A light, white variation of the Rob Roy.
Add ice to a mixing jug.
Add all ingredients and stir until well-chilled.
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.