And the Perfect Rob Roy is a revelation. Of all the old drinks I’ve tried, there are certainly older, though the PRR has the power of conjuring a past that vanished just after the beginning of my lifetime. Maybe it’s the blended scotch, the malts processed and smoothed, sort of like turning a tartan into a checked sport coat. The two vermouths complete the lounge suit effect: confusing, slightly neutralizing, wearable for every occasion.
There should always be bitters. The great gaz regan recommends Peychaud’s for the Rob Roy in general. His own Regans’ No. 6 is delicious in this as well. (I’m drinking one now.) I’m inclined to agree with him that Angostura is not particularly nice in this drink, though it’s as Mid-Century here as a midnight blue Impala.
Perfect Rob Roy
- 2 oz blended scotch (Johnnie Walker Black Label)
- 1/2 oz sweet vermouth
- 1/2 oz dry vermouth
- Peychaud’s or orange bitters, to taste
Sometimes you see a cherry in a Rob Roy. A very red one is bizarre at best, though a brandied one would be OK.
Paper design: Flex, Jean Orlebeke, eieio.