Saturday, February 5, 2011

Laphroaig Rob Roy

The first Rob Roy I tasted was made by a bartender who had no idea what it was supposed to be like. I was served a weird, wimpy drink so vile that it took years to get over before trying another. (And that was lousy too.) Light blended scotch drowned in a sea of melting bar ice and thin, nasty vermouth, no bitters. You want a cherry with that? How about one of them little plastic stir jobbies?

For a cocktail as simple as this one, the base spirit should have enough guts to define the drink, and from the moment I saw gaz regan do the Laphroaig Rob Roy, I knew I had to have one. It just sounded right. There was smoke and velvet, anise and iodine. A wild, regal, intense Rob Roy that might wield the bagpipes as a deadly weapon. Aye.

Laphroaig Rob Roy
  • 2 oz Laphroaig 10 Year Old
  • 1 1/2 oz sweet vermouth
  • 4 dashes Peychaud’s Bitters
Stir with ice and strain into a chilled cocktail glass. I serve this with a broad, thin, rough-edged orange twist (sharp vegetable peeler), and express the oil lavishly over the drink. For the vermouth, I like Punt e Mes, though lately I’ve been doing it with Dolin.

For a kickass post on the same drink, visit The Sugar House Blog.

You can also see gaz himself in action on YouTube.

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