The Rob Roy is a Scotch whisky-based Manhattan combining sweet vermouth and Angostura bitters. The pre-Prohibition cocktail is thought to have been created a few decades after the Manhattan started to emerge in the 1870s. 

It’s believed that the Rob Roy cocktail first came together in 1894 at the Waldorf Astoria Hotel in New York City. The cocktail was inspired by an operetta based on the Scottish folk hero Rob Roy MacGregor, which was performed near the hotel’s original location on Fifth Avenue. Though versions of the cocktail may have existed prior to this date, the cocktail’s moniker was made official at this time. 

What makes the Rob Roy work?

The original Rob Roy recipe was likely equal parts scotch and sweet vermouth, as it was detailed in the 1935 edition of The Old Waldorf Astoria Bar Book. Early iterations of the Manhattan were built similarly, however the 2:1 ratio has remained standard for both cocktails. 

The base of Scotch whisky transforms the drink from a mere Manhattan riff into its own savory, spirit-forward cocktail. Depending on the type of scotch used, the malted barley flavors that emerge can reveal complex fruit and tart berry profiles or rich and toasty cereal notes. 

Aromatic sweet vermouth plays especially well with a whisky made from barley. Baking spices and vanilla mingle with dark fruits and cocoa. The choice of vermouth will also determine some of the herbal and spice flavors that develop.

Angostura bitters lend further complexity and a layer of citrus, while the maraschino cherry adds sweetness and balance to some of the drink’s savory qualities.