Rob Roy
Manhattan goes Scottish
The Scotch Manhattan. Smoky, herbal, and warming. A drink for people who've given up on sweetness.
Ingredients
- 2 oz Scotch
- 3/4 oz Sweet Vermouth
- 2 dashes Angostura Bitters
Method
Stir Scotch, Sweet Vermouth, and Angostura Bitters with ice for 10 seconds. Strain into a chilled coupe. Garnish with cherry.
Origin disputed: earliest mention is E. F. Barry (1873), though that drink's base spirit is undocumented and likely differed from the modern Scotch variant. The modern Scotch-Manhattan formula is believed to have originated c. 1895, possibly at Duke's House, Hoboken, created by bartender Henry A. Orphal for Usher's whisky representatives, though this attribution is not beyond reasonable doubt. Alternative attribution to Waldorf Astoria Hotel also circulates. Per Difford's Guide #1681. The drink was on the 1961 IBA official cocktails list but is not currently official.
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