Rob Roy

My husband and I love cocktails. When we go out to dinner, we never look at the wine list. Instead we ask to see the cocktail menu, especially if there’s a page (or two) devoted to martinis. My alcohol of choice has always been vodka, and hubs’ has always been scotch. He’s even gotten a flight or two when the spirit (no pun intended) has moved him. Although I am not a fan of the brown liquor, I’m more than happy to try the occasional cocktail that includes it, especially when a Maraschino cherry is involved. So, good news, this cocktail has both.

The Rob Roy follows a long line of cocktails that were named after hit Broadway shows. Yes, this was evidently a thing back in the late 1800’s. Thankfully it ended some point after the turn of the century. I mean, can you imagine a cocktail called The Producers or Book of Mormon? And what would go into these drinks? I shudder to think; which is probably why several of the cocktails that were named after other hit shows are no longer around. Ever heard of a Floradora or a Peg O’ My Heart? But I digress. Rob Roy was just one of several hits by Henry Louis Reginald De Koven. This musical happened to be about a Scottsman, which is why the cocktail is a scotch-based beverage.

That scotch is probably why it’s still a popular choice at the local watering hole. It looks and tastes just like a Manhattan, but the scotch makes it slightly smoother. So, if you’re a Manhattan fan (like me) give the Rob Roy a try. I promise, you won’t be disappointed.

Rob Roy

Ingredients:

• 2 ounces scotch
• 1 ounce sweet Vermouth
• dash of Orange bitters
• 1 maraschino cherry

 Directions:

1. Pour the first three ingredients into a cocktail shaker and stir with ice. Strain into a chilled cocktail glass, garnish with a Maraschino cherry and serve.