The Rob Roy is a Manhattan made with scotch instead of rye. Same proportions, same technique, different character entirely. Where the Manhattan is spicy and sharp, the Rob Roy is warmer and rounder, with the scotch adding smoky and malty notes that change how the vermouth and bitters interact. It’s named after a Scottish folk hero, and it’s been ordered in hotel bars and steakhouses since the 1890s.

The scotch-vermouth relationship

Scotch and sweet vermouth share more common ground than you might expect. Both have warm, slightly herbal qualities that amplify each other instead of competing. The vermouth adds sweetness and complexity that softens the scotch’s edges, while the scotch provides a dry, spiced backbone that keeps the vermouth from becoming cloying. The bitters bridge the two, adding aromatic depth that pulls the whole drink together.

Seedlip Spice 94 works here because it brings the same warm spice profile that scotch contributes to the original. Allspice, cardamom, and bark notes fill the role that peated malt would in the classic version. Paired with the herbal character of a non-alcoholic vermouth, the combination reads as a proper spirit-forward cocktail.

Stirring technique

Like the Manhattan, the Rob Roy is always stirred. Fill your mixing glass with ice, add the ingredients, and stir for a full 20 to 30 seconds. This chills the drink and adds just enough dilution to open up the flavors. Strain into a chilled coupe or Nick and Nora glass. The stemware keeps your hand off the bowl, so the drink stays cold.

Variations

A “Perfect” Rob Roy uses equal parts sweet and dry vermouth (half an ounce of each) for a drier, more balanced version. A “Dry” Rob Roy swaps the sweet vermouth entirely for dry and uses a lemon twist instead of a cherry. All three versions are worth trying to find which suits your taste. The Penicillin and Scotch Bonnet round out a scotch-focused menu if you want to offer variety.