I’ve made a Rob Roy to celebrate Burns Night! Every January 25, the life and work of the poet Robert Burns is commemorated in Scotland, and is celebrated with a great supper.
This cocktail is variation of the classic Manhattan that swaps bourbon or rye for scotch, changing it’s flavour profile. It is not a Scottish drink, but it uses scotch as base spirit and was named after the Scottish hero Rob Roy McGregor (well, after an operetta based on his feats). In my home we love Scotland (that beautiful land, the people and its culture), and this year this is our “cup o’ kindness, for auld lang syne”… And maybe a dram of good single malt!
For the Rob Roy I’ve used Chivas Regal 12, a light blended scotch, Yzaguirre Herbal Vintage sweet vermouth, Angostura bitters, and a Luxardo cherry as garnish. The result is an easy drinking cocktail, balanced, slightly sweet and bozzy, with fruity, herbal and floral nuances.
Slàinte!
Recipe:
Ingredients:
- Blended Scotch Whisky: 1.5 oz. (45 ml).
- Sweet Vermouth: 0.75 oz (22.5 ml).
- Angostura Bitters: 2 dashes.
- Garnish: orange peel and maraschino cherry.
Directions:
- Add the whisky, vermouth and bitters to a mixing glass.
- Stirr with ice until it’s properly chilled.
- Strain and serve up into a coupe.
- Express the oils from an orange peel and discard.
- Garnish with a maraschino cherry inside the coupe.