You will notice that I’m going to cut down on my incessant babbling for most of these recipes. Unless there’s a particularly interesting history behind the drink, or some other anecdote, I will try to be fairly to-the-point. As any visitor to Scotland will be all but too aware, keeping things short is an exercise in extreme self control to most Scotsmen.

I don’t find the history behind this cocktail particularly interesting, perhaps because I don’t know enough about the man who gave it his name: Robert Roy Macgregor, a Scottish outlaw and folk hero. According to Wikipedia, he is sometimes referred to as the Scottish Robin Hood.

You’ll need:

• 2 measures of Scottish Whisky – I’d recommend Aberlour 10 or Speyburn Bradan Orach, in that order.
• 1 measure of Vermouth (dry, sweet or 50/50).
• A dash of bitters (Angostura or orange).
• 4-5 Ice cubes.

Method:

Combine ingredients in a drinking glass and mix thoroughly, strain into a chilled Cocktail glass and garnish with a wedge of lemon or a cherry. Simple!

Here are some related posts that you might want to read:

• Whisky Cocktail: Rusty Nail
• Whicky Cocktail: Manhattan
• Whisky Cocktail: Lingon
• Whisky Cocktail: Whiskey Sour
• Whisky Cocktail: Lynchburg Lemonade