By Ron Dan
Stories born of cocktail hour, well those can range from very good to very bad. Sometimes the night is epic, out with the homies, bringing everything from velvet ropes to fine cocktails and white-gloved service. Other nights can go differently. That impromptu “one drink” turns into 3 a.m. at the local gentleman’s club.
The Rob Roy didn’t come from any of that nonsense. Instead, it was born in 1894 at New York’s Waldorf Astoria during the premiere of a Broadway play about a Scottish outlaw turned folk hero—Rob Roy MacGregor. The drink celebrated the Scotsman’s fire, not the polish of Manhattan. And that’s exactly how the drink still feels today.
Bold Cocktail—the Rob Roy
When I’m making a Rob Roy, I like to start with a good, general-use Scotch. John Barr is a Scotch distilled for the drinkers among us, not collectors. It doesn’t come steeped in mythology or lore; nor does it carry a price with an equal burden. Instead, John Barr comprises an honest whiskey with roots firmly from the Highlands. John Barr has the kind of backbone that doesn’t make apologies for being Scotch. So you don’t have to feel bad when it doesn’t come served neat. This Scotch plays especially well in the Rob Roy—a cocktail refusing to hide its base spirit under sugar or fruit. The Scotch shines through.
I first cut my teeth on the Roby Roy with my friend, Nicole Battle. She wanted a cocktail a little less harsh than whiskey neat but still exhibiting bolder than an Old Fashioned. She taught me that the difference between a mediocre Rob Roy and an incredible one starts with the ingredients.
For the sweet vermouth, go with something consistent like Carpano Antica. And make sure the bar serving ensures it is fresh. For bitters, you’ll want to stick with the classic bottle of Angostura aromatic bitters. You can find this one at most any bar in the world. It sports a white label with a yellow cap; it’s a real staple.
The Rob Roy—this one isn’t for the faint of heart. Let’s call it spirit-forward, with the vermouth slightly smoothing out the edges while the bitters add just enough shadow to intrigue you into another sip. You’ll know you’re drinking whiskey with a Rob Roy.
Making the Rob Roy
Parts:
- 2 ounces of John Barr Scotch Whisky
- 1 ounce of sweet vermouth
- 2 dashes of Angostura bitters
Build:
Stir over ice with 40 full stirs. Strain into a chilled coupe or martini glass. Garnish with a Luxardo cherry worth eating — not the bright red chemical kind you’ll find at your local dive bar.
