Rob Roy (cocktail)
|Primary alcohol by volume|
|Served||Choice of "straight up" or "On the rocks"|
Maraschino cherry or lemon twist
|Standard drinkware||Cocktail glass|
|Commonly used ingredients|
|Preparation||Stirred over ice, strained into a chilled glass, garnished, and served straight up, or mixed in rocks glass, filled with ice.|
The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Astoria New York. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith 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 standard Rob Roy is the sweet version, made with sweet vermouth, so there is no need to specify a sweet Rob Roy when ordering. A dry Rob Roy is made by replacing the sweet vermouth with dry vermouth. A perfect Rob Roy is made with equal parts sweet and dry vermouth.
- Andrews, Sudhir (2008). Textbook of Food & Beverage Management. Tata McGraw-Hill. p. 248. ISBN 978-0-07-065573-7.
- "Rob Roy a Good Operetta". New York Times. October 30, 1894. Retrieved June 2, 2013.
- Rob Roy Recipe. Real Restaurant Recipes (2006). Accessed 19 May 2011.
- Graham, Colleen. Rob Roy. About.com Cocktails. The New York Times (2011). Accessed 19 May 2011.
- Rob Roy. Esquire.com. HEARST men's network (2011). Accessed 19 May 2011.
- The Cocktail Spirit With Robert Hess - How To Make The Rob Roy Cocktail. VideoJug Corporation Limited (2006-2011). Accessed 19 May 2011.