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.
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.