Dry Rob Roy
Ingredientes
- Scotch 2 1/2 oz
- Dry Vermouth 1 1/2 tsp
- Lemon peel 1 twist of
Instruções
In a mixing glass half-filled with ice cubes, combine the Scotch and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist.
O Dry Rob Roy é um coquetel de Scotch whisky que substitui o vermouth doce pelo vermouth seco, produzindo uma variação mais magra e austera do clássico Rob Roy. A combinação de Scotch e vermouth seco cria uma bebida espirituosa com a profundidade defumada e maltada do Scotch e a secura herbal do vermouth. Uma torção de casca de limão adiciona óleos cítricos aromáticos ao nariz.
History & Origins
The Rob Roy was created at the Waldorf Astoria Hotel in New York City in 1894, named for the Scottish folk hero Rob Roy MacGregor in honor of a Broadway operetta of the same name. The dry variation emerged as bartenders adapted the recipe for drier palates in the early to mid 20th century. The exact originator of the dry version is not recorded.
Tasting Notes
Aroma: malty Scotch whisky with peat smoke, a herbal and floral note from the dry vermouth, and a bright citrus lift from the lemon twist. Palate: bold and spirit-forward with whisky sweetness restrained by the dry vermouth, and a subtle smokiness from the Scotch. Finish: long, dry, and warming with lingering malt and herbal complexity.
Pro Tip
Select a blended Scotch with moderate peat for balance, and express the lemon peel over the glass and drop it in to add aromatic citrus oils without overwhelming the whisky.
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