Master The Classics: Rob Roy
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- Опубликовано: 9 фев 2025
- The Rob Roy is a Scotch Manhattan. Period. It was created in 1895 at the Waldorf Hotel (now known as the Waldorf-Astoria Hotel) by a bartender who's name is lost to time. Around the corner from the hotel was a theater debuting an operetta based on the real life Scottish folk hero Robert Roy MacGregor. The play was a collaboration between two famous lyricists of the time, Harry B. Smith and Reginald De Koven. The bar used the drink as a way to publicize the play.
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Here's The Specs:
2oz (60ml) Scotch
1oz (30ml) Sweet Vermouth
2 dashes Angostura Bitters
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love how you never rush the stir man
I've always been hesitant on buying the luxardo cherries because of the price tag. I usually see it in stores $20- 25 bucks. I finally broke down and bought some last week and I'm not disappointed. Good flavor and different
I am using standard amareno cherries for 5 Euros the glass. They are good too. Luxardo products are imho overpriced.
fabbri amarena cherries are the best cherries I've ever had, they are more expensive than luxardo cherries but worth the cost, they are insane good
@@chrisbaker4622 Never seen the fabbri amarena cherries before
you might try they Trader Joes version, very similar and less than 6 dollars per jar
@@ChadWinters How hard could it be to make a similar product for yourself with fresh cherries and a large jar? What liquor would be combined?
The Rob Roy is actually my all-time favourite and I have been working on my personal recipe for years. This is my favourite until now : 1 part blended scotch (I like JW Black) 1 part peated Islay (I use Laphroaig 10 or QC)1part antica formula vermouth and a brandied cherry
No bitters btw... Used fee brothers OF before but actually prefer it without any
@@nilsweers1887 yes, Islay puts a whole different spin on the drink. Nice!
A Rob Roy with Laphroaig 10 yr and Noilly Pratt vermouth is my favorite drink of all time. An absolute classic with many ways to make depending on your taste, thanks!
I love it with illeach, but Laphroaig 10 is a good alternative.
Simplicity is good. This is just a great drink.
Next time I am watching a Blast from the Past, I am drinking Rob Roy
Friends brought me here
Rob Roy...I'm a big fan. It's a really great cocktail. It hits you, and you never see it coming. A nice, spicy drink. Cheers.
One of my favorites
This is also nice with a lemon twist garnish.
Double sip, must be a favorite.
Hi, wonderful presentation as usual. I have a question for you. To respect the original strutture of the cocktail, some bartenders use Angostura "orange" bitters, instead of the aromatic version, for the Rob Roy. Would you agree with that? Thanks
I know you were asking him specifically but if I can throw you a second opinion, with a Rob Roy you want to consider the scotch you’re using because they are all a little different. Some will likely play wonderfully with orange bitters, some may not, though I personally find orange bitters plays consistently well in a scotch old fashioned (or really most old fashioned cocktails, especially if you’re garnishing with an orange peel). But, though I’ve not tried it with orange bitters, I’ve tried Rob Roy’s with regular Angostura and Peychaud’s, and it just depends on the scotch. I could see orange bitters playing nice with Glenlivet or Johnnie Walker Rob Roy, not sure about with Glenfiddich or Famous Grouse. If you try it, report back, because I wanna know! You could also try a slight mix of bitters, two kinds of Angostura would probably work well so try mixing the aromatic and the orange and see how you like it. Hope this helps and slàinte!
0:10- Where is Akeem, take me to the Waldorf-Astoria.
Is there a specific reason one should use blended Scotch and not single-malt? I've mostly got single-malts around my bar. I think there might be a bottle of JW Platinum lying around somewhere but that's not really my thing.
I even drank rob roys using islay single malts, and I loved them even more. It's a matter of taste I guess, but the round, mild blends to me make rather boring rob roys. Other people might have a fine sophisticated taste, so my approach might be too "in your face".
I wouldn't use a cherry on a rob roy with single malts. Rather an orange or lemon zest.
What can I say.. always on plus.
I was never a big fun of the whisky/whiskey etc but I think I need to change my attitude towards this spirit.
Mateusz Wnuk-Lipiński agreed. I consider myself very flexible and will drink anything but I never liked whisky. But I love rye. Trust in the educated bar fly and make whatever he tells us to
the ribbing on the glass makes it look as though you put a spoonful of ferrofluid in it
Great video! What if you're hosting a small get together and 3 people want the same drink like this one or let's say old fashioned or whiskey sour etc... Do you make all 3 drinks one by one or triple the ingredients in mixing glass/shaker? Thanks!
depends on the drink. i make old fashioneds in the glass they're served in so I'd make them at the same time in their respective glasses. Usually For stirred or shaken I'll double ingredients in one glass or tin and then do the third separately.
@@TheEducatedBarfly ok great thanks for getting back to me!
@@TheEducatedBarfly That's very useful information, thanks!
I have some Monkey Shoulder I will try this with, what do you think of the Perfect Rob Roy, with half the vermouth being dry? I like less sweet cocktails so that sounds more up my alley
Great channel. Have you done an ice video?
Gary Fryett not yet. Doing two ice videos one will be released this Wednesday and the other will be released the following wednesday
@@TheEducatedBarfly Looking forward to it. Thanks
Stirred for 60 seconds. Is that how long you'd stir for other similar cocktails like a Manhattan, or even an old fashioned or Sazarac? (assuming the ice is clear?)
Yes. Again, depends on the quality of ice, how much ice you use, how quickly you stir, etc.
Stirring is dependent on the ice quality, shape, and temperature of the drink being mixed. A chilled glass at -10F from the freezer and cracked ice at -10F will need to be stirred longer than normal ice cubes in a warmer freezer. Dilution rapidly decreases once the mixture goes below 32F. This is where the artform of cocktails comes in, where Leandros style is to pick up the ice and check the dilution frequently. Counting stirs is just a guideline, just have some fun with it and feel it out!
Can you tell us about that mixing glass? What’s it called and why is the top narrow?
yeah man, The mixing glass is from a company called The Elan Collective. They make really cool bartending sets, you can find the mixing glass set here: amzn.to/2L6BfPU the teardrop shaped mixing glass is a style choice although the smaller mouth is that you can fit the Hawthorn Strainer that it comes with snugly for straining. I just really like the style and look of the glass so I use it.
We need the Robin Marth now
I tried this cocktail and i felt that the scotch overpowered everything too easily.
What scotch did you use and what vermouth did you use?
I used Bell's and Martini Rosso
@@Marauder623 I used Grant's and Martini Rosso and I got good results by using 1½ oz of each instead of the 2:1 in favour of the scotch. It must have started that way, since it's the recipe reported by David Wondrich in his book, "Imbibe". You should try it.
I love rob roys with peated whiskys
I'm the same way. I typically make mine with Laphroaig or Ardbeg and some type of chocolate bitters
I tried this with Springbank 10 and Dolin dry vermouth. Big flavours - but I think a blended scotch would have been better.
Why do we want to use a blended scotch for this cocktail?
Natalia McNamara single Malt scotches are generally very nuanced in flavor and when you add bitters and vermouth you lose that flavor profile. Generally blended scotches are more economical and some are fantastic!
I'm going to substitute peated Irish Whiskey for the Scotch and call it a "Crazy Stephen" (mostly after the crazy Irishman Stephen in BRAVEHEART, partly because my name is Steve)... We'll see how that goes...
I learned about Rob Roy from Charlie marnoe:)
Great vid(s).
Obviously v.similar to the Manhattan.
What I do with the cherry , is scoop up some of that yummy syrup.
A good spoonful in the glass, last step.
It will sink in the booze, for a sweet treat at the end.
Thank me later.
apparently I don't dilute enough, that was a lot more stirring than I did, will have to retry, for science
I like that fat mixing glass.
It's from the Elan Collective.
You forgot to squeeze the lemon peel on it.
Why is there less vermouth in a Rob Roy than a Manhattan? Wouldn’t more be needed to balance out the bolder scotch?
Alex W. Both a manhattan and a rob roy have 1oz of vermouth and no you don’t need more to balance it at all
Most Islay single malts being too peaty and overpowering? I bastardize my manhattans but love my scotch, neat with a drop or two of water, honestly can’t believe I haven’t dabbled in making this cocktail ☠️ Maybe Whitehorse is the whiskey of choice eh?
About 1 min 15 sec of stirring.
And that’s still not enough to bring your cocktail down to equilibrium 🤷♂️
@@TheEducatedBarfly I literally counted the seconds you stirred the drink. 😹
I hate Manhattans.... AND I MAKE A KILLER MANHATTAN. Man though I LOVE a Rob Roy
Smile more.
These videos are so so good - but everything he says about ice just isn’t right. All this business about cold dense ice vs wet well ice vs clear ice vs cracked ice vs minerals and air pockets etc just does not impact on the drink you make.
Now don’t get me wrong, it can impact your ‘experience’ of the drink - just like pointing a drink at the full moon before you take the first sip - but not the drink itself.
Vinod Kumar I would then argue that it does impact the drink you make. Your visceral experience of the drink is all we’ve ever been talking about. Temp, dilution, presentation it all is controlling your experience.
Why would you watch these videos and fret about every aspect of a Cocktail only to just turn around and choose ice which is less of a consideration?
The Educated Barfly that’s a fair point - the videos are great so definitely credit to you. Just with the ice chat, there’s no such thing for example as “very dense ice”. Ice has a density of 0.934 g/cm3. Clear ice looks great when it’s in the glass, but I don’t see the benefit of stirring with it.
You’re right though, if it’s part of the theatre and vibe I’m all for it. I shouldn’t get distracted from otherwise stellar vids - keep em coming!
Vinod Kumar When I said “very dense Ice” I was trying to describe just a solid piece of ice without air pockets or debris. Dense was probably the wrong word to use to describe that but I used it in a pinch. I wasn’t trying to say that ice density varies or anything. Also Ice that has been sitting in a well sweating (due to fusion) will absolutely affect the dilution of your drink, one way around this (per Dave Arnold) is to put the well ice in a tin block it off with a strainer and shake the excess water off the ice, not much a consideration at home but I don’t know any bartenders who will do that so just keep that in mind if using well ice. Good quality clear ice should be used for all cocktail making, if only for aesthetics, but that my friend is the name of the game. The impression of the drink you have is important and Will affect your enjoyment of it. That I think is something we both agree on! Thanks for watching! I’m glad your digging the videos and I love the debate!
Aah, the pleasurable moments I had pointing my drink at the full moon before taking the first sip...that always changes everything! ;)
You stirred it too long. Screw the juice
I got this Karen below me yapping so let me just say that I like good quality ice too😅😅
Dude, just do whatever you want and stop complaining about it. He’s giving good advice for those that are interested in making the best quality drinks. Good quality ice does makes a difference in dilution as he eloquently explained in the video.
@@jdac22This post was 2 years ago and I don't even feel the same way about ice as I use to...It shows you how behind the times you are..