Rob Roy (cocktail)

Like its close "relative", the Manhattan , the Rob Roy is also served with cocktail cherries and in a cocktail bowl that is as pre-chilled as possible.

The Rob Roy is a classic cocktail . As an aromatic short drink, it is one of the aperitifs or before dinner drinks . It is a variant of Manhattan with the only difference that a Rob Roy is made with Scotch whiskey instead of American whiskey or Canadian whiskey . This makes the Rob Roy one of the very few well-known cocktails that are prepared with this not easy to mix spirit.

history

The cocktail was probably created in 1894 in the Waldorf-Astoria Hotel in New York and was named after the Scottish folk hero Robert Roy MacGregor . At that time Manhattan had been mixed for several years , usually with rye whiskeys , which taste very different from blended scotch . The Rob Roy owes its creation on the one hand to the market launch of Dewar's Scotch Whiskey in the United States , and on the other hand to the premiere of the operetta of the same name by Reginald De Koven and Harry B. Smith that same year .

preparation

In historical recipes, Scotch whiskey - preferably a (mild) blended Scotch , not a smoky-peaty single malt - and red Italian vermouth (Vermouth Rosso) were mixed in equal parts. Since today's whiskeys have a lower alcohol content compared to those of the 19th century, today they are mixed in a ratio of 2: 1, with 1-2 dashes of Angostura bitter added to give the cocktail a deep taste. As with the Manhattan, the variants " sweet " (sweet, with Vermouth Rosso), " medium " (medium, with equal proportions of red and white, dry vermouth) and " dry " (dry, exclusively with the white, dry, French Vermouth Dry ), whereby the actual Rob Roy is understood without any further description as " sweet ".

The standard recipe of the International Bartenders Association consists of 4.5 cl Scotch whiskey, 2.5 cl vermouth and 1  dash Angostura. The ingredients are stirred very cold in a mixing glass filled with ice cubes for about 30 seconds and then strained through a strainer . It is usually served “straight up”, i.e. without ice, in a pre-chilled cocktail bowl or a V-shaped martini cup, alternatively on ice cubes (“on the rocks”) in a small tumbler. The classic garnish, like the Manhattan, is the cocktail cherry , but a simple lemon zest is also possible and is preferred for the drier varieties.

Individual evidence

1. ↑ Graham, Colleen: Rob Roy. ( Memento of the original from February 18, 2009 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. About.com Cocktails, The New York Times (2011), accessed October 7, 2011. 
2. ↑ IBA Official Cocktails ( Memento of November 9, 2011 in the Internet Archive ) Official cocktails of the International Bartenders Association , accessed on October 7, 2011.
3. ↑ Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian. The bar's manual . Tre Torri, Wiesbaden 2010, ISBN 978-3-941641-41-9 , p. 461.