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Traditional, Dry and Perfect ...Rob Roy Recipe
Recipe from Restaurant
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History of Rob Roy Recipe
The Rob Roy Recipe was created by a bartender at The Waldorf Hotel in New
York City in 1894. It was first mixed for the opening night of an opera called
"Rob Roy."The restaurant recipe first appeared in The Savoy Book, published by The Savoy Hotel of
London in 1930. A Rob Roy is actually made using scotch whiskey.
"Whiskey" comes from a Gaelic term meaning "water of life." Gaelic is the branch of Celtic
spoken in the Scottish Highlands. The first written evidence of Scotch whiskey making is in
1614 but it is believed to have been produced in Scotland well before the 1400's.
Some historians believe whiskey production arrived in Scotland from Ireland in the 16th century.
I wasn't there so I can't say for certain either way. ☺
Many recipes for whiskey punches and liqueurs were found from the 18th and 19th century.
Today there are more than 2,500 Scotch whiskey brands sold to more than 200 countries
worldwide.
Traditional Rob Roy Recipe
Real Restaurant Recipe
Preparation time: 1 minute. Serves 1.
Measurement Conversion Table
Ingredients:
1 1/2 oz Scotch whiskey
1/4 oz Sweet Vermouth
A dash of Angostura bitters
Maraschino cherry for the garnish
Ice
Instructions:
Mix all ingredients in a shaker with ice
Stir and strain the mixture into a chilled cocktail glass or rocks glass over ice and garnish with a
maraschino cherry
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