In a recent blind tasting of Rob Roys, Andy Bixby’s version tied for second. He called for two ounces of Glenmorangie 10-year, a highland single malt, one ounce of Cocchi di Torino vermouth, two dashes of Regan’s orange bitters and one dash of Angostura bitters. An orange twist was expressed over the surface of the drink and discarded, while a cherry garnish completed the picture. The orange scent and flavor came through strongly in the cocktail (the choice of Glenmorangie, which often offers orange notes on the nose, doubtless helped in this), which the judges found rich, with marzipan notes.
Andy Bixby’s Rob Roy
Andy Bixby, Jack Rose Dining Saloon | Washington, D.C.
- 2 ounces Scotch, preferably Glenmorangie 10 year
- 1 ounce sweet vermouth, preferably Cocchi Di Torino
- 2 dashes Regan’s Orange Bitters
- 1 dash Angostura bitters
Garnish: orange peel, cherry
- Combine all ingredients in a mixing glass over 1 cracked cube of ice and 5 whole cubes and stir until chilled.
- Add “finishing cube” and stir 10 more times.
- Strain into a chilled coupe.
- Express orange peel and discard. Garnish with cherry.