![]() Also, the orange bitters lend a distinctive citrus note to the Rob Roy that is of course absent from the Rory O’More. For the Rob Roy, I used Pig’s Nose blended Scotch, which is somewhat less smooth and somewhat more boldly flavored. For the Rory O’More, I used Jameson, which is fairly smooth and relatively bland for a whiskey, allowing the vermouth to really come to the fore (your vermouth choice will have perhaps an even bigger impact – I used Contratto on both). Your results will probably vary in direct relation to what whiskey (or whisky) you use. Stir with ice and strain into a chilled cocktail glass.Īlmost indistinguishable visually, the drinks are fairly distinct otherwise. The Savoy, too, lists only the more famous Scotch version, with Angostura bitters, while Crockett specifies orange bitters (as seems to have become the accepted norm) for the Roy, and Angostura for the O’More. Crockett’s The Old Waldorf Astoria Bar Book (1935), although the Rob Roy shows up at least as far back as Ensslin’s 1917 tome, although with gum syrup in place of bitters. Nomenclaturally, given the drinks’ similarities, this was a wise choice. The Rob Roy, presumably, is the older of the drinks, while the Rory O’More’s name was probably chosen to reflect Roy’s status as a Scottish folk hero, but with, of course, an Irish bent (O’More was one of the principal organizers of the 1641 Irish Rebellion). These two cocktails (the Rob Roy quite well-known, the Rory O’More less so) are basically variants of the Manhattan, using, respectively, Scotch and Irish whiskies, albeit variations using the no-longer-in-favor 1:1 ratio of whiskey to vermouth.
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