BY GWEN KENNEALLY
This cold rainy weather makes me want to stay inside and sip on a Rob Roy! In researching this old-time classic I found two completely different origins.
One states that The Rob Roy recipe was created by a bartender at The Waldorf Hotel in New York City in 1894. It was first mixed for the opening night of an opera called “Rob Roy.”
The other states clearly that The Rob Roy is the Scotch whiskey version of the Manhattan and is sometimes referred to as a Scotch Manhattan. It was named after Robert Roy MacGregor, the Scottish Robin Hood of the 18th century.
Whatever the truth, this is a fun elegant drink to enjoy on a wet, stormy evening.
THE ROB ROY
3 ounces Scotch
1-ounce sweet Vermouth
Angostura bitters to taste
Cherry for garnish
Pour the ingredients into a mixing glass with ice.
Shake well. Strain into two chilled martini glasses. Garnish with a cherry.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net
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