2nd #cocktail of #FridayNightCocktails on 29th December: Perfect Rob Roy

Our second cocktail is the Perfect Rob Roy. A Rob Roy variant which replaces half of the sweet vermouth with dry vermouth.

Perfect Rob Roy

Yields1 Serving
Prep Time2 mins

A Rob Roy variant which replaces half of the sweet vermouth with dry vermouth.

 60 ml (2 oz) Scotch whisky
 15 ml (½ oz) sweet vermouth
 15 ml (½ oz) dry vermouth
 2 dashes Angostura aromatic bitters
 2 maraschino cherries for garnish

1

Half-fill a mixing jug with ice.

2

Add all ingredients and stir until well-chilled.

3

Strain into a chilled cocktail coup.

4

Garnish with two skewered maraschino cherries.

AI generated anecdote for article length

It was a crisp autumn evening, and the amber glow of the setting sun bathed the cozy bar in warm hues. In the heart of the city, nestled among the bustling streets, stood The Whisky Haven—a haven indeed for those who appreciated the art of crafting spirits. Behind the polished mahogany bar, a man named Oliver, with an air of sophistication, embarked on a mission to create the perfect Rob Roy.

The atmosphere in The Whisky Haven was one of subdued elegance, punctuated by the low hum of conversations and the occasional clink of glasses. Oliver, clad in a neatly pressed waistcoat, surveyed the array of spirits lining the shelves. His gaze settled on a bottle of exquisite Scotch whisky, the backbone of his soon-to-be masterpiece.

With a deliberate grace, Oliver reached for a mixing glass, its surface chilled and inviting. The clink of ice cubes echoed as he expertly measured the Scotch whisky, the soul of the Rob Roy. The rich aroma filled the air, a prelude to the symphony of flavors that would soon unfold.

The dance continued as Oliver added the dry and sweet vermouth, carefully balancing the sweet and bitter notes that would define the cocktail. The liquids mingled in the glass, creating a palette of colors that mirrored the autumnal hues outside—a fitting tribute to the season that inspired this libation.

Two dashes of Angostura Aromatic Bitters followed, each drop a precise contribution to the alchemy transpiring in the mixing glass. Oliver's hands moved with purpose, a maestro orchestrating a harmonious blend that would soon grace the palates of discerning patrons.

As the stirring spoon glided through the concoction, the air filled with the sound of ice swirling in a symphony of chill. Oliver's gaze remained focused, his attention unwavering as he meticulously stirred, infusing the cocktail with a silky smoothness that would define the perfect Rob Roy.

The moment had come. With a confident sweep, Oliver strained the elixir into a chilled cocktail coup, the liquid cascading like liquid gold. The aroma, now intensified, enveloped the bar, drawing the attention of curious onlookers. Oliver, with a deft touch, skewered two plump maraschino cherries and gently placed them on the rim—a finishing touch to elevate the visual and gustatory experience.

As he presented the Rob Roy to a waiting guest named Evelyn, the air seemed to still. Evelyn, a regular at The Whisky Haven, cradled the glass in her hands, appreciating the craftsmanship that went into this timeless creation. The first sip elicited a subtle nod of approval, a silent acknowledgment that Oliver had indeed succeeded in crafting perfection.

"Oliver, you've outdone yourself once again," Evelyn remarked, a smile playing on her lips. The accolade rippled through the bar, sparking a chain reaction of orders for the Perfect Rob Roy. The cocktail had become a star, its reputation spreading like wildfire among the patrons of The Whisky Haven.

As the night unfolded, Oliver continued his craft, stirring and serving Rob Roys with a precision that bordered on artistry. Each creation bore the mark of his dedication—the balance of flavors, the chill of the ice, the allure of the cherries. The bar buzzed with contentment, a testament to the timeless appeal of a well-crafted cocktail.

And so, at The Whisky Haven, where spirits met artistry, Oliver's Perfect Rob Roy became a legend—a libation whispered about in hushed tones, a journey of the senses that lingered long after the last drop had been savored.

Ingredients

 60 ml (2 oz) Scotch whisky
 15 ml (½ oz) sweet vermouth
 15 ml (½ oz) dry vermouth
 2 dashes Angostura aromatic bitters
 2 maraschino cherries for garnish

Directions

1

Half-fill a mixing jug with ice.

2

Add all ingredients and stir until well-chilled.

3

Strain into a chilled cocktail coup.

4

Garnish with two skewered maraschino cherries.

Perfect Rob Roy

Leave a Reply

Your email address will not be published. Required fields are marked *