Dry Rob Roy
CLASSIC · SCOTCH WHISKY

Dry Rob Roy

A spirit-forward Scotch Manhattan variant that swaps sweet vermouth for dry, yielding a leaner, more austere cocktail with brooding complexity and a crisp, aromatic finish.

Ingredients
Lemon Peel
Glassware
Cocktail glass
Chilled.
Flavor
BODYSWEETFRUITACIDHEATSMOKEEARTHBITTER

Balsamic · Black pepper · Cask character · Cherry · Juniper · Oak · Vanilla

Estimated profile

Method
  1. 1

    Fill a mixing glass two-thirds full with ice cubes.

  2. 2

    Add 60ml Scotch whisky and 20ml dry vermouth.

  3. 3

    Stir continuously for 30 seconds until well chilled and properly diluted.

  4. 4

    Strain into a chilled cocktail glass.

  5. 5

    Express a lemon peel over the surface to release the oils, then drape over the rim or discard as preferred.

From the Bartender

The ratio is key here - too much dry vermouth and the whisky gets lost; too little and the drink becomes flat and one-dimensional. A 3:1 ratio of Scotch to dry vermouth is the sweet spot, and a blended Scotch works beautifully, though a lightly peated expression adds compelling depth.

Rating
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