More ways to drink brown liquor on a hot night. Meet Rob Roy:
Recently, I've discovered Lombard Old Blend Scotch Whisky. $14.99 in the Boston area, if you can find it. It tastes a lot like Johnny Walker Red Label, albeit a bit thinner in texture, but for a full ten dollars less. It's unquestionably better than Dewar's. And it makes a great cocktail.
There are plenty of schmancy vermouth out there these days, chief among them Dolin, Punt e Mes, and Carpano Antico, but for this drink, I think good ole Martini & Rossi will do just fine. Bitters have gotten trendy and gone off the charts too, but I find good ole Angustora does me just fine.
Here's how its done:
Fill a small cocktail shaker with ice. Add 3 parts Scotch and 1 part red 9sweet) vermouth and a few drops of bitters. Stir until chilled. DO NOT SHAKE. This will only make the drink frothy. Strain into a cocktail glass. I like a Champagne saucer, or "cocktail coupe". Martini glasses are acceptable too. Just keep it small. I've told you why before.
Garnish with a real Maraschino cherry. This is the one place where it simply will not to to be cheap.
Luxardo maraschino cherries. These are actual candied marasca cherries (hence the name) from Italy. Once you've had them you will never accept those awful bright red things again. If you can't find these, garnish with a lemon twist instead.
Named for Scottish folk hero Robert Roy Mac Gregor, the Rob Roy proves that Scotch ain't just for warming you up on a cold damp day. It also proves that despite the recent years of single malt only snobbery we've endured, blended Scotch has it's place in the cabinet too. Great before a big meal of steak and red wine, especially if that steak was cooked outside on a grill.