I happen to love the unique look of a Brown Martini, aka a Rob Roy or a Perfect Rob Roy. The first time I had it was at one of Emeril’s restaurants in New Orleans. And it’s usually what I order when I visit the Martini Bar inside The Social in Newhall. I tried making it at home with a blended Scotch, Dewars or Chivas, but not only do I not keep blends much in the house, I didn’t have any Angostura bitters. Fast forward to this past Christmas and almost all the supplies I needed (except the blended scotch so we used an inexpensive single malt) had arrived. This is the recipe I found online, I made a couple of changes in italics below, and we now have a new fave for me to make at home:
Ingredients
1 1/2 ounces Scotch
1/4 ounce sweet vermouth
Angostura bitters to taste
Maraschino cherry for garnish (Oops! I know have Luxardo cherries on my list! But I tossed in a tiny slice of strawberry just for color!)
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
Preparation
Pour the ingredients into a mixing glass with ice. (I used a martini shaker, now I need a mixing glass too!)
Strain into a chilled cocktail glass. (Used martini glasses, as shown.)
Garnish with a cherry strawberry slice.
Variations on the Rob Roy:
This drink can also be served on ice in an old-fashioned glass and built right in the glass.
Dry Rob Roy: Substitute dry vermouth for the sweet vermouth and garnish with an olive.
Perfect Rob Roy: Use a 1/4 oz. of both sweet and dry vermouth and garnish with a lemon twist.
http://cocktails.about.com/od/atozcocktailrecipes/r/rbry_artf.htm
