Rob Roy

The Rob Roy. It’s a name that brings back memories. You see, my father is Scottish and, probably due partly to that, I ended up spending my university years in Scotland – in Stirling, if you care.

Rob Roy was one of the best-known heroes of auld Scotland, along with William Wallace and Robert the Bruce. There is even a Hollywood film made about his life, starring Liam Neeson, although it didn’t reach the peaks of fame that William Wallace’s life story, Braveheart, did.

Nevertheless, he was definitely a character and, as such, his memory lives on in many forms. One that comes to mind is a pub in down-town Stirling where I think I went once as a student, never to return. I don’t recommend it. Another is the Rob Roy cocktail.

Now, with the heritage I described above, you’d think I would enjoy a dram of fine Scotch Whisky on occasion, but the uncomfortable truth is that I never liked it. Decided to get over this childish dislike of an obviously character-building drink, and having read that all you need to start liking things you used to hate is just to try them enough times, I recently invested in a bottle of single-malt scotch and went to work.

First I poured a measure into a small glass, because that’s apparently how you’re supposed to drink scotch. Then, I tried adding a splash of spring water, to open the flavor, apparently. I then added some ice, because on the rocks is such a cool expression. Finally, I added some seltzer, because anyone who’s anyone drinks Scotch & Soda.

It didn’t work. I still don’t like scotch. But having a full bottle of something is remarkable motivation, so I set out to find a use for it. Now, there aren’t many scotch cocktails, and the best-known is probably the Rob Roy, so it seemed like a good place to start. The remarkable similarity to my trusted Manhattan didn’t hurt either.

The verdict? Difficult question. I’m still not over the moon about scotch, I find its character is too pushy and dominates any drink that uses it in any significant quantity. Still, it’s definitely more palatable to someone like me who doesn’t normally like scotch. I did finish it quite quickly, which says something.

Recipe:

2 oz. Scotch Whisky
1 oz. Italian Vermouth
2 dashes Angostura Bitters

Stir everything together in a mixing glass and pour into a cocktail glass.

Notes:

As I mentioned above, the flavour profile of the scotch shines through the drink, although much more subtly than drinking it alone. For me this was pretty cool because I was identifying tastes and smells that I usually only read about in tasting notes.

Rating:

- Not bad, considering…

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