AuthorThe Cocktails Must FlowCategoryCreole Bitters, Maraschino Cherry, Scotch (Blended), White VermouthDifficultyBeginnerA light, white variation of the Rob Roy.
50 ml blended Scotch
30 ml white vermouth
1 dash Peychaud's Bitters
1
Add ice to a mixing jug.
2
Add all ingredients and stir until well-chilled.
3
Strain into a chilled cocktail coupe and garnish with a maraschino cherry.
This was originally created by Howard Sundwall, a member of Difford's Guide as the Rob Roy en Blanc (Rob Roy in White), before Simon Difford varied it, by reducing the Scotch by 10ml, into the White Rob Roy.
[cocktail-ingredients]
Ingredients
50 ml blended Scotch
30 ml white vermouth
1 dash Peychaud's Bitters
Directions
1
Add ice to a mixing jug.
2
Add all ingredients and stir until well-chilled.
3
Strain into a chilled cocktail coupe and garnish with a maraschino cherry.