Rob Roy

Yet another Scotch drink. This one I like ok. It certainly warms the stomach, a nice thing on a cold rainy October night like tonight. The bitters really come through in this drink. The sweet vermouth merely serves to sweeten the drink, I can hardly taste the vermouth flavor.

A classic 19th Century drink that can vary from sweet, through perfect and on into dry, our version is sweet.

I'm also very excited because we just inherited a few actual cocktail glasses (pictured) in which to serve these, rather then the little tumblers I was using before. Since I have the glass to use, we chose to mix with ice, and strain into the cocktail glass instead of serving it on the rocks. A truly authentic experience?

1 1/2 oz Scotch

3/4 oz Sweet Vermouth

Dash of bitters

Serve over ice in a rocks glass or shake with ice and strain into chilled cocktail glass garnish with a cherry.

For the record. Maraschino cherries are gross, and whoever invented them (who strangely enough is from my husbands home town, the nearby college town of Corvallis, OR) should be shot.