Cocktails

Dry Rob Roy

Dry vermouth shifts the Rob Roy toward a crisper, less sweet drink where malt and herbal notes stay prominent.

Recipe by Bottle of Scotch

Ingredients

• 50 ml Scotch whisky
• 20–25 ml of the principal modifier named in the recipe
• 1–2 dashes bitters when the recipe calls for them
• Appropriate garnish

Method

1. Measure every ingredient rather than free-pouring.
2. Combine using the stated stirred technique.
3. Chill and dilute deliberately with clean ice.
4. Serve promptly in a chilled or ice-filled glass as appropriate.

Choosing the Scotch

Light, cereal-led Scotch is a sensible starting point. Choose a whisky whose smoke, fruit, oak and sweetness remain in proportion to the other ingredients. An expensive or rare bottle is rarely necessary when heat, sugar, dairy or strong mixers will obscure fine differences between bottlings.

What the Scotch changes

Dry vermouth shifts the Rob Roy toward a crisper, less sweet drink where malt and herbal notes stay prominent. Changing the whisky can change perceived smoke, fruit, spice and oak. Heat and reduction also change aroma and remaining alcohol, so it is inaccurate to assume that all alcohol disappears immediately during cooking.

Practical notes

Measure the whisky rather than pouring directly from the bottle. Move hot pans away from an open flame before adding spirits. For cold drinks and desserts, keep the Scotch quantity controlled so texture, dilution and balance remain predictable.

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