3 oz. Teacher’s blended Scotch whisky
1/2 oz. sweet vermouth
1/2 oz. dry vermouth
4 dashes Fee’s orange bitters
Ice well, stirring, swirling, or otherwise gently chilling, and strain. A maraschino cherry is the traditional garnish.
The Rob Roy is a fine cocktail that almost any liquor cabinet should be able to produce: it asks for little in the way of the exotic and doesn’t even require fresh fruit! I judge it to be mild, smooth and delicious… a pale, aromatic, eminently quaffable concoction. I made a few this evening after noting that Looka!‘s cocktail of the day today was the Perfect Manhattan, which seemed a good idea. Forgetting that I have a bottle of bourbon, I reached for the scotch instead, the substitution of which yields a Rob Roy. Quite a happy accident.