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 archetypal two-to-one ratio of spirit to vermouth, but calls on Feathery blended malt Scotch and the lighter Dolin rouge vermouth finished with several dashes of house-made apple bitters for, as the name suggests, a more elegant spin.
