Rob Roy Cocktail

Rob Roy

Rob Roy

  • Rob Roy Cocktail
  • 2 ounces Scotch Whisky
  • 1 ounce Sweet Vermouth  (or Dry Vermouth)
  • 3 Shakes Angostura Bitters
  • Stir Thoroughly in a mixing glass and strain into a cocktail glass. Garnish with a cherry for the sweet version and a lemon twist for a dry Rob Roy

The Rob Roy is a cocktail made up of Scotch whisky, sweet vermouth (or dry vermouth) and bitters. Today’s version of the Rob Roy is made with sweet version, made with sweet vermouth, so there is no need to specify a ‘sweet’ Rob Roy when ordering, however… many people prefer a ‘dry’. In this case the Rob Roy is made by substituting dry vermouth for the sweet vermouth. A ‘perfect’ Rob Roy is made with equal parts sweet and dry vermouth.

The drink was named in honor of the premiere of an operetta, popular at the time, called…Rob Roy, loosely based upon Scottish folk hero Robert Roy MacGregor. The Rob Roy is similar to a Manhattan but is made exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky. Like the Manhattan, the Rob Roy can be made sweet, dry, or perfect. The Rob Roy is usually served in a cocktail glass and garnished with a cherry (for the sweet version) and a lemon twist (for the perfect and dry versions). Cheers!

Old Fashioned

Old Fashioned

Old Fashioned

  • Old Fashioned
  • Two Peels of Citrus,
  • One Packet of Sugar,
  • Two Spoons of Water and
  • 3 Shakes of Angostura Bitters,
  • Muddle, then Add ice
  • 2 ounces Whiskey, Garnish with an Orange Peel.

Cocktail is a very misunderstood drink nowadays.

The Old Fashioned is a cocktail made by muddling dissolved sugar with bitters then adding alcohol, such as jenever, whiskey or brandy, but usually whiskey, and a twist of citrus rind. The name references the combination’s age: it is possibly the first drink to be called a cocktail. It is traditionally served in a short, round glass called an Old Fashioned glass, named after the drink. There is great contention on the proper way to make an Old Fashioned. The apparently earliest written recipe, from 1895, specifies the following: “Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece of ice, a piece of lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass. This is the ‘old school’ preparation, however the more modern and contemporary preparation has the preparer muddle a slice of orange and a maraschino cherry with bitters, then add whiskey and ice. So… when your guest orders this cocktail, you should ask them, ‘Would you like the traditional ‘old school’ version or the more modern ‘contemporary’ style. By communicating this to your guest… then you will show them they are in good hands.

The first use of the specific name “Old Fashioned” was for a Bourbon whiskey cocktail in the 1880s, at the Pendennis Club, a gentleman’s club in Louisville, Kentucky. The recipe is said to have been invented by a bartender at that club, and popularized by a club member and bourbon distiller, Colonel James E. Pepper. The apparently earliest written recipe, from 1895, specifies the following: Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger or 1.5 ounces whiskey. Mix with small bar-spoon and serve, leaving spoon in glass.

My version is decidedly different and not necessarily ‘classic’. Shown in my video is what the modern drinker ‘expects’ in a good ‘old fashioned’. THIS IS NOT THE END ALL RECIPE, it’s just a very tasty drink that has evolved for 130 years. Cheers!

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