Typically described as a Manhattan made with blended Scotch instead of bourbon or rye, the Rob Roy can take many forms depending on the base whiskey, vermouth, bitters and garnish used. Here, Anu Apte-Elford, sticks to the standard two-to-one ratio, calling on Bank Note blended Scotch, with its long finish, as the base.
- 2 ounces Scotch, preferably Bank Note 5 Year Old Blended Scotch Whisky
- 1 ounce sweet vermouth, preferably Cinzano
- 3 to 4 dashes Angostura bitters
Garnish: lemon twist or cherry (optional)
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass.
- Garnish with an optional lemon twist or cherry.