Make me a . . . Rob Roy

By Times Staff Writer
Published May 15, 2007

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Cocktails reach "classic status" for good reasons. People like them for a long time. Rob Roy, which has been enjoyed since the 1890s, definitely qualifies. It's also one of the few traditional cocktails made with scotch. Sure, it's like a Manhattan, but vermouth and scotch with a touch of bitters make a drink that's not so sweet, more smoky and herbal.

History

Everyone loves Rob Roy (except for his Lowland enemies), the dashing rebel, rustler and wild McGregor of 17th century Scotland. In the cocktailmaking glory of Victorian times, Rob Roy was celebrated again by Sir Walter Scott and then by an opera, believed to be the drink's inspiration.

Today

Rhonda McGraw, a 15-year bartender at Marchand's, the revamped grill in the grand old Renaissance Vinoy Resort in downtown St. Petersburg, still gets takers for Rob Roys. Like many martinis, it can be made with sweet or dry vermouth or "perfect" (half dry and half sweet). It can be further sweetened with a maraschino cherry.

Like most bartenders, she prefers blended scotch to single malts in a cocktail; she uses 12-year-old Dewar's.

- Chris Sherman

 

Perfect Rob Roy

2 1/2 ounces scotch

1/4 ounce sweet vermouth

1/4 ounce dry vermouth

Dash of bitters

Pour into cocktail shaker filled with crushed ice, then strain into a martini glass. On the rocks: pour over two large ice cubes in an old-fashioned glass.

Garnish with lemon.