Rob Roy cocktail
Some like to add an orange twist in addition to, or instead of, the cherry. I have been known to tip in a scant 1/4 teaspoon of the cherry juice to balance the cocktail a little better, as I found the cherry sweetness rounds out the vermouth and bitters in the drink.
(I did once order a Manhattan in a dive bar and the bartender added a generous pour of the juice from the jar of maraschino cherries, which was way too much. But a tiny dash does hight the other flavors.)
Servings 1 cocktail
- 2 ounces blended Scotch whisky
- 1 ounce sweet vermouth
- 2 dashes aromatic bitters
- 1/4 teaspoon candied cherry juice, optional, (from the jar)
- candied or maraschino cherry, for garnish
- Add the whisky, vermouth, bitters, and cherry juice (if using) to a mixing glass.
- Fill the glass three-quarters full with ice cubes and stir briskly until well-chilled, about 15 seconds. Strain into a chilled cocktail coupe. Garnish with cherry.