Rob Roy Recipe - The classic. Scotch. Vermouth. Bitters.


	Rob Roy Recipe "Scotch, Sweet Vermouth and Angostura Bitters" A Rob Roy recipe differs from the Manhattan drink recipe by only one ingredient - scotch. The Manhattan was my grandma's favorite. When I was a kid she would sneak me a sip or two on the holidays. That was our little thing. Cook and sip, and share our little secret. Only on a few occasions would the men drink all the whiskey and she would have to make this Rob Roy recipe as a work around. This is a classic cocktail. And really, I'm not too sure it's even Italian. But we didn't feel like a traitor to our heritage if the men had already downed all the whiskey. Some of the ingredients might seem a little unfamiliar to you if you haven't had Italian drinks. But none of these are hard to find. I live smack dab in the midwest and I can find them in about every liquor store. Sweet vermouth is used a lot in our cooking and even in a few Italian dessert recipes. I've answered a few questions about angostura bitters in the section below. Too, there are a few substitutions listed also. Rob Roy Recipe YIELD: 1 Serving Ingredients: * 1 1/3 ozs / 4cl scotch * 1 1/3 ozs / 4cl sweet red vermouth * Dash (or two ) of angostura bitters * Maraschino cherry or an orange for garnish Procedure * Stirred over ice. * Strain into a chilled glass. * Garnish. * Serve straight up. What is angostura bitters? Angostura bitters is a small percentage of alcohol, gentian root (a pretty little root with a flower), and some assortment of vegetable extracts. Can I skip the bitters? Hmmmmm. Well that is kinda what makes this a classic Rob Roy. So if ya skip 'em - then it's your own creation. What is vermouth? Wine that has herbs added. Can I swap out the vermouth for a wine? Nope. Not at all you will hate it! What can I substitute for the scotch? Well, you can switch to whiskey and then you have a Manhattan. Back to the top of the Rob Roy recipe. Click here to see the Italian drinks page. Italian Drinks Amaretto Coffee Amaretto Sour Drink Recipe Amaretto Stone Sour Recipe Amaretto Vodka Peach Schnapps Amaretto Tea Arnold Palmer Recipe Basil Martini Bellini Recipe Berry Sangria Best Sangria Recipe Blue Lagoon Drink Blue Martini Recipe Cafe Amaretto Espresso Drink Recipe Espresso Martini Recipe Harvey Wallbanger Recipe How To Make Sangria Kahlua And Cream Recipe Kamikaze Drink Italian Margarita Recipe Limoncello Recipe Liqueur Names Manhattan Drink Recipe Peach Sangria Rob Roy Recipe Soco Amaretto Lime Sour Apple Martini Recipe Watermelon Margarita Recipe Wedding Cake Martini White Chocolate Martini Recipe White Sangria Recipe I love sugar and I eat dessert EVERYDAY! Ok, not MASSIVE amounts. But I do have to finish off the evening meal with a little sweet something. When I was a kid my health conscience mother would ration my Halloween candy. Her mantra was, "white sugar will kill you". But my Italian grandma always told me, "Everybody needs a little bit of sugar." :-) So, to get my October Halloween sugar fix I will make the traditional Italian cookie recipe, Venetian Bones of the Dead. Italians make these for the Day of the Dead on November 2nd. So - hey, our holiday in America - Halloween is the closest. So - while the neighborhood is slamming down a bunch of gross mass produced candy on October 31st, I'll have a real goodie. Oh yeah, I'll have to post it too! (Eventually!) You know how it is. Work. Kids. Clean. Cook. I'll see if Bones Of The Dead is in my grandma's first recipe file she started when she married in 1932. Most of the recipes on my site came from her influence. If they aren't in her file - then I got them from her friends. And the remainder I experimented with adapting her style. I hope she looks down and smiles this Halloween. Lisa Would you like to share this page? You know how to do it! Thanks for sharing the sugar love! Contact Me Privacy Policy About
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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.