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The Rob Roy dates from around 1894 and was apparently invented by a bartender at the Waldorf Hotel in New York. Originally it used Dewar whisky, but we're going to try something a bit different. First, I needed to decide which whisky to use. I eventually chose Black Rory, which is a blend Scotch made for the Northumberland company, Spirit of the Coquet, who are also behind a gin that is aged for 10 years. Black Rory himself was a daring smuggler and illicit distiller in the Coquet Valley in Northumberland. All sounds rather swashbuckling!
Then for the vermouth. Red vermouth the order of the day and there are a lot of great varities out there, but I decided to go for a good standard in Martini Rosso, which came out well in our Red Vermouth Tasting last year.
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25ml Black Rory
25ml Martini Rosso
Dash of Spanish Bitters
STIR with ice and strain.
Taste
This was very smooth on the tongue. After a couple of seconds, a burst of sensations dominated by the bitters transformed this into a cocktail full of remarkably animated flavours, a whole array of elements: lots of herbal notes, including something much like basil; savoury notes, like red chilli; and hints of sweet spice, like paprika.
Black Rory Whisky is available form the Coquet Website at £35 for 70cl Martini Rosso is available all over the place a litre typically costing around £11.
Dr Adam Elmegirab Spanish Bitters are available from the Whisky Exchange for around £10 a bottle.
Thanks to Adam, Billy and Sara for the help with this article.
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