Rob Roy
A Manhattan made with Scotch. Created in New York in 1894 and named after a Broadway operetta.
- GlassCoupe
- MethodStirred
- Ingredients3
- Prep3 min
- DifficultyEasy
Filtered water (pre-dilution)—
18%: Morgenthaler's spirit-forward standard. Add gradually, tasting as you go.
Cocktail cherryGarnish
Total volume—
Directions
- Add the Scotch, sweet vermouth and bitters to a mixing glass with ice.
- Stir for about 30 seconds, until well chilled.
- Strain into a chilled coupe.
- Garnish with a cocktail cherry.
ToolsMixing glassBar spoonJiggerJulep or Hawthorne strainerCoupe
Don't have these? Build a drink from your shelf →Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
Quick sizes
How are you making it?
ⓘ
Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking. We use Jeffrey Morgenthaler's standard: 18% for spirit-forward drinks, 25% for shaken.
Water for dilution added to the ingredients · see the batching guide ↓
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
Water = total ingredients × dilution %
This drink (spirit-forward)18%
The process: batch everything, taste before adding water, then add the water gradually, tasting as you go. Chill well before serving.
What to pour in it
What to pour in it.
Generic call: A blended Scotch makes a smooth Rob Roy; a lightly peated whisky adds smoke.
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