A Manhattan that speaks with a burr — Scotch, sweet vermouth and a dash of aromatic bitters, stirred cold and served up with a cherry. The malty, faintly smoky base trades rye's spice for something rounder and more brooding, while the vermouth lays on dark-fruit sweetness and the bitters keep the whole thing from going soft.
Garnish: Maraschino Cherry
Stirred · Coupe · Up
add
Add Scotch whisky, sweet vermouth, and a dash of aromatic bitters to a mixing glass filled with ice.
stir
Stir until well chilled and properly diluted, about 20–30 seconds.
strain
Strain into a chilled coupe (or serve over ice in a rocks glass on request).
garnish
Garnish with a maraschino cherry.
The Rob Roy dates to 1894, when it was first mixed behind the bar of the Waldorf Astoria in Manhattan, though no individual bartender has ever been reliably named and several candidates circulate without proof. Its name saluted Rob Roy, a stage work from the team of Reginald De Koven and Harry B. Smith that was opening on Broadway that same year. Over time the formula branched into sweet, dry and perfect versions, the last dividing its vermouth half sweet, half dry.