The Classic Rob Roy Scotch Cocktail Recipe

The Classic Rob Roy Scotch Cocktail Recipe , a classic cocktail akin to a Manhattan, but crafted with the distinct character of Scotch whisky.

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.

In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.

So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.

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A Cocktail with a Story

The Rob Roy was first poured in 1894 at the Waldorf Astoria in New York City. Named after an operetta inspired by the Scottish folk hero Rob Roy MacGregor — often called the “Scottish Robin Hood” — the cocktail is a bold tribute to Scotland’s spirit of pride and resilience.

Essentially a Scotch version of the Manhattan, the Rob Roy swaps bourbon or rye for Scotch whisky, giving it smoky, earthy depth and a sophisticated edge.

Rob Roy Recipe (Australian Measurements)

Ingredients:

60 mL Scotch whisky (blended or single malt)
25 mL sweet vermouth
2 dashes Angostura bitters
Ice
Maraschino cherry or lemon twist

Method:

Fill a mixing glass with ice.
Add whisky, vermouth, and bitters.
Stir gently for 20–30 seconds until chilled.
Strain into a chilled coupe or Nick & Nora glass.
Garnish with a cherry or lemon twist.

💡 Pro Tip: Keep your glassware in the freezer for a cleaner serve and slower dilution.

Variations to Try

Dry Rob Roy: Use dry vermouth, garnish with lemon twist.
Perfect Rob Roy: Split vermouth between sweet and dry.
Smoky Rob Roy: Use an Islay Scotch like Lagavulin for peat-forward punch.

Pairings that Work

Charcuterie boards → cured meats, Gruyère, and pickled veggies.
Smoked fish → salmon or trout echoes the whisky’s smokiness.
Dark chocolate truffles → especially with peated whisky.
Steak bites or tartare → rich, savoury dishes that balance Scotch’s strength.

Why the Rob Roy Still Matters

Despite being over a century old, the Rob Roy thrives in today’s craft cocktail scene thanks to its simplicity and elegance. In a world of complex mixology, it reminds us that great ingredients and careful technique are enough to create something timeless.

It’s a drink with backbone, heritage, and versatility — perfect for whisky newcomers and connoisseurs alike.

Mistakes to Avoid

Stirring incorrectly: Under-stirring leaves it harsh; over-stirring waters it down.
Cheap vermouth: Always use quality vermouth and refrigerate once opened.
Skipping garnish: A cherry or lemon twist enhances aroma and balance.
Wrong glassware: Serve in coupe or Nick & Nora — never in oversized tumblers.

Thanks for joining us behind the bar!

The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation!

Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: Liquor & Gaming NSW