Ingredients:
- 1 1/2 oz Scotch whisky
- 1/4 oz sweet vermouth
- a dash of Angostura bitters
- Garnish: Cherry
Shake all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Garnish with cherry.
History of Rob Roy
Rob Roy was created by a bartender at The Waldorf Hotel in New York in 1894. It was first mixed for the opening night of an opera called "Rob Roy." The recipe first appeared in The Savoy Book, published by The Savoy Hotel of London in 1930. Having Scotch whisky as a base spirit of the cocktail, the book carried a note indicating that the cocktail was already popular among Scots, "particularly for St. Andrew's day to open the evening for the usual enormous annual gathering of the Clans at the Savoy."
