Rob Roy

The story

The Rob Roy cocktail originated in the late 19th century, named after the Scottish folk hero Rob Roy MacGregor. It gained popularity after the 1894 opening of the Rob Roy restaurant in New York City, where it was first served. Its enduring appeal is attributed to the rich flavors of Scotch whisky combined with sweet vermouth, making it a classic choice for whisky lovers.

How it tastes

The Rob Roy offers a robust flavor profile, characterized by the smoky notes of Scotch balanced with the sweetness of vermouth and a hint of bitterness from the Angostura. It is typically served as an aperitif or after dinner, complementing rich dishes or desserts.

Getting it right

The key to a well-made Rob Roy lies in the quality of the Scotch whisky used, as it is the primary flavor component. Proper stirring is essential to chill the drink without diluting it too much, ensuring the flavors meld beautifully.

Variations

• Perfect Rob Roy — Uses equal parts sweet and dry vermouth for a balanced flavor.
• Rob Roy Sweet — A sweeter version, using only sweet vermouth.

Substitutions

• Scotch whisky — Can be substituted with blended whisky for a milder taste.
• Vermouth — Dry vermouth can be used for a drier variation.

Questions

What type of Scotch should I use?

A blended Scotch is commonly used, but you can opt for a single malt for a more pronounced flavor.

Can I make a Rob Roy with bourbon?

While not traditional, using bourbon will create a different but enjoyable cocktail, often referred to as a Bourbon Rob Roy.

Is the Rob Roy served straight up or on the rocks?

The Rob Roy is typically served straight up in a chilled cocktail glass, but you can serve it on the rocks if preferred.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026