Friday, 1 January 2016

Guest Blog: The Barfly Mixes A Rob Roy And Our Revels Are Now Ended #HappyNewYear

Over the Christmas and New Year period we welcome six guest posts from cocktail columnist, London bar reviewer & blogger The Barfly

His festive series began with Mulled Wine, moved on to classic EggnogThe Champagne Cocktail and the French '75 and earlier today The Corpse Reviver. He rounds-off the series with a Rob Roy…

The Rob Roy

The Rob Roy is a prime apéritif. If this doesn’t soften your teeth for a big dish of offal and carbs – haggis, neeps and tatties, that finest of Scots winter suppers – then nothing will.

This means it's also ideal for that traditional Scots New Year's Day supper of steak pie.

The drink – named for the Scottish Robin Hood – combines the Scots’ two favourite things: a big belt of a dram and a blast of sugar. All-in-all it’s not dissimilar to a Manhattan.

You will need:

A double whisky

A single shot of sweet (red) Vermouth

A dash of Angostura bitters


Stir the three ingredients with ice

Strain into a cocktail glass


Some go for a maraschino cherry – and it plays nicely with the sweet vermouth. But for my blood it’s something too effete for such a strident cocktail.

My personal preference is for a twist of orange.

Either way this is the closest that most Scots will get to a salad this side of Hogmanay.

For the Scotch I’d recommend something sherry casked – the fruit in the wood chimes perfectly with the sweet Vermouth. Go for a Glenmorangie or something similar is my advice.

Happy New Year!

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