The cocktail is an art form that peaked in the middle of the 20th century and has been in rapid decline since. As a young lad, I was schooled in the fine art of cocktailing by my father and grandfathers, I learned many valuable lessons that I plan to pass on. I also want to resurrect some of the old classics that vastly surpass the sugary & fruity concoctions made today with their simplicity, elegance and bold flavors. Most of the time I will focus on one drink, and to provide, at least in my opinion, the definitive recipe, but hope to expand to other related topics as I see fit. Please mix yourself a cocktail, read, drink, and enjoy!

Thursday, December 1, 2011

The Rob Roy

For my first foray into spirits to keep you in the holiday spirit I have a classic for you, the Rob Roy. This Scottish cousin of the Manhattan is here in proxy as the Manhattan has already been covered not once, but twice. The Rob Roy has a deeper flavor than the Manhattan due to the peaty, earthy flavor of scotch, and in fact tastes very different depending on the type and region of the scotch used. I encourage you to experiment excessively to see whether you prefer a blend or single malt.

One would think that a scotch-based cocktail would originate in Scotland, but the Scots would not defile their water of life by mixing it with anything. This drink originated in Manhattan coincidentally, at the Waldorf hotel in 1894. The drink is named after the Scottish folk hero and outlaw of the same name. He was also known as the Scottish Robin Hood.

This drink is simple to make and will appeal to scotch drinkers and Manhattan drinkers alike. I prefer a different ratio from the Manhattan for the Rob Roy though, otherwise the flavor of the scotch overpowers the vermouth. Start with an ice filled shaker and add two ounces of blended scotch, I like Johnnie Walker Red. Add an equal amount of sweet vermouth. Then a dash or two of Peychaud bitters, I think it melds better with the scotch. Shake vigorously and pour into a chilled cocktail glass, garnish with three cherries and serve.

Rob Roy
2 oz blended scotch
2 oz sweet vermouth
2 dashes peychaud bitters
Combine all ingredients in an ice filled shaker.  Strain into an ice-cold cocktail glass.  Garnish with three cherries.

No comments:

Post a Comment