2 Dashes Angostura Bitters. (2 dashes Angostura Bitters)
1/2 Italian Vermouth. (1 oz Carpano Antica Vermouth)
1/2 Scotch Whisky. (1 oz MacAllan Cask Strength)
Stir well and strain into cocktail glass. (Squeeze Lemon Peel over glass and drop in.)
Robert Vermeire changes the ratio slightly and also makes a note regarding the name:
2 Dashes of Angostura Bitters; 1/6 gill of Italian Vermouth; 2/6 gill of Scotch Whisky. Stir up well, strain into a cocktail glass and squeeze lemon-peel on top. This cocktail is also called “York Cocktail”.
The big question being, what’s the difference between the Rob Roy, Thistle, and York.
As far as I can tell, nothing. I guess, if you prefer one of the names, go for it. I am sort of partial to Thistle, but then I’m an obscurist. Obviously, the way to go about ordering it in a bar, would be to stick with the common denominator Rob Roy.
As with most Fifty-Fifty type cocktails, I think it is best to go with strongly flavored and high proof spirits for the “base”. In this case, the Macallan Cask Strength is quite delicious and isn’t going to roll over for the Carpano. A really enjoyable cocktail, among my current top 10.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.