Dry Rob Roy
The Dry Rob Roy is a very strong whiskey spirit-forward cocktail, sweet and smoky on the palate. Stirred and served in a cocktail glass.
Flavor profile
- Tart
- 8 out of 100
- Sweet
- 56 out of 100
- Herbal
- 22 out of 100
- Smoky
- 56 out of 100
- Boozy
- 100 out of 100
How to make a Dry Rob Roy
To make a Dry Rob Roy, stir with ice and strain into a cocktail glass: 2½ oz scotch and ¼ oz dry vermouth. Garnish with lemon peel.
You'll need
- Scotch2½ oz
- Dry Vermouth¼ oz
- Lemon peelgarnish
Instructions
- 1
Chill a cocktail glass: fill it with ice and water while you mix, then tip it out.
- 2
Pour Scotch and dry vermouth into a mixing glass (any sturdy glass works).
- 3
Fill it with ice.
- 4
Stir for 20-30 seconds, until the outside is cold to the touch.
- 5
Strain into the chilled cocktail glass.
- 6
Garnish with a lemon twist.
Why stir? Scotch and dry vermouth are clear, so a gentle stir over ice chills and dilutes them without clouding the drink.
Dry Rob Roy questions
What does a Dry Rob Roy taste like?
Mostly sweet and smoky, with a noticeable alcohol warmth. It's a very strong drink at about 32% ABV once mixed.
How strong is a Dry Rob Roy?
About 32% ABV after mixing with ice, close to a neat spirit.
What's the difference between a Dry Rob Roy and a Loch Lomond?
Both use scotch and dry vermouth. The Loch Lomond uses Drambuie.
Should a Dry Rob Roy be shaken or stirred?
Stirred. Scotch and dry vermouth are clear, so stirring chills it while keeping it silky; shaking would cloud it with tiny bubbles.
What glass do you serve a Dry Rob Roy in?
A cocktail glass.