smoother, and more savory experience.
New to Scotch?
Learn the basics in our Glossary (Vol 110).
3. Selecting Your Whisky
The beauty of the Rob Roy is its versatility. The type of Scotch you use completely changes the drink.
The Traditionalist: Blended Scotch
The original recipe calls for Blended Scotch (like Dewar’s 12, Chivas Regal, or Monkey Shoulder). These are approachable and honeyed, making for a smooth, easy-drinking cocktail.
The Powerhouse: Peated Single Malt
For a modern twist, use a lightly peated whisky like Highland Park 12 or Talisker 10. The smoke cuts through the sugar of the vermouth, adding a barbecue-like complexity.
The Rich Choice: Sherry Cask
Using a sherry bomb like Aberlour or GlenDronach creates a “dessert” Rob Roy, full of chocolate and dried fruit notes.
Want extra flavor?
See our top Sherry Cask picks (Vol 111).
4. The Classic Recipe
Making a Rob Roy is simple, but technique matters.
The Rob Roy
- 🥃 2 oz (60ml) Scotch Whisky
- 🍷 1 oz (30ml) Sweet Vermouth
- 💧 2 dashes Angostura Bitters
- 🍒 Brandied Cherry (Garnish)
Instructions:
- Combine whisky, vermouth, and bitters in a mixing glass filled with ice.
- STIR gently for 30-45 seconds. (Never shake this drink; shaking aerates the vermouth and makes the texture cloudy).
- Strain into a chilled coupe or martini glass.
- Garnish with a high-quality cherry (like Luxardo).
5. Variations: Sweet, Dry, or Perfect?
Just like the Manhattan, the Rob Roy can be customized to your palate.
- Sweet Rob Roy: The standard recipe above. Uses 100% Sweet (Red) Vermouth.
- Dry Rob Roy: Uses Dry (White) Vermouth and usually a lemon twist instead of a cherry. This is much lighter and herbal.
- Perfect Rob Roy: The diplomat’s choice. Uses 0.5 oz Sweet Vermouth and 0.5 oz Dry Vermouth. It is arguably the most balanced version, allowing the whisky to shine without being too sugary.
Pro Tip:
Vermouth is wine. Once you open the bottle, it oxidizes. Keep your vermouth in the fridge and use it within a month. Old, oxidized vermouth will ruin a Rob Roy instantly.
Summary: Stir, Don’t Shake
The Rob Roy whisky cocktail is a testament to the versatility of Scotch. It proves that our favorite spirit doesn’t always have to be drunk neat.
It is elegant, historic, and incredibly easy to make.
So tonight, put away the Rye, grab your favorite bottle of Scotch, and toast to the Scottish Robin Hood. Just remember: always stir, never shake.
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