Rob Roy I Recipe

  • 3 ounces Scotch whisky
  • 1 ounce sweet vermouth
  • 2 dashes Angostura bitters
  • 5 or 6 ice cubes
  • Twist orange or lemon peel
  1. Combine all ingredients except the peel in a mixing glass and stir gently to chill as well as dilute the drink. Strain into a cocktail glass. Twist the peel over the drink to release the oil and then drop it in. For a weaker drink, reduce the Scotch to 1 1/2 ounces and the vermouth to 1/2 ounce. In some recipes the bitters are omitted or replaced with orange bitters.