Ingredients
- 2 dashesAngostura Aromatic BittersClassic aromatic bittersSubstitute: Orange bitters for variation
- 2 dashesBlackstrap BittersMolasses and baking spice; Bittercube build their own Rob Roy on itSubstitute: Angostura, for the standard build
- 1 ozSweet VermouthItalian sweet vermouthSubstitute: Carpano Antica for richness
- 2 ozBlended Scotch WhiskyBlended Scotch preferred for balanceSubstitute: Single malt for more character
Instructions
- Add 2 oz blended Scotch whisky, 1 oz sweet vermouth, and 2 dashes Angostura bitters to mixing glass
- Fill with ice and stir until well chilled
Stir until properly diluted
- Strain into chilled coupe glass
Pre-chill glass
- Garnish with maraschino cherry
Technique Notes
Use a blended Scotch rather than a peated one. Peat and sweet vermouth fight, and the drink turns into a novelty rather than a Manhattan variation.
Why the Rob Roy Works
A Manhattan with Scotch — blended Scotch's grain and light malt sit inside sweet vermouth's botanical sweetness more comfortably than peated would. Angostura's clove threads through the malt and the vermouth alike, so the substitution reads coherent rather than novelty.