Read here what Luigi Tuttavilla, the eleventh Duke of Calabritto from Naples, the bartender Heinrich August Orphal and a brand ambassador from Usher’s Scotch Whisky have to do with the creation of the Rob Roy cocktail, and also find out whether and how the numerous “Scotch Manhattans” differ from each other.
40 ml Johnny Walker Black Label 40 ml Moot vermouth 1 Dash Scrappy‘s Orange Bitters
Preparation: Stirred.
Alternatively and currently preferred by us:
40 ml Johnny Walker Black Label whiskey 40 ml Antica Torino vermouth di Torino rosso 1 Dash Orange Bitters
The First Mention of the Rob Roy
The Sun, 22. August 1873 – American Fancy Drinks. [9]
On 22 August 1873, an article entitled “American Fancy Drinks” appeared in the New York “The Sun”. For the first time, a mixed drink called Rob Roy was mentioned and the recipe was also kindly given: “The Rob Roy cocktail is made with a little gum syrup, two dashes of Angostura, a few drops of oychette cordial, in a tumbler filled with fine ice, strained.”[9] For a better understanding, the first question to be asked is what is meant by an oychette liqueur? David Wondrich is of the opinion that this is orgeat. [8] Unfortunately, he does not support his statement with further explanations. So let’s leave it at that. We cannot prove whether it is true. If someone has more information on this, he is cordially invited to let us know.
It must be noted that although this is the first mention of a Rob Roy, it does not correspond to what is understood by it today, namely a mixture of Scotch and vermouth. The type of base spirit to be used is left open. There is no indication whatsoever that the same should also be used, but it is clear from reading between the lines – just a little sugar syrup with some Angostura bitters and a few drops of oychette liqueur can hardly be called a “fancy drink”. So David Wondrich correctly notes that one might well have used an American whiskey, a cognac or a Dutch gin. Why not a Scotch? The name Rob Roy suggests this. But all speculation gets us nowhere here, so let’s take it for what it is – an unspecified recipe. If oychette liqueur is indeed orgeat, however, the proximity to the older Japanese Cocktail is striking. This is prepared with cognac, orgeat and bitters, without additional sugar syrup.
The Rob Roy as a Scotch Manhattan
The San Francisco Call, 3. November 1895, page 19. [6]
The next most recent mention is in 1895. The San Francisco Call reported on it on 3 November 1895: “A new cocktail called the “Rob Roy” is a Manhattan, made with Scotch instead of rye whisky. It is excellent,”[6]
It can thus be proven that the Rob Roy as Scotch-Manhattan has been around since at least 1895. The idea, however, is older. It was already mentioned in Charlie Paul’s book “American and Other Iced Drinks” in 1887. There, however, it is called the Manhattan Cocktail, despite the Scotch used. However, since this edition is the second edition of his book, we can assume that this variant was already present in the first edition, which unfortunately is not available to us.
The reason for this Manhattan variant can perhaps be explained. The book was published in London, and already on the title page it is mentioned that Charlie Paul was working in London, at “The Aquarium” and at the American Exhibition. American whisky was certainly less common in England, and so he used the local equivalent – a Scotch – instead. But it should also be noted that in the same book he does use a rye whiskey for the Fancy Manhattan Cocktail. The variation with a Scotch is therefore at least not only due to the availability of the product, but may be a deliberate change to give the cocktail its own, new signature.
It certainly took a while for the Rob Roy to become widely known, as it was still considered something new in New York in 1897. Newspaper articles report about it: “The Fifth Avenue hotel has two new drinks this winter, the Star cocktail and the Rob Roy cocktail. The Star has a flavor of Jersey about it, for its chief ingredient is apple jack, vermouth and orange bitters making up the rest. Of course, the Rob Roy is made of Scotch whisky. It is completed by vermouth and orange bitters”.[1-270][7]
The Fifth Avenue Hotel was a luxury hotel in Manhattan between 1859 and 1908, quickly establishing itself as the most elegant in New York and the social and cultural centre of New York’s elite. [12]
Naming
The cocktail was probably named after the operetta Rob Roy by Reginald De Koven. [1-270][2][8] Its premiere took place on 1 October 1894 in Detroit, and it was first performed in New York on 29 October 1894. There it was performed at the Herald Square Theatre on Broadway a total of 235 times until 23 March 1895. [2][5][8]
This operetta takes as its theme the life of the Scottish folk hero Robert Roy MacGregor, better known as Rob Roy. The plot comprises the adventures of Rob Roy, a Scottish chieftain secretly married to the daughter of the Mayor of Perth, and Bonnie Prince Charlie, the “handsome Prince Charlie”. The latter was the exiled Charles Edward Stuart. However, the libretto takes quite a lot of artistic licence, Bonnie Prince Charlie did not enter Scotland until 11 years after Rob Roy’s death, in 1745, to assert his claims to the Scottish throne. So the two could not possibly have met. [2][4]
So who was this Rob Roy? The name Rob Roy is the anglicised form of the Gaelic “Raibert Ruadh”, or “Red Robert”. He was so called because of his red hair, which turned brown in later years. Born in 1671 and died in 1734, Robert Roy MacGregor was a Scottish folk hero and an outlaw of the early 18th century. He was actually a cattle dealer, but then became a cattle thief, extorting protection money from his neighbours to keep them safe from other cattle thieves. When the protection racket failed, Rob Roy was charged with fraud and declared an outlaw. His main creditor was James Graham, 1st Duke of Montrose. Rob Roy was imprisoned and pardoned in 1727. He is known as Scotland’s Robin Hood. [3] His life inspired several artists. In 1817, Sir Walter Scott published his novel Rob Roy, and Hector Berlioz wrote an overture called Rob Roy. The story has also been made into a film several times. [3]
Who invented the Rob Roy cocktail?
It’s not that easy to answer this question. It doesn’t take much creativity to prepare it, because it is simply a Manhattan cocktail made with scotch. So maybe it was Charlie Paul who first came up with the idea, maybe not.
More interesting, therefore, is the question of who first gave a Scotch Manhattan the name Rob Roy. Because of the presumed connection with the operetta already mentioned, this probably happened from 1894 at the earliest, but one cannot be sure. Perhaps the name is older and refers directly to Sir Walter Scott’s novel. So are there any sources that can help us answer the question more precisely?
It exists. But before we go to the place where the Rob Roy cocktail was born, we have to go to Naples. That is where Louis Calabritti, as he is called in an obituary published in the New York Sun on 18 March 1896, was born. He was born in 1818, it says, as the Duke of Calabritti. [18] An obituary in the New York Weekly Democrat is said to give the year 1819, and from this, after consulting registers of nobility, it was concluded that it must be Luigi Tuttavilla, 11th Duke of Calabritto, 9th Duke of San Germano and 3rd Prince of Conca di Mignano. [11]
Much can be said about his life, and sometimes there are contradictory statements about it. Actually, when looking at the Rob Roy Cocktail, it was enough to just briefly report on it. But we find his career very interesting to read about – it is almost the template for a successful Hollywood film. His story ran through the newspapers of 1878, for example in the New York newspaper The World under the title “A Duke Who Keeps an Inn”. The author of that piece, Harry H. Marks, later published his columns in the book. [16] He reports the following:
“Twenty-five years ago the Duke of Calabritti was one of the foremost noblemen of Italy and the leader of tho jeunesse doree of Naples. Young, handsome and very wealthy, related to the oldest and noblest families of Southern Italy, the owner of the famous old Palazzo Calabritti, and the villas, farms and lands of great Value, he was feted, courted and envied. He was given to gaming, but as he played well and was rich enough to meet all his losses this did not at first affect his position. He was a favorite in Neapolitan society, and for a time a very king among men. His great physical beauty and his fastidious dress earned for him the name of “The Beau Brummel of Naples.” [[20]] While still young the Duke of Calabritti contracted a marriage with an English lady, the daughter of a wealthy London gentleman. The match was not viewed with favor by his family, of the house of Pignatell, and wrought dismay among the match-making mothers, and the hopeful daughters of Neapolitan society. But the Duke was satisfied. After a tour of the Continent be brought his bride home and installed her in the historic palace which bears his name, and for a few months lived in married happiness. About this time, however, he began to have very bad luck at the gaming table, losing largely and steadily. First his ready money went, and then he borrowed ard still lost. One after the other his estates fell into the hands of the money-lenders until he became a comparatively poor man, and a positively poor nobleman. He then discovered, for the first time, that he had been the victim of a conspiracy on the part of a number of notorious blacklegs. It was too late, however, to repair the losses he had sustained, and his robbers had escaped with their spoils. His family, angry at the disgrace brought upon their home, had an open breach with the Duke, and he determined to leave the country. He went to Paris, where he lived for some months, and afterwards to Brussels and the Netherlands. Tired of wandering about, he determined to settle in London, and was for some time a lion in the clubs and salons of that city. He was still a gambler, and frequently played, with varying fortune, for high stakes. Playing one night at the house of a well-known English nobleman, he had a serious difficulty with one of his opponents. Just as every one had begun to forget the affair, it was recalled by the act of the Duke of Calabritti himself. In some way the name of a woman became mixed up with it, and the Duke in a lit of anger revenged himself upon his enemy by an act which brought him into serious trouble. But for the timely aid of a friend, he would doubtless have been disagreeably dealt with. The Prince of Carrini, at the time Neapolitan Ambassador in London, interested himself in the Duke’s behalf, and succeeded in getting permission for him to leave the country. The Duke accepted the terms, and determined to come to America. Meanwhile the Duke’s relations with his wife had become unpleasant. Influenced by her family, she refused to accompany him in his enforced emigration, and he accordingly left her behind. Withher dowry, which had been settled upon her before her marriage, she had ample means, and, shortly after her husband’s departure, she returned with ber three children to Naples and took up her residence in the Palazzo Calabritti, where she has since lived in strict retirement. The Duke came from London to New York in 1858 and lived for a time at the Astor House somewhat splendidly. He was accompanied by a beautiful Parisian girl, wbo was generally sup- posed to be the Duchess of Calabritti. Alter a few months of his sojourn here the Duke’s money began to be exhausted, and, unable longer to support the expenses he was incurring, he determined to go South. The Parisienne remained in the city and opened a millinery store, sending her business cards around to people who had entertained her at their homes, and thereby created a social sensation which lasted for some time and which is probably not yet altogether forgotten. The Duke next went to New Orleans, and after a sojourn of a few weeks there travelled Incognito to South America, seeing the sights of that continent, and ocoasionally, of course, gambling. He was everywhere well received, and made many friends. After a tour of several months he returned about 1860 to New York, and determined to settle down here. His eyes fell upon the quiet, out-of-the way settlement of Hoboken, where he thought he would not be disturbed. His plan was to engage in some business which would get him a living, somewhere far enough away from temptation to enable him to keep a promise he had made to himself to give up gaming forever. He accordiugly opened a little bar-room and restaurant near the ferry, and kept it so skillfully, and devoted himself so entirely to the entertainment of bis guests that it became very prosperous, and he made money. About eight years ago he built his present house, which has become celebrated for its excellent French and Italian dinners, for its choice wines, and, above all, for its macaroni, in the cooking of which the Duke is an adopt. He goes to the market himself every morning, accompanied by his servant, and selects his own meat, game and vegetables. As a rule, he superintends only the general arrangements of the house; but, on special occasions, when distinguished gentlemen are his guests, he not only cooks the macaroni himself, but also waits on the table. On such an occasion one day there chanced to be present a young Italian nobleman, Nicolo Caraffa-Policastro, Duke of Forli, who was making a pleasure-trip in the United States. The families of Caraffa and Pignatelli had been very intimate in old times in Naples, and when the Duke of Forli was a boy the Duke of Calabritti, then in his prime was a visitor at the Palazzo Policastro. As soon as the elder Duke saw the younger Duke sit down at the table he eyed him anxiously, and during the whole dinner he never took his eyes off him. When the dessert was brought the Duke of Forli looked up and his eyes met those of the landlord and waiter. “I beg your pardon,” exclaimed the Duke of Calabritti, trembling and pale, “but are you not from Naples?” “Yes,” replied the Duke, looking perplexed. “Is not your name Nicolo Caraffa-Policastro?” asked Calabritti again. “Yes,” said the other, and suddenly recognizing his questioner, “You are the Duke of Calabritti!” In a minute the two men were in each other’s arms, Calabritti exclaiming, with the tears rolling down his cheeks, “My Nicolino, my Nicolino, I have had you on my knee before you could talk my Nicolino.” Only one man in the party had known who Calabritti was. The others were at once let into the secret, and promised not to divulge it. For the Duke is not at all anxious to make his high rank known. To most of his acquaintances he is simply a verv mysterious and courteous gentleman who pays his bills promptly and never refuses to do an ace of charity when asked, a man who is evidently superior to his calling, but who is not disposed to divulge his affairs and will brook no questioning. To those who know him he says, “I like America and I like to live here. Being here, I, of coarse, want to do like the Americans and make my own living. I choose this business because in it I am always sure of two things which, on the whole, are essential to life — a good dinner and a bottle of good wine. If I get tired of this, which is very unlikely, I may go back to Italy, but at present I am very well satisfied and feel altogether contented.” In the Duke’s household in Hoboken is an old gentleman of very distinguisaed appearance and very reserved manner, who came with him here from Italy. He lives quietly, rarely talks to any one, dresses well, and seems to have no occupation. Gossips say that the mysterious gentleman is a relative of tbe Duke, but those who claim to know say that he is an old family servant of the house of Pignatelli, who alone was true to his master, and whom he has most kindly and honorably declared shall be taken care of as long as be lives. The Palazzo Calibritti, where the Duke was born, where he spent the most eventful years or his life, and where his wife and the future Duke of Calabritti still live, is well-known as one of the handsomest buildings in Naples. It stands at tbe entrance of the Chiaja, and makes a strong contrast to tbe comfortable little Hoboken hotel, known as the “Duke’s House.” [16-70][16-71][16-72][16-73]
However, there are also different versions of his life. For example, only the text published in the Deutscher Correspondent in 1886 is quoted here: “Duke Louis Calabritto, for about 20 years the manager of Mrs. A. Huncke in Hoboken, who for the last 12 years has owned Duke’s Hotel on the Ferry and formerly owned the ” Napoleon House “, died yesterday after only a two-day illness from pneumonia. The Duke was born in Naples in 1818, took part in the 1848 movement and therefore had to flee. His property was confiscated, but later returned to his wife, an Englishwoman, and two sons. He came to America and settled in Hoboken, where he took up quarters in the old ” Napoleon House,” on the corner of Washington and 1st Streets. He was soon entrusted by the owner of the hotel, Mr. Huncke, with the management of the business, and continued to run it for Mr. Huncke’s widow after his death.”[22]
Der Deutsche Korrespondent, Baltimore, 19. March 1886. [22]
– „Herzog Louis Calabritto, seit etwa 20 Jahren Geschäftsführer der Frau A. Huncke in Hoboken, welche in den letzten 12 Jahren Duke’s Hotel an der Fähre eignet und früher das „Napoleon=Haus“ besaß, starb gestern nach nur zweitägiger Krankheit an Lungen=Entzündung. Der Herzog wurde im Jahr 1818 in Neapel geboren, nahm an der 1848er Bewegung Theil und mußte deshalb flüchten. Sein Eigenthum ward confisziert, aber später seiner Frau, einer Engländerin, und zwei Söhnen zurück gegeben. Er kam nach Amerika und ließ sich in Hoboken nieder, wo er im alten „Napoleon=House,“ Ecke Washington= und 1. Straße, Quartier nahm. Er wurde bald darauf vom Eigenthümer des Hotels, Hrn. Huncke, mit der Leitung des Geschäfts betraut, und führte dasselbe auch nach Hrn. Huncke’s Tod für dessen Wittwe fort.“ [22]
The Sun, 18. March 1886, page 2. Obituary. [18]This participation in the 1848 movement is described in more detail in the already quoted obituary in The Sun and also describes some life events differently: “Soon after his father died he became a conspirator against the Government and the object of suspicion to the detectives. When Garibaldi raised his band of patriots Calabritti was one of the first to join him. While he was in this army his estate was confiscated by the Government, and he was left nearly pennyless. At the close of the war he was forced to fly to England for safety. It is said while there he married the daughter of a widowed Countess, but that this union was not happy. After several years had elapsed, friends in Italy succeeded in having the estate revert to the eldest of the Duke’s two boys. The edict which banished him from his country still remained, and he came in this country in 1858, and, being compelled to work, accepted employment in the Hunke Hotel in Hoboken. The building is directly in the front of the ferry. The Duke soon became manager of the establishment, and at the death of the owner he became the owner. He caused his name to be changed by the Legislature to Duke, and he called his hotel by that name. A few years ago, a friend said yesterday, Calabritti was recalled from exile, but he refused to go. He said his wife and children had left him to his fate for many years, and he had warmer friends in Hoboken than in Italy.”[18]
Charles Haynes Hashwell recounts in his memoirs: “About this period, or a few years earlier, an Italian, the Duke of Calibretto, accompanied by a French Count, arrived here, and they were received in society. It occurred that the Count was so exceptionally fortunate in card playing that his company was eschewed by the young men who had associated with him, and he soon returned to France. The Duke remained, and a question arising as to the authenticity of his rank, Mr. August Belmont, through his foreign correspondence, learned that not only was he a veritable duke, but that he represented one of the very oldest of the Italian nobility. Soon after he entered the employment of a man who kept a public-house in Hoboken on the road to Hackensack, and upon the death of the proprietor of the house, he assumed it, and later he occupied a house fronting the ferry at Hoboken, designating it “The Duke’s House,” which he maintained for a long time in high reputation for excellence of cooking and service.”[17-538]
But we straggle … interesting as the Duke’s curriculum vitae may be, we must return to the Rob Roy cocktail. We have now understood the Duke’s position in New York society, but we are still missing a few important words about how well-known and popular The Duke’s House was – because that is where the life of the Rob Roy Cocktail begins.
The Duke’s House
Duke’s House before the fire. [15]We are told: “The somewhat famous hotel and restaurant in Hoboken, opposite the ferry landing, called “The Duke’s House”, is known by that name to most New Yorkers and to all Jerseymen. It has long been a place of resort for the better classes of Hoboken, and has been the scene of many an enjoyable dinner given by wealthy gourmets of other cities, and especially by some foreign residents of New York.”[16-70] For example, Johan Jacob Astor, William Vanderbilt and Jay Gould were also regulars. [11] The restaurant served the best food available on the market and the adjoining cafe offered the best imported and local wines, liquors, cordials, ales, beer or porter and cigars. [15-10]
The Duke’s House was very well known. In addition, a change in New York law in 1896 caused saloons in New Jersey to become very popular; people flocked to them, especially those in Hoboken, which was accessible from Manhattan by ferry. The New York World of 6 April 1896 describes the crowds at The Duke’s Hous: “The Duke’s House, in Hoboken, just outside the terminal of the Barclay and Christopher street ferries, was crowded to the doors all day. Five bartenders were worked to their limit. Many who came over from New York carried baskets in which they stowed bottles of whiskey and lager. At one time during the afternoon the saloon was so crowded that the proprietors had to lock the doors until some of the crowd could get sated with beer and whiskey and leave. Then, as the satisfied customers departed, the man on the door would cry “Next!” and a customer would squeeze in. … At nightfall the streets leading to the ferries were rendered almost impassable by returning New Yorkers, who traveled zig-zag way. The crowds were noisy, but happy, and the police had little to do. … The Raines law has increased the value of every saloon in Hoboken, particularly those directly adjoining the ferries.”[21]
So what does all this have to do with the Rob Roy? Well, it’s important to understand what kind of place The Duke’s House was, how busy it was, and what kind of clientele frequented it. Because as we will soon reveal, the first Rob Roy was prepared there. Since it was a popular meeting place, the Rob Roy was certainly quickly carried from there to New York. It was not only at The Duke’s House that New York’s high society frequented, but also at The Fifth Avenue Hotel – where the Rob Roy cocktail was touted as something new in 1897. So we can well imagine that this novelty from The Duke’s House was also publicised at The Fifth Avenue Hotel by the regular customers there.
But how do we know that the Rob Roy was created at The Duke’s House?
The genesis of the Rob Roy cocktail
In 1941, G. Selmer Fougner dealt with Hungarian Tokay in his column “Along the Wine Trail”, which appeared in the New York Sun. A reader wrote a letter to the editor, giving details about Rob Roy, [8][10] dwhich must make us sit up and take notice. Unfortunately, we could not find the original quote, but we could find a transcript of it. There it says: “Do you remember the Hotel Hungaria, in the ‘90s, located between 14th and 15th streets? My brother, a barkeeper of fifty years’ experience, worked there several years. He also worked at Duke’s House, Hoboken, for many years as well as in other thirst emporiums in Hoboken. He claims to have originated the Rob Roy Cocktail about 1895 when he got a $10 check from the Police Gazette for the recipe, as they used to offer prizes in those days. He says that Usher’s salesman used to come into Duke’s House regularly to sell his product. One day a bunch of men were in Duke’s House drinking Manhattan cocktails at a table when Usher’s man came in and was invited to drink with the boys. He said: “It’s not ethical for me to drink anything that does not contain Usher’s Scotch whiskey.” So the boys told my brother to make a round of cocktails and put in Usher’s instead of American whisky. They praised the new taste, then the boys said we must give it a name and someone, evidently up on Scotch history, suggested ‘Rob Roy.’ I would like to know if there is a Rob Roy cocktail listed in any of the books on the subject. For one who hardly ever touches anything stronger than coffee, tea or milk, one might think that your column has no interest for me. But it has, for its friendly tales are very informative.” [11]
Heinrich August Orphal
What was the name of this bartender? Unfortunately, this is not stated. But David Wondrich came across another letter to the editor – in which magazine we unfortunately do not know – in which the writer says that his brother „was a barkeeper and for a long time worked at the Little Hungary Café; he invented the Rob Roy cocktail.“ This text was signed G. Fred Orphal from Brooklyn. So we’re looking for a bartender with the last name Orphal. David Wondrich now searched the relevant genealogical sources on the net and came across a Henry A. Orphal who lived and worked as a bartender in Hoboken between 1895 and 1896. [1-271][8] Henry August Orphal was born on 25 February 1866 in Germany, there certainly with the name Heinrich August, arrived in the USA in June 1881 and was naturalised there on 1 April 1887. He married Emma Louise Messnick on 3 June 1890. [23][24][25] Unfortunately, it is not stated where in Germany Heinrich August Orphal came from.
The Police Gazette
The recipe of the Rob Roy cocktail is said to have won a Police Gazette award. Unfortunately, we could not find any reference to it in the magazine, just as others have not found anything either. [11] This is a pity, because it would be proof for the statement that Henry Orphal mixed the Rob Roy Cocktail. Perhaps not all issues have been scanned yet, perhaps the reference has been overlooked so far, or perhaps the award was simply not included in the print.
Other legends of origin
One also reads that the Rob Roy was created at the Waldorf Astoria in New York City, [26][28] but there is no evidence for this. It is probably not true. It should also be pointed out that although the Rob Roy is listed in the book “Old Waldorf Bar Days”, [27] there is no mention whatsoever that it was created in the hotel itself. If this were the case, it would certainly be recorded in the book, because the book originated from documents of the hotel bar. However, based on what has been said so far, one can imagine that the hotel bar was one of the first to offer the Rob Roy in New York City.
What is a Rob Roy anyway?
Next, let’s ask ourselves what a Rob Roy cocktail actually is. It is said to be a Manhattan cocktail made with Scotch. We have already analysed in detail what is meant by a Manhattan Cocktail. So let’s reproduce the insights we gained there here:
We have grouped the different variants, dividing them on the one hand into:
plain = without flavouring agent
fancy = with flavouring (e.g. curaçao, maraschino or absinthe)
On the other hand, a distinction is made according to the sugar content:
sweet = with sugar (syrup)
dry = without sugar(syrup) and with Italian (sweet) vermouth
extra dry = without sugar(syrup) and with French (dry) vermouth.
Based on this, we had established that there are the following variants, with optional ingredients in brackets:
So if a Rob Roy is supposed to be a Manhattan Cocktail with Scotch, the latter conclusion should also apply to him. Is this really the case? So let us proceed to a more detailed analysis. First, however, it should be said that before 1900 we have only taken into account those recipes that also give exact quantities. This means that the newspaper articles are omitted, including the one from 1897 in which a Rob Roy is declared to be a Manhattan Cocktail with scotch, vermouth and orange bitters. That leaves two recipes from that period. This is statistically insufficient; nevertheless, the following charts also show this period, and we ask that this fact always be taken into account. We have included in the analysis of the Rob Roy Cocktail all recipes that call themselves Rob Roy, with one exception. We ignore Jacob Abraham Grohusko’s 1908 recipe, which consists of sherry and vermouth with a little curaçao. This makes it more like a variation of the Adonis Cocktail and has nothing whatsoever to do with a Rob Roy.
Rob Roy – Name overview.
For the following analyses, however, we have not only selected those recipes that are called Rob Roy, but also those that correspond to the general definition of a Manhattan cocktail (prepared with Scotch). The analysis will then show whether a Rob Roy can be defined as broadly as a Manhattan Cocktail.
As the result shows, there are countless mixed drinks that correspond to a Scotch Manhattan. There is quite a confusion. The question must now be whether there are differences or similarities, and how this variety of names is to be assessed. Are the differences sufficient to justify a different name?
In total we found almost 500 recipes and 47 different names! In the following, we will go into more or less detail, but pay more attention only to those that are mentioned in a statistically relevant number.
Around 35% of the recipes are called Rob Roy, followed by Affinity (around 10%), Thistle (around 9%), and then slightly behind at around 3% to 4% in descending order The Flying Scotsman, Highland Fling, Express Cocktail, Beadlestone Cocktail, York Cocktail, Highland Cocktail and Beals Cocktail.
So let’s first look at what a Rob Roy is actually supposed to be. Let’s leave aside the recipe from 1873. Although this is the first mention, it is something quite different and does not appear in later years. In 1895, the San Francisco Call wrote that a Rob Roy was a Manhattan Cocktail in which a Scotch was used instead of a rye whiskey.
Rob Roy Cocktail
Base spirit
Rob Roy – Base spirits.
As always, there are deviations and aberrations. Some authors specify whisky in general instead of Scotch, some even want to prepare a Manhattan Cocktail, as they call for Rye or Bourbon, and even Apple Brandy or Cognac are mentioned. The variations between 1920 and 1933 may be explained by Prohibition. Scotch was certainly more difficult to obtain than other whiskey, and so the recipes were adapted. The considerable deviation between 1934 and 1941, on the other hand, is inexplicable. One would have expected more Scotch to be suggested again. Despite these deviations, however, it can be said that there is agreement that a Rob Roy should be made with Scotch.
Vermouth
Rob Roy – Vermouth.
According to the above summary, a Manhattan can be prepared with either Italian vermouth (dry) or French vermouth (extra dry). We would like to expand this definition at this point. Not only with the Manhattan Cocktail, but also with the Martini Cocktail or here with the Rob Roy, there is an intermediate form, namely when Italian and French vermouth are used at the same time. This is what we call “perfect”. Not because it is the perfect recipe for us, but because this mixture is often described as such in the books, for example as “Perfect Manhattan Cocktail” or “Perfect Martini Cocktail”.
We can deduce that a Rob Roy was prepared with Italian vermouth before 1900. After that, in just under half of the cases, also with French vermouth. From 1920 onwards, both are used together, even if only to a small extent. So if one wants to generalise, the general understanding is that a Rob Roy is prepared with Italian vermouth in around 68% of cases, and French in around 26% of cases, considered over the entire period. “Perfect” is an option in only about 6%. This is an important finding. Of course, all three cases are covered by the general Manhattan definition. However, we must take into account that there are other names for Scotch Manhattans, such as the Affinity, and this variant – as a following analysis will show – is prepared with Italian and French vermouth. This makes it strictly speaking a “Perfect Rob Roy”, but since the name Affinity has become accepted for this variation, we have to make a separation at this point, where it is a question of defining a Rob Roy in general. It can perhaps be compared to our current understanding of what a Martini Cocktail and what a Martinez Cocktail should be. The two are historically identical, and yet today the Martini Cocktail is the dry form and the Martinez Cocktail is the sweet form.
So let’s summarise: The Rob Roy should be prepared with Italian vermouth, but a French one is still permissible. It remains to be noted that there are three publications from Prohibition times that use sherry instead of a vermouth. This is a variation to be disregarded. To call it Rob Roy is actually a mistake.
Ratio of whisky to vermouth
Rob Roy – Ratio of whisky to vermouth (compared to the averages formed from the Brooklyn Cocktail, Manhattan Cocktail and Rob Roy).
In the case of the Rob Roy – as we have already established with the Manhattan Cocktail and the Brooklyn Cocktail – it is clear that Prohibition, despite opinions to the contrary, has no influence on the dryness of the cocktail. One should not look at the maximum and minimum, but at the average. Otherwise, one erroneously concludes from the exception to the general.
Before and after Prohibition, the ratio of whisky to vermouth is virtually identical. Even the Second World War shows no influence. Only between 1942 and 1959 does the average ratio increase from around 1.5 to 1.85, and from 1960 onwards it is around 2. This may be evidence that the quality of vermouth deteriorated and that people therefore used less of it. We go into more detail on this subject in the article on the Brooklyn Cocktail. Finally, we would like to present a graph showing all three cocktails we have examined so far with their average mixing ratio.
Liqueur and sugar syrup
What about the possibility of making Rob Roy fancy with liqueurs? Is sugar added to make it “Sweet Rob Roy” in the sense of our definition?
Rob Roy – Liqueurs and sugar syrup.
The frequent use of sugar syrup between 1900 and 1919 is striking, but this can be explained by the data. As early as 1900, James Mahoney published a Rob Roy that contained a sweet & sour mix in addition to scotch, vermouth and bitters. He adds 1/4 teaspoon of lemon juice and 1 teaspoon of sugar syrup to his Rob Roy. This recipe was picked up in other books until Prohibition, which explains the accumulation. However, lemon juice does not belong in a Manhattan Cocktail, nor in a Rob Roy, as the mass of recipes shows. So we should regard this deviation as a curiosity at the margin. From the rest of the data, we can see that sugar syrup is hardly ever used, and the same goes for liqueur. Both are most often used in prohibition times, perhaps to cover up poor whisky quality?
Based on this analysis, we can say that a Rob Roy is generally prepared neither with sugar syrup nor with liqueur, even if there are a few exceptions.
Bitters
While it is sufficient for a cocktail to have the bitters of a vermouth, what about the additional use of bitters?
Rob Roy – Bitters.
For the most part, Rob Roy does not do without additional bitters. Considered over all times, in about 80% of the cases a bitter is used in addition to the vermouth.
There are now numerous bitters that are used in the recipes. Angostura bitters are the most popular across all recipes at around 60%, followed by orange bitters at around 30%. Abbott’s, Boker’s, Campari, Peychaud’s, Aromatic Bitters or just Bitters in general are also suggested. All of these can also be used in combination with each other. If two bitters are used at the same time, Angostura and orange bitters are preferred.
Rob Roy – Bitters (detailed view).
Zest
Next, let’s clarify the question of whether the Rob Roy is sprinkled with a zest.
Rob Roy – Zest.
The time before 1900 is statistically not reliable. In the two relevant recipes, the Rob Roy was sprinkled with a lemon zest. However, since from 1900 onwards no zest is used in 70% to 75% of the cases, one can assume that this will also have been common practice before 1900, and only the recipes with zest have come down to us. Occasionally, orange zest is also suggested, but only to a very small extent.
So let’s keep in mind that Rob Roy is usually prepared without zest. However, one can optionally use one.
Garnish
Rob Roy – Garnish.
The period before 1900 is not adequately covered by recipes. Between 1900 and 1960, 70% of the time, no garnish is used. If it is, a cherry is preferred before the olive. What should be used is certainly related to the sweetness of the Rob Roy. For sweet drinks, a cherry was generally used, for dry ones an olive. The hazelnut or pickled onion is a curiosity on the side. It was not until the 1960s that the ratio was reversed. In about 70% of the recipes, the Rob Roy is garnished, the cherry is used in about 3 out of 4 cases.
Summary
What emerges from the previous analysis? What picture emerges when we generalise? A Rob Roy is made with Scotch, vermouth and bitters. Italian vermouth is used predominantly, French vermouth is optional. Liqueurs or sugar syrup are not added. Optionally, the bitters can be omitted, but Angostura bitters are preferred, followed by orange bitters. Sprinkling with a lemon zest is optional. Also optional is serving with a cherry, less common is an olive. Until 1960, however, this was only provided in around 30% of cases.
So, generally speaking, we come to the following conclusion:
Rob Roy: Scotch + Italian vermouth (optionally French) (+ bitters) (+ garnish: lemon zest, cherry or olive).
Thus, a Rob Roy does not encompass the entire spectrum covered by a Manhattan Cocktail. The Rob Roy is not prepared “sweet” and not “fancy”, but only “dry plain” or “extra dry plain”, and the mixed form “perfect plain” practically does not occur.
Affinity Cocktail
Base spirit
Affinity – Base spirits.
The base spirit of an Affinity Cocktail is clearly defined: It is a scotch, even if it is occasionally stated that you should (generally) use a whisky.
Vermouth
Affinity – Vermouth.
It is the same with vermouth. A combination of Italian and French vermouth is always used. Only from 1960 onwards is one not quite so sure, but to use only Italian vermouth in an affinity cocktail is nonsense.
Ratio of whisky to vermouth
Affinity – Ratio of whisky to vermouth.
Interestingly, the Affinity Cocktail does not show such a pronounced increase in the ratio over time. In principle, it is always made from equal parts of Scotch, Italian and French vermouth, which explains the average ratio of whisky to vermouth of 0.5.
Liqueur and sugar syrup
Unlike the Rob Roy, no liqueur or sugar syrup is ever used in an Affinity Cocktail.
Bitters
Affinity – Bitters.
In about 70 per cent of all cases, an Aromatic Bitter, or as belonging to this group, an Angostura Bitter, is recommended, so that one can assume that this type of bitter is to be used by default. As a deviation, it is suggested to use Pechaud’s bitters, orange bitters or even Campari, or even to do without a bitter altogether. But these exceptions were only ever present for a relatively short period of time and failed to gain acceptance.
Zest and garnish
Affinity – Garnish.
You can see that initially an affinity cocktail was almost always sprinkled with a lemon zest and served with a cherry. With Prohibition, the cherry disappeared, after which it is only added in around 30% of cases. The use of a lemon zest decreased steadily after Prohibition, also to around 30%.
Summary
The Affinity Cocktail is clearly distinguishable from a Rob Roy. In a Rob Roy, one uses an Italian vermouth, in the Affinity Cocktail a combination of Italian and French.
Rob Roy: Scotch + Italian vermouth (French optional) (+ bitters) (+ garnish: lemon zest, cherry or olive).
Affinity Cocktail: Scotch + Italian vermouth + French vermouth + bitters (+ garnish: lemon zest, cherry)
Other combinations of Scotch with vermouth
Thistle
We will not include statistics for the Thistle as a graphic here, as this does not add any value. There are several different mixed drinks that bear this name.
In 1895, a variant is published that consists of scotch, bitters and lemon zest. This is printed again in 1933.
In 1900 it is a mixture of scotch, abricotine, pineapple syrup and lemon juice, which is published again in 1913 and 1917.
In 1937 it is a combination of French vermouth, orange juice, whisky and Drambuie.
1979 ist es Brandy mit Creme de Menthe und etwas Chilli.
In 1979 it is brandy with creme de menthe and a little chilli. The variant we are interested in, a mixture of scotch and vermouth, shows little variance across the times. Looking at the recipes, one can easily generalise: Scotch is mixed with Italian vermouth, initially in a ratio of 2:1, later preferably 1:1, though occasionally 1:2 or 8:3 are also suggested. Angostura bitters (rarely also orange bitters) are added, and a lemon zest is usually sprinkled on top. From 1942 onwards, however, this is dispensed with.
Thistle: Scotch + Italian vermouth + bitters (+ garnish: lemon zest) = Rob Roy
Thus, the Thistle is no different from the Rob Roy.
York Cocktail
There is a certain confusion about the York Cocktail. There are other drinks with this name. Sorting by the order of first publication, the following picture emerges, with an indication of the percentage frequency of the recipe across all times.
1895 Whiskey, Italian vermouth and bitters, optionally lemon zest (approx. 33%)
1901 Scotch, Italian vermouth and bitters, optional lemon zest (approx. 15%)
1908 French vermouth, orange bitters and Dougbenia tonic (approx. 9%)
1910 Italian vermouth with lime (approx. 9%)is mentioned 9 times (approx. 27%)
1920 Italian vermouth, French vermouth and bitters (approx. 3%)
1933 French vermouth, maraschino and bitters (approx. 3%)
So it’s unclear what a York Cocktail is supposed to be. Is it a Manhattan Cocktail? After all, in the early years a whiskey is called for, not a Scotch. Is it supposed to be made with scotch and Italian vermouth? Then it would be comparable to the Rob Roy. Should it be made with scotch and French vermouth and orange bitters? Then it would be a Beadlestone Cocktail with orange bitters. Is it perhaps a completely different mixed drink? No convincing definition exists with a convincing majority of recipes. So in this case one would certainly do quite well to ignore the name York Cocktail. There are too many ambiguities.
Other mixtures
As the list of names shows, there are numerous names for mixed drinks with scotch and vermouth. However, these are mostly variations of a Rob Roy Cocktail or an Affinity Cocktail.
Rob Roy: Scotch + Italian vermouth (French optional) (+ bitters) (+ garnish: lemon zest, cherry or olive)
Beadlestone Cocktail = Scotch + French vermouth
Eva = Scotch + Italian vermouth + orange bitters
Express Cocktail = Scotch + Italian vermouth + orange bitters
Flying Scotsman: Scotch + Italian vermouth + bitters = Rob Roy + sugar (alternatively Grenadie instead of sugar)
Harry Lauder Cocktail = Scotch + Italian vermouth + sugar syrup = Rob Roy + sugar
Highland Cocktail = Scotch + Italian vermouth (+ bitter)
Yellow Dog = Scotch + Italian vermouth + bitters + garnish: cherry
Affinity Cocktail: Scotch + Italian vermouth + French vermouth + bitters (+ garnish: lemon zest, cherry).
Beals Cocktail = Scotch + Italian vermouth + French vermouth = Affinity without bitters.
As we can see from this analysis, all published mixtures can in principle be traced back to two basic patterns: Rob Roy Cocktail and Affinity Cocktail.
Sources
David Wondrich: Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to „Professor“ Jerry Thomas, Pioneer of the American Bar. 2. Auflage. ISBN 978-0-399-17261-8. New York, 2015
Charlie Paul: American and Other Iced Drinks Containing the Most Approved Recipes for Making the Principal „Drinks“ Used In the United States and Throughout the World. London, McCorquodale & Co. Limited, London, 1887.
Albert Stevens Crockett: Old Waldorf Bar Days. With the Cognomina and Composition of Four Hundred and Ninety-one Appealing Appetizers and Salutary Potations Long Known, Admired and Served at the Famous Big Brass Rail; also A Glossary for the Use of Antiquarians and Students of American Mores. New York, Albertine Press, 1931.
The Rob Roy cocktail is made with a little gum syrup, two dashes of Angostura, a few drops of oychette cordial, in a tumbler filled with fine ice, strained.
1884 Charlie Paul: American and other drinks. Seite 32. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of angostura bitters, ditto of plain syrup; add half a liqueur glassful of vermouth, half wine glassful of Scotch whiskey; stirr well with spoon and put small piece of lemon on top.
1887 Charlie Paul: American and Other Iced Drinks. Seite 48. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth, half wine glassful of Scotch Whiskey; stir well with spoon and put small piece of lemon on top.
A new cocktail called the “Rob Roy” is a Manhattan, made with Scotch instead of rye whisky. It is excellent,
1895 George J. Kappeler: Modern American Drinks. Seite 44. York Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters, one-half jigger whiskey, one-half jigger vermouth. Mix, strain into cocktail-glass, squeeze piece of lemon-peel over the top. Serve.
1895 R. C. Miller: The American Bar-Tender. Seite 43. Thistle Cocktail.
Thistle Cocktail, same as above, using Scotch whiskey.
Seite 43. Whiskey Cocktail.
(Use small bar glass.) 3 or 4 dashes of gum syrup. 2 do. bitters (Angostura.) 1 wine glass of whiskey, and a piece of lemon peel. Fill one-third full of fine ice; shake and strain in a fancy wine glass.
the Rob Roy is made of Scotch whisky. It is completed by vermouth and orange bitters
1898 Anonymus: Before & After Dinner Beverages. Seite 14. Rob Roy.
Fine ice in tumbler or mixer, with one-half jig- ger of Scotch Whiskey, one-half jig- ger of Italian Vermouth. Mix and strain into cocktail-glass, squeezing piece of lemon- peel on top, and drop in glass.
1898 Anonymus: Cocktails. Seite 33. Rob Roy Cocktail.
FILL a mixing-glass half-full fine ice. Add two Bitters dashes Boker’s bitters, one-half jigger Scotch Scotch Whiskey whiskey, one-half jigger Italian vermouth. Mix and Italian Vermouth strain into cocktail-glass. Place a small piece lemon Lemon Peel peel on top.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 262. St. Joseph’s Cocktail.
(Use a large bar glass.) 3/4 glass of fine-shaved ice; 1 or 2 dashes of gum syrup; 2 or 3 dashes of bitters (Boker’s genuine only); 1/2 wine glass of French vermouth; 1/2 wine glass of Scotch whiskey; Stir up well with a spoon, strain into a cocktail glass; putting a medium-size olive into it, squeeze a piece of lemon peel on top and serve.
1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 40. Rob Roy.
Fill mixing glass two-thirds full fine ice. 1/4 teaspoonful of lemon juice. 1 teaspoonful of syrup. 2 dashes of orange bitters. 1 dash Peychand’s bitters. 2-3 wine glass Scotch whisky. 1-3 wine glass French Vermouth. Stir well and strain into a cocktail glass and serve.
1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 47. Thistle.
Is made the same as the Shamrock, using O. V. H. Scotch whisky instead of Irish whisky.
Seite 43. Shamrock.
Put a piece of ice in a glass that you would use for making a high ball. 1 teaspoonful Abricotine (Eagle Creme D’Apri- cot). 2 teaspoonfuls pineapple syrup. 2 teaspoonfuls lemon juice (or a lime). 1 wine glass Bushmill’s Irish whisky. Fill up with ginger ale, stir gently, and serve.
1901 Anonymus: The Cocktail Book. Seite 22. Rob Roy Cocktail.
Use Mixing Glass. TWO dashes orange bitters; two-thirds Scotch whiskey; one-third Italian ver- mouth. Fill with ice, mix, and strain into a cocktail glass. Serve an olive in the glass.
1901 Anonymus: The Cocktail Book. Seite 23. Thistle Cocktail.
Use Mixing Glass. TWO dashes Angostura bitters; one- third Italian vermouth; two-thirds Scotch whiskey. Fill with ice, mix, and strain into a cocktail glass. Add curl of lemon peel.
1901 Anonymus: The Cocktail Book. Seite 28. York Cocktail.
Use Mixing Glass. ONE dash Boker’s bitters; two dashes orange bitters; two-thirds Scotch whiskey; one-third Italian vermouth. Fill with ice, mix, and strain into a cocktail glass.
1902 Anonymus: The Cocktail Book. Seite 20. Rob Roy Cocktail.
Use Mixing Glass. THREE dashes Angostura bitters; two- thirds Scotch whiskey; one-third Italian vermouth. Fill with ice, mix, and strain into a cocktail glass. Serve an olive in the glass.
1902 Anonymus: The Cocktail Book. Seite 21. Thistle Cocktail.
Use Mixing Glass, TWO dashes Angostura bitters; one- third Italian vermouth; two-thirds Scotch whiskey. Fill with ice, mix, and strain into a cocktail glass. Add curl of lemon peel.
1902 Anonymus: The Cocktail Book. Seite 26. York Cocktail.
Use Mixing Class. THREE dashes Angostura bitters; two- thirds Scotch whiskey; one-third Italian vermouth. Fill with ice, mix, and strain into a cocktail glass.
1903 Anonymus: Manuel du Cocktail. Seite 20. Rob Roy Cocktail.
Se servir du verre à mixtion. TROIS gouttes d’angostura, deux tiers de whiskey écossais et un tiers de vermouth italien. Remplir le verre de glace, mélanger et filtrer dans un verre à cocktail. Mettre dans le verre une olive.
1903 Anonymus: Manuel du Cocktail. Seite 21. Thistle Cocktail.
Se servir du verre à mixtion. DEUX gouttes d’angostura, un tiers de vermouth italien et deux tiers de whiskey écossais. Remplir de glace, mélanger, et filtrer dans un verre à cocktail. Ajouter un zeste de citron.
1903 Anonymus: Manuel du Cocktail. Seite 26. York Cocktail.
Se servir du verre à mixtion. TROIS gouttes d’angostura; deux tiers de whiskey écossais, un tiers de vermouth italien. Remplir de glace, mélanger et passer dans un verre à cocktail.
1902 Charlie Paul: American andother Iced Drinks. Seite 37. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth, half wine-glassful of Scotch whiskey; stir well with spoon and put small piece of lemon on top.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 4. Rob Roy Cocktail.
2 dashes orange bitters 1/2 jigger Scotch whisky 1/2 jigger Italian vermouth Lemon peel Ice Stir and strain into cocktail glass.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 133. Rob Roy.
1 dash of orange bitters. 2/3 Scotch whiskey. 1/3 Italian vermouth.
1905 Anonymus: Bebidas americanas. Seite 11. Mac Donald cocktail.
Se media la cotelera de pedaci- tos de hielo, y se añade: 1 cucharadita de curaçao, 4 gotas de angostura, 1/2 copa mediana de whisky, 1/2 copa mediana de vermout Torino. Se mezcla bien y se sirve.
Anmerkung: Als Whisky sollte man sicherlich einen Mac Donald Whisky verwenden, denn nur so ergibt der Name einen Sinn. Beispielsweise in 1903 Anonymus: Manuel du cocktail gibt es auf Seite 63 eine Anzeige: “Long John’s D.P. Macdonald Genuine Scotch Whisky”.
1905 Anonymus: The Gorham Cocktail Book. Seite 35. Rob Roy Cocktail.
Two dashes Boker’ s bitters, one-half Bitters jigger Scotch whiskey, one-half jigger Scotch Whiskey Italian vermouth, small piece lemon peel. Italian Vermouth . Lemon Peel FILL a mixing-glass half-full fine ice. Add two dashes Boker’s bitters, one-half jigger Scotch whiskey, one-half jigger Italian vermouth. Mix and strain into cocktail-glass. Place a small piece lemon peel on top.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 43. Rob Roy Cocktail.
Use mixing glass half full of ice. 3 dashes of lemon juice. 2 dashes syrup. 2 dashes orange bitters. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 1/2 jigger Scotch whiskey. 1/2 jigger French Vermouth. Stir well; strain into a cocktail glass with olive or cherry, and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 44. York Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters, one-half jigger whiskey, one-half jigger vermouth. Mix, strain into cocktail-glass, squeeze piece of lemon-peel over the top. Serve.
1906 George Spaulding: How to Mix Drinks. Seite 16. Rob Roy.
Use large glass. Lemon juice, three dashes. Syrup, two dashes. Orange bitters, two dashes. Angostura bitters, one dash. Scotch whiskey, one quarter wine glass. French Vermouth, one quarter wine glass. Stir well and strain into cocktail glass, add olive or cherry.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 38. Yellow Dog.
Take one-half a cocktail-glass of Scotch whiskey, and One-half a cocktail-glass of Italian Vermouth. Fill the mixing glass with ice; shake well and strain into a bar-glass. Add a small piece of orange peel.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 42. Benton Cocktail.
Take two dashes of orange bitters, One-half a cocktail-glass of Italian Vermouth, and One-half a cocktail-glass of Scotch whiskey. Fill the mixing-glass with ice; shake well and strain into a cocktail-glass. Serve with a lemon peel.
1907 Charles Smith: Smacks and Smiles. Seite 95. Rob Roy Cocktail.
Use a large bar glass. 2 dashes of Orange bitters. 1 ” ” Maraschino. 1/3 Martin Rossi Vermouth. 2/3 Stewarts Scotch whisky. Stir up well in clean ice, strain into cocktail glass, twist a piece of peel on top, and serve.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 157. Scotch Cocktail.
Second prize, 1907 — F. C. Coutts, with J. F. Charles Cabinet Saloon, South Butte, Montana. Use mixing glass half full of cracked ice, three dashes of gum syrup, two dashes of Maraschino, two dashes orange bitters, one pony Scotch whiskey, one pony French Vermouth; stir well; strain in cocktail glass; add sherry and twist lemon peel.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 158. York Cocktail.
Two dashes orange bitters, equal amount of Ital- ian and French Vermouth and one dash Dougbenia tonic.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 17. Beals Cocktail.
50% Black and White Scotch whisky 25% Chappaz French Vernrouth 25% Bailor Vermouth 1/2 glass cracked ice. Frappe and serve in bar glass.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 50. Rob Roy Cocktail.
Dash of Curacao 50% Sherry wine 50% Ballor Vermouth 1/2 glass of cracked ice. Stir, strain and serve.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 28. Rob Roy Cocktail.
A LA JOHNNY KENT, SAN FRANCISCO, CAL. Into a small mixing-glass of cracked ice put two dashes of Orange bitters, two drops of Angostura bitters, half a jigger of French vermouth and half a jigger of good Scotch whiskey; stir well, strain into a chilled cocktail glass, squeeze a piece of lemon peel over the top and serve with ice water on the side.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 30. York Cocktail.
This beverage was named and popularized by a firm in New York City which advertised and introduced a line of bottled cocktails.
1909 Carlos Golfrin: Manual del cantinero. Seite 218. Mac Donalds cocktail.
Échese en un recipiente apropiado la necesaria can- tidad de hielo en pedacitos para mediarle, y agrégue- sele: Curazao . . . . . . . . . . . . . . . . 1 cucharadita Bitter angostura . . . . . . . . . 4 gotas Whisky . . . . . . . . . . . . . . . . . 1/2 copa mediana Vermouth de Torino. . . . . . 1/2 — —
1909 Charlie Paul: American and Other Iced Drinks. Seite 39. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth half wine-glassful of Scotch whiskey; stir well with spoon and put small piece of lemon on top.
1909 George J. Kappeler: Modern American Drinks. Seite 44. York Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters, one-half jigger whiskey, one-half jigger vermouth. Mix, strain into cocktail-glass, squeeze piece of lemon-peel over the top. Serve.
1909 Jacob A. Didier: The Reminder. Seite 1. Affinity Cocktail.
Use a mixing glass. 2 dashes Aromatic bitters. 1/3 drink French vermouth. 1/3 drink Italian vermouth. 1/3 drink Scotch whiskey. 1/2 glass cracked ice. Stir, strain, twist lemon peel over top, add cherry and serve.
1909 Jacob A. Didier: The Reminder. Seite 16. Rob Roy Cocktail.
Fill mixing glass half full of cracked ice. 1 dash of lemon juice. 2 dashes of syrup. 1 dash of orange bitters. 1 dash of Peychaud or Angos- tura bitters. 2/3 drink of Scotch whiskey. 1/3 drink of French vermouth. Stir, strain into cocktail glass and serve.
1909 Jacob A. Didier: The Reminder. Seite 21. Yellow Dog Cocktail.
Use mixing glass. 1/2 drink Italian vermouth. 1/2 drink Scotch whiskey. 1/2 glass cracked ice. 1 piece of orange peel. Shake, strain into a cocktail glass and serve.
1909 John Applegreen: Applegreen’s Bar Book. Seite 4. Rob Roy Cocktail.
1910 Anonymus: 101 Drinks and How to Mix Them. Hiawatha.
The Indian word for “Let’s have another.” Fill mixing glass half- Dash of Bitters full of fine ice Add olive for luck Two parts Scotch (you’ll need it) One part French Vermouth
1910 Anonymus: 101 Drinks and How to Mix Them. Highland Fling.
Ho-hum. Have you read any good books late- ly? (Oh, yeah?) Two dashes Orange Fill with ice, mix and Bitters strain into a cocktail Two-thirds Scotch glass One-third Italian Serve with olive Vermouth
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 30. Beals Cocktail.
50% Scotch whiskey 25% French Vermouth 25% Italian Vermouth 1/2 glass cracked ice. Frappe and serve in bar glass.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 77. Rob Roy.
50% Scotch whiskey 50% Italian vermouth 3 dashes Peychard bitters 1/2 glass of cracked ice. Stir, strain and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 94. York Cocktail.
100% Italian vermouth Juice of 1/2 lime in glass, drop peel in glass. Fill glass with cracked ice. Shake, strain and serve.
1910? J. Rey: Guide du Maître d’Hôtel et du Restaurateur. Seite 266. Manhattan-Cocktail.
Mélangez dans un verre à soda : 1/2 verre à Xérès de vermouth italien (si le cocktail est demandé “dry” on emploie du vermouth français), 1/2 do. de Scotch whisky; 1/2 verre à liqueur de curaçao Marnier; 4 gouttes de Peach bitter; 2 cuillerées de glace pilée; passez-le et servez-le avec un zeste de citron dans le verre, ou une cerise cuite au sirop.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 7. Rob Roy.
One dash Angostura Bitters, One-third Italian Vermouth, Two-thirds Scotch Whiskey. Frappe with orange peel and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 43. Rob Roy Cocktail.
Use mixing glass half full of ice. 3 dashes of lemon juice. 2 dashes syrup. 2 dashes orange bitters. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 1/2 jigger Scotch whiskey. 1/2 jigger French Vermouth. Stir well; strain into a cocktail glass with olive or cherry, and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 19. Rob Roy.
(Use a large glass.) Two dashes of orange bitters, One dash of angostura bitters, One-quarter wine-glass of Scotch whiskey, One-quarter wine-glass of French vermouth. Stir well and strain into cocktail glass; twist a piece of lemon peel on top and serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 157. Scotch Cocktail.
Second prize, 1907 — F. C. Coutts, with J. F. Charles Cabinet Saloon, South Butte, Montana. Use mixing glass half full of cracked ice, three dashes of gum syrup, two dashes of Maraschino, two dashes orange bitters, one pony Scotch whiskey, one pony French Vermouth; stir well; strain in cocktail glass; add sherry and twist lemon peel.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 158. York Cocktail.
Two dashes orange bitters, equal amount of Ital- ian and French Vermouth and one dash Dougbenia tonic.
1912 Charlie Paul: American and Other Iced Drinks. Seite 39. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth, half wine-glassful of Scotch whiskey; stir well with spoon and put small piece of lemon on top.
1912 E.J.M.: The Great American Cocktail. Seite 12. Rob Roy Cocktail.
Half jigger M. & R. Vermouth Frappe, Half jigger Doctor’s Special Scotch Strain and One half Doctor’s Special Scotch Serve in One dash Angostura Cocktail . Glass
1912 Ignacio Domènech: El arte del cocktelero europeo. Seite 8. Mac-Donalds-cocktails.
(PREPARARLO EN UN GRAN VASO DE CRISTAL) Llénese á la mitad con pedacitos de hielo; añadir: Una cucharada de las de café, de curaçao. Cuatro gotas dl angostura. Media copa de las que se bebe el Madera, de Whisky. Media copa de íd. íd. de vermut Torino. Mézclese bien todo y pasarlo á una copa de cocktail. Sírvase con pequeñas pajas
1912 John H. Considine: The Buffet Blue Book. #167. Rob Roy.
Use mixing glass half full of ice; 3 dashes of lemon juice, 2 dashes syrup, 2 dashes orange bitters, 1 dash Abbott’s Bitters, half jigger Scotch whiskey, half jigger French vermouth. Stir well, strain into a cocktail glass, with olive or cherry, and serve.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 28. Rob Roy Cocktail.
A LA JOHNNY KENT, SAN FRANCISCO, CAL. Into a small mixing-glass of cracked ice put two dashes of Orange bitters, two drops of Angostura bitters, half a jigger of French vermouth and half a jigger of good Scotch whiskey; stir well, strain into a chilled cocktail glass, squeeze a piece of lemon peel over the top and serve with ice water on the side.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 30. York Cocktail.
This beverage was named and popularized by a firm in New York City which advertised and introduced a line of bottled cocktails.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Affinity Cocktail.
Frappe two-fifths French Vermouth, two-fifths Italian (Cinzano) Vermouth and one-fifth Creme de Violette. Serve in chilled stem cocktail glasses.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Keeney Cocktail.
Four-fifths Old Tom Cordial gin, one-fifth French Vermouth; shake thoroughly with plenty of cracked ice in a large mixing-glass. Serve before the mixture becomes clear.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. York Cocktail.
A mixing glass half full of fine ice, three dashes of Orange bitters, half a jigger of good whiskey, and half a jigger of Cinzano Italian Ver- mouth; mix well, strain into stem Cocktail glass, squeeze a piece of lemon rind over the top, and serve.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 6. Affinity-Cocktail.
Anmerkung: Und so ergibt es auch Sinn. Emerald = smaragdgrün -> “green is the island”. Später mit Scotch ist es also falsch. man findet dann auch noch Bijou-Abwandlungen… Der Emerald ist also ein manhattan mit Irish Whisky. Siehe https://de.wikipedia.org/wiki/Emerald_Isle : “Emerald Isle ist der poetische Name Irlands”.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 25. Express Cocktail.
1914 Anonymus: New Bartender’s Guide. Seite 47. Rob Roy Cocktail.
Use large bar-glass. Two lumps of ice. One-fourth wine-glass of Scotch whiskey. One-fourth wine-glass French Vermouth. One dash Angostura bitters. Two dashes of orange bitters. Stir well; strain into cocktail-glass; twist a piece of lemon peel on top and serve.
1914 Anonymus: The Art of Mixing Them. Seite 28. Rob Roy Cocktail.
Fill large bar glass 3/4 full shaved ice; 2 dashes gum syrup; 1/2 jigger apple brandy; 1/2 jigger ver- mouth. Stir; strain into cocktail glass and serve.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 14. Affinity Cocktail.
Use a large toddy glass with two or three lumps of ice. Into this put three drops Peychaud bitters one-third measure whiskey one-third French vermouth one-third Italian vermouth; after stirring and removing the ice twist a piece of orange peel on top. Serve in the same glass.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 35. Rob Roy Cocktail.
Fill the mixing glass with cracked ice, and take one-third measure French ver- mouth two-thirds measure Scotch whis- key two dashes orange bitters. Chill well with the spoon and strain into serving glass. Add a French hazel nut.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 37. Scotch Heather Cocktail.
Fill the mixing glass with cracked ice, then three drops Angostura bitters three dashes orange bitters one-third measure French ver- mouth two-thirds measure Scotch whis- key piece of twisted orange peel. Stir until cold and strain into a hollow- stemmed champagne glass, which should be about three-quarters full. Pour grenadine syrup along the edge of the glass until the stem is filled. By putting in the grenadine syrup after the glass is partly filled the glass will be more easily cleaned.
1914 Jacques Straub: Drinks. Seite 18. Beadlestone Cocktail.
1/2 jigger Scotch whiskey. 1/2 jigger French vermouth. Shake.
1914 Jacques Straub: Drinks. Seite 18. Beals Cocktail.
1/2 jigger Scotch whiskey. 1/4 jigger French vermouth. 1/4 jigger Italian vermouth. Shake. Serve in whiskey glass.
1914 Jacques Straub: Drinks. Seite 25. Emerald Cocktail.
1915 John B. Escalante: Manual del cantinero. Seite 28. Scotch Cocktail (Escach cockteil).
USE UN VASO DE LOS DE REFRESCO Echese la necesaria cantidad de hielo en pedacitos para mediar el vaso, y agregúese: Marrasquino . . . . . . . . . . . . . . . . . . . . . . . . . . Unas gotas. Sirope de goma . . . . . . . . . . . . . . . . . . . . . . . Unas gotas. Whiskey Escocés . . . . . } Por partes iguales. Vermouth Francés . . . } Mézclese todo con una cuchara, cuélese en una copa de las de cocktail, y sírvase con una corteza de limón re- torcida.
1916 Charlie Paul: Recipes of American and Other Iced Drinks. Seite 37. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth, half wine-glassful of Scotch whiskey; stir well with spoon and put small piece of lemon on top.
1-3 Scotch 1-3 French vermonth 1-3 Italian vermouth 2 dashes bitters Stir and strain into cocktail glass. Serve with lemon peel. After a couple of these, even your own wife ‘II look as good as your affinity!
1916 Count Benvenito Martini: Cocktail-ology. Rob Roy.
1-2 Scotch 1-2 Italian vermouth 1 dash bitters Shake and strain into cocktail glass. Hoot mon!
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 36. Beadlestone Cocktail.
50% Scotch Whiskey 50% French Vermouth. Shake.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 36. Beals Cocktail.
50% Scotch Whiskey 25% French Vermouth 25% M. & R. Italian Vermouth. Shake. Serve in Whiskey glass.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 48. Emerald Cocktail.
1 dash Orange Bitters 50% M. & R. Italian Vermouth 50% Irish Whiskey. Stir.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 48. Express Cocktail.
1 dash Orange Bitters 50% M. & R. Italian Vermouth 50% Scotch Whiskey. Shake.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 52. Highland Cocktail.
50% M. & R. Italian Vermouth 50% Scotch Whiskey. Shake.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 66. Rob Roy Cocktail.
50% Scotch Whiskey 50% M. & R. Italian Vermouth 3 dashes Peychard Bitters 1/2 glass cracked ice. Stir, strain and serve.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 75. York Cocktail.
100% M. & R. Italian Vermouth. Juice of a lime in glass, drop peel in glass. Fill glass with cracked ice. Shake, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 6. Affinity Cocktail.
1/3 French Vermouth 1/3 Italian Vermouth 1/3 Scotch Whiskey 2 dashes Aromatic Bitters. Stir well in a mixing glass with cracked ice, strain and serve with a cherry and a twist of lemon peel over top of glass.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 27. Rob Roy Cocktail.
1/2 Scotch Whiskey 1/2 Italian Vermouth 2 dashes Gum Syrup Shake well in a mixing glass with cracked ice, strain and serve.
1917 Jacob A. Didier: The Reminder. Seite 1. Affinity Cocktail.
Use a mixing glass. 2 dashes Aromatic bitters. 1/3 drink French vermouth. 1/3 drink Italian vermouth. 1/3 drink Scotch whiskey. 1/2 glass cracked ice. Stir, strain, twist lemon peel over top, add cherry and serve.
1917 Jacob A. Didier: The Reminder. Seite 16. Rob Roy Cocktail.
Fill mixing glass half full of cracked ice. 1 dash of lemon juice. 2 dashes of syrup. 1 dash of orange bitters. 1 dash of Peychaud or Angos- tura bitters. 2/3 drink of Scotch whiskey. 1/3 drink of French vermouth. Stir, strain into cocktail glass and serve.
1917 Jacob A. Didier: The Reminder. Seite 21. Yellow Dog Cocktail.
Use mixing glass. 1/2 drink Italian vermouth. 1/2 drink Scotch whiskey. 1/2 glass cracked ice. 1 piece of orange peel. Shake, strain into a cocktail glass and serve.
1917 Jacob A. Didier: The Reminder. Seite 100. Thistle.
Made the same as the Shamrock, using Scotch whiskey in place of Irish whiskey.
Seite 99. Shamrock.
Use a highball glass. 1 piece of ice. 2 dashes of abricotine. 2 dashes of pineapple syrup. 2 dashes of lemon juice. 1 drink of Irish whiskey. Fill up with ginger ale, stir and serve;
1920 Anonymus: Down the Hatch. Seite 20. Rob Roy Cocktail.
1/2 tsp Angostura Bitters 1/2 tsp Curacaio 1/2 tsp Peyschaud Bitters 1 pony Scotch Whiskey 1 tsp Rock candy Syrup 1/2 pony French Vermouth . 1/2 pony Italian Vermouth Ice and strain.
1920 Anonymus: Good Cheer. Seite 13. Express Cocktail.
1920 Anonymus: Metropolitain Club, Washington, D.C., Cocktails. Seite 14. Rob Roy.
One third Sherry and two-thirds Scotch Whiskey with lemon peel.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 34. York Cocktail.
2 Dashes Biter Arancio o Bitter Ango- stura 1/2 bicchiere di Vermouth bianco 1/2 bicchiere di Vermouth di Torino
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 20. Mac Donalds Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 1 cuiller à café de curaçao; 4 gouttes d’angostura; 1/2 verre à madère de whisky; 1/2 – – vermout de Turin. Mélangez bien le tout. Passez dans un verre a cocktail et servez avvec de petites pailles.
1922 Robert Vermeire: Cocktails. Seite 42. Rob Roy Cocktail.
Fill the large bar glass half full of broken ice and add: 2 or 3 dashes of Gum Syrup or Curacao. 1 or 2 dashes of Angostura Bitters. 1/4 gill of Scotch Whisky. 1/4 gill of French Vermouth. Stir up well, strain into a cocktail-glass, add a cherry, and squeeze lemon-peel on top.
1922 Robert Vermeire: Cocktails. Seite 46. Thistle Cocktail.
Fill the bar glass half full of broken ice and add: 2 dashes of Angostura Bitters. 1/6 gill of Italian Vermouth. 2/6 gill of Scotch Whisky. Stir up well, strain into a cocktail-glass, and squeeze lemon-peel on top. This cocktail is also called “York Cock tail.”
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 61. Rob Roy Cocktail.
1 dash of Angostura Bitters, 1/3 Italian Vermouth, 2/3 Scotch Whisky. Shake well and strain into cocktail glass, with cherry.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 20. Blackhorn cocktail.
Ce cocktail est un des plus anciens que l’on connaisse; il se prépare de deux façons, car, pour ma part, je remplace l’absinthe par le whisky. Se prépare dans le grand gobelet à moitié rempli de glace en morceaux. Ancienne méthode: 1 cuillerée à thé d’absin- the, 1/2 cuillerée à thé d’angostura bitter, 1/4 dl. de vermouth français, 1/4 dl. de Scotch- Whisky. — Bien brasser et verser dans le verre à cocktail avec le zeste de citron. Nouvelle méthode: Quelques gouttes d’orange bitter, quelques gouttes d’angostura bitter, 1/6 dl. de Scotch-Whisky, 1/6 dl. de vermouth français; 2/6 dl. de vermouth italien. — Bras- ser et servir dans un verre à cocktail avec une cerise.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 39. Rob Roy cocktail.
Se prépare dans un tumbler à moitié rempli de glace: Quelques gouttes de sirop de gomme, quelques gouttes de curaçao orange, quelques gouttes d’angostura bitter, 1/3 de Scotch whisky, 1/3 de vermouth français. — Bien remuer et servir dans un verre à cocktail avec une cerise et un zeste de citron.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 42. Thistle cocktail.
Se prépare dans le tumbler à moitié rempli de glace en morceaux: Quelques gouttes d’ angostura bitter, 1/3 de vermouth italien. 2/3 de scotch whisky. — Bien remuer et servir dans le verre à cocktail avec une olive et un zeste de citron.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 45. Yellow Dog cocktail.
Se prépare dans le tumbler à moitié rempli de glace en morceaux: Quelques gouttes d’orange bitter, quelques gouttes de chartreuse jaune, parts égales de scotch whisky et vermouth italien. — Bien remuer et servir avec zeste de citron.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 33. Rob Roy.
1|2 Whisky Cococes. 1|2 Vermouth Italiano. 2 Gotas angostura. Bátase y sirvase en copa cocktail.
1925 Anonymus: About Town Cocktail Book. Seite 22. The York.
3 dashes Angostura Bitters 60% Scotch Whisky 40% Italian Vermouth Squeeze lemon peel on top.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 7. Affinity Cocktail.
1/3 Scotch Whisky, 1/3 French Vermouth, 1/3 Italian Vermouth, dash Angostura Bitters. Shake and strain. Squeeze a piece of lemon peel on top.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 24. Emerald Cocktail.
1/2 Irish Whisky, 1/2 Italian Vermouth, 1 dash of Orange Bitters. Stir.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 27. Express Cocktail.
1/2 Scotch Whisky, 1/2 Italian Vermouth, dash of Orange Bitters. Shake and strain.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 50. Rob Roy Cocktail.
1/2 Scotch Whisky, 1/2 Italian Vermouth, 1 dash of Angostura Bitters. Shake and strain.
1926 Anonymus: The Cocktail Book. Seite 25. Rob Roy Cocktail.
Use Mixing Glass. TWO dashes orange bitters; two-thirds Scotch whiskey; one-third Italian ver- mouth. Fill with ice, mix, and strain into a cocktail glass. Serve an olive in the glass.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 77. Rob Roy Cocktail.
1 dash of Angostura Bitters, 1/3 Ballor Italian Vermouth, 2/3 Scotch Whisky. Shake well and strain into cocktail glass, with cherry.
1926 W. Slagter: Cocktails. Seite 51. Express Cocktail.
Doet in den Shaker: Eenige stukjes ijs 1/2 Cocktailglas Cognac 1/2 Cocktailglas Hollandsche Genever Wijnand Fockink Superior 4 Druppen Angostura. Behandeling als bij recept No. 87. Als vrucht een Olijf of Druif.
1927 Adolphe Torelli: American Drinks. Seite 102. Mac Donald Cocktail.
Dans un sha- ker avec de la glace pilée, une cuillère à café de Curaçao, trois traits d’ Angustura, un demi-verre à madère de Whisky, un demi-verre de Vermouth Cinzano, frapper, passer dans un verre à cocktail, garnir d’un zeste de citron. Courtes pailles.
1927 Anonymus: El arte de hacer un cocktail. Seite 10. Beadlestone.
1/2 whiskey Escocés. 1/2 vermouth Francés. Bien batido.
1927 Anonymus: El arte de hacer un cocktail. Seite 11. Beata.
1/2 whiskey Escocés. 1/4 vermouth francés. 1/4 vermouth italiano. Bátase bien y sírvase en copa de whiskey.
1927 Anonymus: El arte de hacer un cocktail. Seite 28. Emerald (Esmeralda).
1927 Anonymus: El arte de hacer un cocktail. Seite 29. Eva.
Gota de Orange Bitters. 1/2 vermouth italiano. 1/2 whiskey escocés y bátase.
1927 Anonymus: El arte de hacer un cocktail. Seite 29. Expreso.
Gota de Orange Bitters. 1/2 vermouth italiano. 1/2 whiskey escocés y bátase.
1927 Anonymus: El arte de hacer un cocktail. Seite 31. French Canadian.
Gotas de ajenjo. 1/2 vermouth francés. 1/2 whiskey escocés. Bien batido.
Hinweis: Das ist ein falsches Rezept. Der erste French Canadian Cocktail steht 1909 bei John Applegreen in Applegreen’s Bar Book. Seite 10. French Canadian Cocktail:
Use small mixing glass, into which put 1 dash of absinthe 1 pony French vermouth 1 pony Canadian whisky Fine ice Stir well and strain into a cocktail glass.
Es soll ein kanadischer Whisky verwendet werden. Daher auch der Name. Auf die Auflistung sämtlicher Rezepte verzichte ich daher in diesem Fall.
1927 Anonymus: El arte de hacer un cocktail. Seite 35. Hipolito Reguero.
1/2 vermouth italiano. 1/2 whiskey escocés. Bien batido.
1927 Anonymus: El arte de hacer un cocktail. Seite 46. Mc Donald.
Gota de Orange bitters. Gota de Angostura. 1/2 ginebra Gordon. 1/4 vermouth francés. 1/4 vermouth italiano. Gota de anisete. Bátase bien y sírvase.
1927 Anonymus: El arte de hacer un cocktail. Seite 61. Rob Roy.
1/2 vermouth italiano. 1/2 whiskey escocés. Gota de Angostura. Gota de Orange bitters.
1927 Anonymus: El arte de hacer un cocktail. Seite 81. York.
1927 Anonymus: El arte de hacer un cocktail. Seite 86. Highland (Montaña).
Jugo de1/2 limón. Jugo de 1/2 naranja. 2/3 vasito de whiskey Escocés. Vasito de sirope. Sírvase en copas con frutas y yerbabuen
1927 Anonymus: The Cocktail Book. Seite 25. Rob Roy Cocktail.
Use Mixing Glass. TWO dashes orange bitters; two-thirds Scotch whiskey; one-third Italian ver- mouth. Fill with ice, mix, and strain into a cocktail glass. Serve an olive in the glass.
1927 Harry McElhone: Barflies and Cocktails. Seite 61. Robber Cocktail.
1 dash of Angostura Bitters, 1/3 Italian Vermouth, 2/3 Scotch Whisky. Shake well and strain into cocktail glass, with cherry. (Recipe by Earl Leslie.)
Harry McElhone – Barflies and Cocktails. Page 61. Robber Cocktail.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 83. Rob Roy.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 63. Rob-Roy-Cocktail.
1 trait angustura. 2/3 Scotch Whisky, 1/3 Vermouth italien. Frapper à la timbale.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 34. Rob-Roy. Rob-Roy Cocktail.
Frapper soigneusement trois verres de whisky d’E- cosse et trois verres de vermouth français, accompagnés d’une cuillerée de curaçao et d’une demie de bitter angostura. Servir avec une cerise et un zeste de citron.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 36. Le Fantome D’Écosse. Flying Scotchman.
Prendre deux verres et demi de vermouth italien, trois verres de whisky écossais, une grande cuillerée de bitter à l’orange, une petite cuillerée de sirop de sucre ou de sucre fondu. Ajouter la glace à l’ordinaire. Frap- per et servir.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 60. Le Train Bleu.
Verser dans le gobelet à frapper garni de glace un verre de cognac et un verre de sirop d’ananas. Frapper soigneusement, puis ajouter alors trois verres de cham- pagne. Frapper encore un peu et servir sans délai.
1927 Paul E. Lowe: Drinks. Seite 78. Rob Roy Cocktail.
Fill large bar glass 3/4 full shaved ice. 2 dashes gum syrup. 1/2 jigger apple brandy. 1/2 jigger Vermouth. Stir; strain into cocktail glass and serve.
1927 Piero Grandi: Cocktails. Seite 49. Rob Boy Cocktail.
Une goutte d’Angoustura Bitters, 1/3 de Ver- mouth Italien, 2/3 de Scotch Whisky. Mélan- gez bien et versez dans un verre à Cocktail avec cherry.
1928 Charles Nicholas Reinhardt: „Cheerio!“. Seite 45. Rob Roy Cocktail.
To two parts Scotch whiskey add one part Ver- mouth and several dashes of orange bitters. Ice, shake well and strain into cocktail glass.
1928 Pedro Chicote: Cocktails. Seite 146. Eva-Cocktail.
Prepárese en cocktelera: Hielo picado. Unas gotas de Orange bitters. 1/2 copita de vermut. 1/2 de whisky Caballo Blanco. Agítese y sírvase en copa de cocktail.
Anmerkung: Whisky Caballo Blanco ist ein Scotch.
1928 Pedro Chicote: Le ley mojada. Seite 172. Mac-Donald-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. 1 cucharada pequeña de curaçao. 6 u 8 gotas de Angostura. 1/2 copita de whisky. 1/2 de vermut. Agítese y sírvase en copa de cocktail con una guinda.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 102. Mac Donald Cocktail.
Dans un sha ker avec de la glace pilée, une cuillère à café de Curaçao, trois traits d’Angustura, un demi-verre à madère de Whisky, un demi-verre de Vermouth Cinzano, frapper, passer dans un verre à cocktail, garnir d’un zeste de citron. Courtes pailles.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 35. Borderer.
To half Scotch whiskey and half Italian Vermouth was added a dash of Peychaud bitters from New Orleans.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 38. Hong Kong.
Two parts Scotch whiskey with one part each of French and Italian Vermouth and two dashes of Maraschino.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 38. Keeney.
Equal parts of Scotch whiskey, Italian and French Vermouth.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 35. Borderer.
To half Scotch whiskey and half Italian Vermouth was added a dash of Peychaud bitters from New Orleans.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 42. Rob Roy.
Two parts Scotch whiskey, one part Sherry, lemon peel in the glass.
1929 Judge Jr.: Here’s How Again. Seite 51. The Prodigal.
1/2 Scotch 1/2 French Vermouth Dash of Curaçao Dash of Angostura Bitters
1929 Judge Jr.: Here’s How Again. Seite 52. The Thistle.
2/3 Scotch 1/3 Italian Vermouth Dash of Angostura Bitters
1929 P. Dagouret: Le barman universel. Seite 28. Mac-Donald’s Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits d’angostura. 1 cuiller à café curaçào rouge. 1/2 verre à madère de whisky. 1/2 verre à madère vermouth Turin. Remuer. Passer dans verre n° 8. Courtes pailles.
1929 Schürger Rezsö: A Mixer. Seite 16. Rob-Roy.
1/2 pohár törött jóg, 1/6 pohádr Vermouth, 1/6 poháar Scotch Whisky, 1 csepp Angostura, jól keverm, felszolgálni.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 44. Highland Fling.
2 parts Scotch Whisky 1 part Italian Vermouth 2 dashes Orange Bitters per cocktail Serve with an olive.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 58. Ohio.
1 part Scotch Whisky 1 part Italian Vermouth 3 dashes Orange Bitters per cocktail.
Anmerkung zum Ohio Cocktail: Dies ist eigentlich keine Rob-Roy-Variante, sondern etwas anderes, weshalb wir an dieser Stelle auf eine Auflistung aller gefundenen Rezepturen verzichten. Dennoch seien ein paar genannt.
1910 Frank Newman: American Bar. Seite 8. Ohio Cocktail.
Verre n° 5. Prendre un verre à mélange n° 1, quatre ou cinq petits morceaux de glace: 3 traits de peach bitter, 2 traits d’angostura. Finir avec irish whisky, cognac, vermout Turin quantités égales; remuer, passer, verser, servir.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 153. Ohio-Cocktail I.
Mischglas mit 3—4 Stck. Eis, 1/2 Likör- glas Cognac, 1/4 Likörglas Vanille, 1/2 Cocktailglas Weiß- wein, rühren, in Champagnerschale seihen, mit Cham- pagner auffüllen, Kirsche, Citronenspirale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 153. Ohio-Cocktail II.
Mischglas mit 3—4 Stck. Eis, 1 Spritzer Angostura, 1 Spritzer Curacao, 2 Spritzer Gum, 2 Li- körgläser Rye-Whisky, 1 Likörglas ital. Vermouth, gut rühren, in eine Champagnerschale seihen, mit Cham- pagner auffüllen, garnieren mit 1 Kirsche, 1 Schnitte Orange, 1 Schnitte Ananas, gib Citronenschale hinein.
1921 Adolphe Torelli: Guide du barman. Seite 80. Ohio Cocktail.
Dans shaker avec glace pilée, une cuillère à café d’orange bitter, un demi- verre à madère de vermouth Martini et Rossi, un verre à liqueurs de Whisky, frapper et passer dans un verre à cocktail, ajouter un zeste d’oran- ge pressé et une olive verte, et servez.
1921 Victor Hugo Himmelreich: American Drinks. Seite 14. Ohio.
Gebe in das Mischglas einige Stückchen klares Eis, 1/4 Curacao, 1/4 Cognac, 1/2 Weisswein, tüchtig kalt rühren und mit Castell Bryk Champagner nachfüllen. Champagnercocktailglas servieren mit Kirsche.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 68. Rob Roy.
2 parts Scotch Whisky 1 part Italian Vermouth 1 dash Angostura Bitters per cocktail Serve with a cherry.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 76. Thistle.
2 parts Scotch Whisky 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail Squeeze a piece of lemon peel on top.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 84. York.
This is the same as a Thistle cocktail.
1930 Anonymus: For Home Use. Seite 11. Thistle Cocktail.
Use shaker or mixing glass. 3 dashes Angostura Bitters. 1/2 wineglass Italian Vermouth. 1/2 wineglass Scotch Whisky. Fill with ice; mix, and strain into a cocktail glass. Add a curl of lemon peel.
1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 32. Rob Roy.
To two parts of Scotch whiskey add one part Ver- mouth and several dashes of orange bitters. Ice, shake well, and strain into a cocktail glass.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 39. Hiawatha.
Named after this famous Indian because of the yell it usually causes as it settles. Sounds like a regular Indian yell — but always ends with some- thing strangely un-Indian, like — “Let’s have an- other.”
Fill mixing glass half-full of Fine Ice Two parts Scotch One part French Vermouth Dash of Bitters Add Olive for Luck (You’ll need it)
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 45. The MacDonald.
This one we owe to Lionel, the Cocktail Wizard of the famous Trocadcro Restaurant, London, England. How utterly simple, old chap, yet how amazingly effective!
One-half Sandy Macdonald Whiskey One-half Ginger Wine Shake with ice and strain
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 40. Highland Fling.
Better known as the death-defier. A good Scotchman can make this one last almost six months. Don’t teach this one to the girl-friend. She’ll be too inclined to have her FLING.
Two dashes Orange Bitters Two-thirds Scotch One-third Italian Vermouth Fill with ice, mix and strain into a cocktail glass Serve with olive
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 52. Ohio Cocktail.
This one comes from the manager of that famous old hotel, “La Plage” at Etretat, France. Why he calls it OHIO we don’t know. Probably thinks OHIO is an Indian yell, or something. And with cause enough, too! See if you can keep si- lent, after a quick internal bath with this charm- ing stomach-kick.
One-fourth liqueur glass Orange Bitters One-half wineglass Peter Dawson One-half wineglass Italian Vermouth Ice, strain and serve
Anmerkung: Peter Dawson ist ein Scotch.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 60. Rob Roy Cocktail.
Suggested by Mr. N. Pomeranz, Managing Director of the Howard Hotel, Strand, London, England. Build a new addition, Mr. Pomeranz, we’re coming over, we’re coming over, and we won’t come back till this one’s up and over, over there.
Four parts Robbie Burns Three parts Italian Vermouth Two dashes Angostura Shake well, strain into cocktail glass, serve with cherry
1930 Dexter Mason: The Art of Drinking. Seite 50. Scotch Broth.
1 part of good Scotch 1 part French Vermouth 1 dash Angostura bitters 1 piece orange peel Mix in a large glass, stir, and pour into cocktail glasses Twist a piece of lemon peel in each glass.
To one cup of finely chopped tuna fish add 1 tablespoon of chutney; 2 tablespoons of Hol- landaise sauce or mayonnaise, and a dash of lemon, and some India relish. Spread this on rounds of buttered toast, dredge with grated parmesan cheese and bake for five minutes.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 26. Rob Roy Cocktail.
1 jet Grand Marnier, 1/3 vermouth Cinzano, 2/3 Scotch Whisky.
1930 F. Koki: Cocktails. Rob Roy.
Gebrauche ein Barglas mit Eis. 1/2 Cocktailglas Scotch Whisky, 1/2 ” ital. Vermuth, 2 Dashes Angostura-Bitters, 2 ” Orange ” , Mische gut mit einem Barlöffel, serviere mit einer Kirsche u. Strohhalm.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 25. Beadlestone Cocktail.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 17. Affinity Cocktail.
1/3 French Vermouth. 1/3 Italian Vermouth. 1/3 Scotch Whisky. 2 Dashes Angostura Bitters. Stir well and strain into cock- tail glass. Squeeze lemon peel on top.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 72. Flying Scotchman Cocktail.
(6 people) 2 1/2 Glasses Italian Vermouth. 3 Glasses Scotch Whisky. 1 Tablespoonful Bitters. 1 Tablespoonful Sugar Syrup. Shake well and strain into cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 135. Rob Roy Cocktail.
1 Dash Angostura Bitters. 1/2 Italian Vermouth. 1/2 Scotch Whisky. Shake well and strain into cocktail glass.
Particularly for Saint Andrew’s Day, to open the evening for the usual enormous annual gathering of the Clans at the Savoy.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 160. Thistle Cocktail.
2 Dashes Angostura Bitters. 1/2 Italian Vermouth. 1/2 Scotch Whisky. Shake well and strain into cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 72. Rob Roy Cocktail.
1 dash of Angostura Bitters, 1/3 Bailor Italian Vermouth, 2/3 Scotch Whisky. Shake well and strain into cocktail glass, with Cherry.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 26. Rob Roy.
A Swell Drink 1/3 Italian Vermouth for Stag Parties. 2/3 Scotch Whiskey . Add orange peel . Shake well and strain into cocktail glass.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 46. Thistle.
Use old-fashioned cocktail glass; crush one loaf of sugar; a few sprigs of Mint, with a little water; add a lump of ice; pour in a drink of Scotch; fill balance of glass with Ginger Ale.
1930 Miguel R. Reguera: Cocktails. Seite 53. R. Roy Cocktail.
En una cocktelera, con hielo machacado: Unas gotas de Angostura . » de curazao 1/2 copa de whisky 1/2 » de vermouth francés. Agítese y sírvase con corteza de limón.
1930 Pedro Chicote: Le ley mojada. Seite 145. Eva-Cocktail.
Prepárese en cocktelera: Hielo picado. Unas gotas de Orange bitters. 1/2 copita de vermut. 1/2 — de whisky Caballo Blanco Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 180. Mac-Donald-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. 1 cucharada pequeña de curaçao. 6 u 8 gotas de Angostura. 1/2 copita de whisky. 1/2 — de vermut. Agítese y sírvase en copa de cocktail con una guinda.
Pedro Chicote – Le ley mojada, 1930. Page 180. Mac-Donald-Cocktail.
1930 Ridgely Hunt & George S. Chappell: The Saloon In The Home. Seite 52. The Rob Roy.
Two parts Scotch whiskey, One part French Vermouth, One part Italian Vermouth, One teaspoonful of sugar, A dash of Bitters.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 11. Affinity.
Fr. Vermouth . . . 2/5 jigger It. Vermouth . . . . . 2/5 jigger . Creme de Vollette 1/5 jigger Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 38. Emerald.
Brandy . . . . . . . . . . 1/2 jigger Creme de Menthe . . 1/2 jigger . Orange Bitters . . . . . . 1 dash Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 41. Hong Kong.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 82. Thistle.
Whisky . . . . . . . . . 2/3 jigger It. Vermouth . . . . . . 1/3 jigger . Orange Bitters . . . 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 120. Beadleston.
Two dashes Orange Bitters One-half jigger French Vermuth One-half jigger Private Stock Whiskey Stir
Anmerkung: Private Stock ist ein Scotch.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 133. Emerald.
A tribute to Erin’s Isle. Dash of Orange Bitters One-half Italian Vermuth One-half Irish Whiskey Stir
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 135. Express.
Dash of Orange Bitters One-half Italian Vermuth One-half Scotch Whiskey Stir
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 141. Highland.
Dash of Orange Bitters One-half Scotch One-half Italian Vermuth Stir
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 158. Rob Roy.
Dash of Orange Bitters One-half Scotch One-half Italian Vermuth Stir; strain
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 173. York.
Dash of Orange Bitters One-half French Vermuth One-half Scotch Whiskey Stir; strain
1931 Anderson Fredericks: 100 Cocktails. Seite 21. Rob Roy.
2 parts Scotch Whisky 1 dash of Angostura Bitters 1 part Regular Vermouth
1931 Anderson Fredericks: 100 Cocktails. Seite 21. The Highland Fling.
2 parts Scotch Whisky 1 part Regular Vermouth 2 dashes Angostura Bitters Serve with olive
1931 Anonymus: ABC of Mixing Cocktails. Seite 15. Thistle Cocktail.
Fill glass half full of Remplir un verre à broken ice. 2 dashes moitié de glace cassée. Angostura Bitters. 1/6 2 traits de Bitter An- Italian Vermouth. 1/3 gostura. 1/6 Vermouth Gaelic “Old Smuggler” italien. 1/3 Gaelic “Old Scotch Whisky. Stir up Smuggler” Scotch Whis- well. Strain into a ky. Bien mélanger. cocktail glass. Squeeze Couler dans un verre à lemon peel on top. cocktail. Presser une . pelure de citron sur le . dessus.
1931 Dominique Migliorero: L’Art du Shaker. Seite 57. Rob-Roy Cocktail.
1/2 Scotch Whisky, 1/2 Dry Sherry. Bien glacer, servir dans un verre à cockta avec un zeste de citron.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 19. Mac-Donalds-Cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL) Llénese á la mitad con pedacitos de hielo; añadir: Una cu- charada de las de café, de curaçao, cuatro gotas di angostura, media copa de las que se bebe el Madera, de whisky, media copa de íd. íd. de vermut Torino; mézclese bien todo y pasarlo á una copa de cocktail. Sírvase con pequeñas pajas.
1932 Jimmy: The Green Cocktail Book. Seite 44. Highland Fling.
2 parts Scotch Whisky 1 part Italian Vermouth 2 dashes Orange Bitters per cocktail Serve with an olive.
1932 Jimmy: The Green Cocktail Book. Seite 58. Ohio.
1 part Scotch Whisky 1 part Italian Vermouth 3 dashes Orange Bitters per cocktail
1932 Jimmy: The Green Cocktail Book. Seite 68. Rob Roy.
2 parts Scotch Whisky 1 part Italian Vermouth 1 dash Angostura Bitters per cocktail Serve with a cherry.
1932 Jimmy: The Green Cocktail Book. Seite 76. Thistle.
2 parts Scotch Whisky 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail Squeeze a piece of lemon peel on top.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 20. Mac Donalds Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 1 cuiller à café de curaçao; 4 gouttes d’angostura; 1/2 verre à madère de whisky; 1/2 — — vermout de Turin. Mélangez bien le tout. Passez dans un verre a cocktail et servez avec de petites pailles.
1932 William C. Feery: Wet Drinks for Dry People. Seite 56. York Cocktail.
1 ounce Scotch whisky. 1/2 ounce Vermouth syrup. 1 dash Angostura bitters. Shake well with ice. A piece of twisted lemon peel is usually dropped in.
1933 Anonymus: Bottoms Up! Y Como! Flying Scotchman.
(For Six people) 2 1/2 glasses Italian Vermouth. Three glasses Johnnie Aggie Scotch Whisky. One table spoon bitters. One table spoon Sugar syrup. Cocktail glass. Shake. Strain.
(6 people) 2 1/2 Glasses Italian Vermouth 3 Glasses Scotch Whisky 1 Tablespoon Bitters 1 Tablespoon Sugar Syrup Shake well and strain into cock- tail glass.
1933 Anonymus: Lest We Forget. Seite 20. York Cocktail.
Two dashes orange bitters. Equal amount of Italian and French Ver- mouth. One dash Dougbenia tonic.
1933 Anonymus: Lest We Forget. Seite 22. Scotch Cocktail.
Use mixing glass half full of cracked ice. Three dashes of gum syrup. Two dashes of Maraschino. Two dashes of orange bitters. One pony Scotch whiskey. One pony French Vermouth. Stir well; strain in cocktail glass; add sherry and twist lemon peel.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 108. Rob Roy Cocktail.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 121. Thistle Cocktail.
3 dashes Angostura Bitters, 1/3 Italian Vermouth, 2/3 Scotch Whisky.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 180. Say When Cocktail.
2 dashes Orange Bitters, 1/4 Italian Vermouth, 3/4 Scotch Whisky.
1933 Anonymus: The Bartender’s Friend. Seite 34. Affinity Cocktail.
Scotch Whiskey Mix equal parts of whiskey, Italian Italian Vermouth Vermouth, and French Vermouth, two French Vermouth dashes of bitters, and cracked ice. Stir Bitters thoroughly and strain. Add a twist of Cracked Ice lemon peel. Serve in a cocktail glass. Lemon Peel
1933 Anonymus: The Bartender’s Friend. Seite 119. Rob Roy Cocktail.
Scotch Whiskey Into a shaker of fine ice put equal parts Italian Vermouth of whiskey and Vermouth, and 2 dashes Angostura Bitters of bitters. Shake and strain into a Ice cocktail glass.
1933 Anonymus: The Bartender’s Friend. Seite 147. York Cocktail.
Scotch Whiskey Shake with fine ice equal parts of whis- Italian Vermouth key and Vermouth and 2 dashes of Orange Bitters bitters. Strain into cocktail glass. Add Ice orange peel. Orange Peel
1933 Anonymus: The Cocktail Book. Seite 25. Rob Roy Cocktail.
Use Mixing Glass. TWO dashes orange bitters; two-thirds Scotch whiskey; one-third Italian ver- mouth. Fill with ice, mix, and strain into a cocktail glass. Serve an olive in the glass.
1933 Antonio Josa: Cocktelera Universal. Seite 13. Affinity Cocktail.
1/3 de Freneh vermouth. 1/3 de Italian vermouth. 1/3 Scolch Whisky. Dos gotas de Dash Angostura Bitters.
1933 Antonio Josa: Cocktelera Universal. Seite 35. Ohio Cocktail.
1/6 de Orange Bitters. 1/3 de Whisky. 1/3 de vermouth Cinzano.
1933 Antonio Josa: Cocktelera Universal. Seite 50. York Cocktail.
Cuatro gotas de Orange Bitters. 1/4 de Maraschino. 2/3 de vermouth Francés.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 21. Express Cocktail.
(use large mixing goblet) 3/4 glass shaved ice. 3 dashes gum syrup. 2 dashes orange bitters. 1/2 glass Scotch Whiskey. 1/2 glass Italian Vermouth. Stir well. Strain into cocktail glas and serve.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 26. Rob Roy Cocktail.
(use large glass) 2 dashes orange bitters. 1 dash Angostura Bitters. 1/4 wineglass Scotch Whiskey. 1/4 wineglass French Vermouth. Stir well. Strain into cocktail glass. Twist a piece of lemon peel on top, and serve.
1933 George A. Lurie: Here’s How. Seite 2. Affinity.
Fr. Vermouth . . . . . . 2/5 jigger It. Vermouth . . . . . 2/5 jigger . Creme de Violette . . . . . . 1/5 jigger Shake well with ice, strain into chilled cocktail glass, and serve.
1933 George A. Lurie: Here’s How. Seite 33. Emerald.
Brandy . . . . . . . . . . . 1 pony Creme de Menthe . .1 pony . Orange Bitters . . . . . 1 dash Shake well with ice, strain into chilled cocktail glass and serve.
1933 George A. Lurie: Here’s How. Seite 42. Heather.
1933 George A. Lurie: Here’s How. Seite 80. Thistle.
Whisky . . . . . . . . . . 2/3 jigger It. Vermouth . . . . . . . . . 1/3 jigger . Orange Bitters . . . . . 2 drops Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 135. Rob Roy Cocktail.
1 Dash Angostura Bitters. 1/2 Italian Vermouth. 1/2 Scotch Whisky. Shake well and strain into cocktail glass. Particularly for Saint Andrew’s Day, to open the evening for the usual enormous annual gathering of the Clans at the Savoy.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 17. Affinity Cocktail.
1/3 French Vermouth. 1/3 Italian Vermouth. 1/3 Scotch Whisky. 2 Dashes Angostura Bitters. Stir well and strain into cock- tail glass. Squeeze lemon peel on top.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 160. Thistle Cocktail.
2 Dashes Angostura Bitters. 1/2 Italian Vermouth. 1/2 Scotch Whisky. Shake well and strain into cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 72. Flying Scotchman Cocktail.
(6 people) 2 1/2 Glasses Italian Vermouth. 3 Glasses Scotch Whisky. 1 Tablespoonful Bitters. 1 Tablespoonful Sugar Syrup. Shake well and strain into cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 45. Rob Roy Cocktail.
Use large bar glass. Two lumps of ice. One-fourth wine glass of Scotch whisky. One-fourth wine glass French Vermouth. One dash Angostura bitters. Two dashes of orange bitters. Stir well; strain into cocktail glass; twist a piece of lemon peel on top and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 43. Beadlestone Cocktail.
50% Scotch whisky 50% dry vermouth Shake.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 44. Beals Cocktail.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 109. York Cocktail.
100% regular vermouth Juice of half a lime in glass, drop peel in glass. Fill glass with cracked ice. Shake, strain, and serve.
1933 John F. Driscoll: The Home Bartender. Seite 14. Lillian’s Cocktail.
2/3 jigger Scotch Whiskey, 1/3 jigger French Vermouth, a dash orange Bitters, barspoon sugar, Ice, Mix, Strain and Serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 18. Rob Roy Cocktail.
Fill mixing glass with fine ice 1 1/3 oz. Scotch Whiskey 2/3 oz. Italian Vermouth Stir, and serve in cocktail glass. Add a cherry
1933 Julien J. Proskauer: What’ll You Have. Seite 75. Rob Roy.
2 parts Scotch Whiskey 1 dash of Angostura Bitters 1 part Regular Vermouth
1933 Julien J. Proskauer: What’ll You Have. Seite 75. The Highland Fling.
2 parts Scotch Whiskey 1 part Regular Vermouth 2 dashes Angostura Bitters Serve with olive.
1933 P. Dagouret: Le barman universel. Seite 28. Mac-Donald’s Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits d’angostura. 1 cuiller à café curaçao rouge. 1/2 verre à madère de whisky. 1/2 verre à madére vermouth Turin. Remuer, Passer dans verre n° 8. Courtes pailles.
1933 R. C. Miller: The American Bar Guide. Seite 35. Thistle Cocktail.
Thistle Cocktail, same as above, using Scotch whiskey.
Seite 35. Whiskey Cocktail.
(Use small bar glass) 3 dashes of gum syrup. 2 do. bitters (Angostura). 1 wine-glass of whiskey, and a piece of lemon peel. Fill one-third full of fine ice; shake and strain in a fancy wine-glass.
1933 Virginia Elliott: Quiet Drinking. Seite 49. Hong Kong.
Two parts Scotch, one part of Italian vermouth, one part French vermouth and two dashes of maraschino. Shake until very cold.
1933 Virginia Elliott: Quiet Drinking. Seite 49. Rob Roy.
Two parts Scotch, one part sherry. Shake with lots of shaved ice. A twist of lemon peel in the glass.
1933 Virginia Elliott: Quiet Drinking. Seite 56. Keeney.
One part Scotch, one part Italian vermouth and one part French vermouth. Stir until cold and serve in a cocktail glass.
1933 William Guyer: The Merry Mixer. Seite 42. Beadleston.
1/3 Noilly Prat Vermouth 1/2 Golden Wedding Whiskey Frappé
Anmerkung: Golden Wedding ist ein kanadischer Whiskey.
1934 Anonymus: 100 Famous Cocktails. Seite 31. Rob Roy.
One-half jigger Italian Vermuth One-half jigger Vat 69 Scotch Whiskey One dash Orange Bitters Ice, shake well
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 14. Beadlestone Cocktail.
1934 Anonymus: Angostura Recipes. Seite 6. Thistle Cocktail.
2/3 Scotch Whisky 1/3 Italian Vermouth 3 Dashes Angostura Bitters Stir in ice, strain into glass and add a curl of lemon peel.
1934 A. T. Neirath: Rund um die Bar. Seite 153. Affinity-Cocktail.
(sprich: a-feiniti) 2 D. [Dash] Angostura 1/3 Scotch Whisky 1/3 Ital. Vermouth 1/3 Franz. Vermouth M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 A. T. Neirath: Rund um die Bar. Seite 194. Mac-Donald-Cocktail.
2 D. [Dash] Chartreuse, grün 3 D. [Dash] Angostura 4 D. [Dash] Gum 4/10 Ital. Vermouth 5/10 Scotch Whisky M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail 2.
1/2 teaspoonful of Orange Bitters. 1 dash of Angostura Bitters. 1/6 gill of Scotch Whisky. 1/6 gill of French Vermouth. 1/6 gill of Italian Vermouth. 1 Cherry. 1/2 tumblerful of broken Ice. This cocktail is made up in the same way as the previous one except that Orange Bitters and Italian Vermouth are added and the Absinthe is left out. The flavour is not quite so subtle as the previous one, but it is an excellent alternative for those people who do not appreciate the taste of Absinthe.
1934 Bernard: 100 Cocktails. Seite 56. Rob Roy Cocktail.
1/6 gill of Scotch Whisky. 1/6 gill of French Vermouth. 2 dashes of Angostura Bitters. 1 dash of Orange Bitters. 2 dashes of Brown Curaçao. 2 dashes of Lemon Peel Juice. 1 Cherry. 1/2 tumblerful of broken Ice. Half fill the tumbler with broken ice and add the Orange Bitters. Then add the Angostura Bitters, the French Vermouh, the Scotch Whisky and the Curaçao. Stir well and pass through a strainer into a cocktail glass. Serve with a cherry and a dash of lemon peel juice on top. The Curaçao can be omitted, if desired. Another variation is to use Italian Vermouth in place of French.
1934 Bernard: 100 Cocktails. Seite 65. York Cocktail.
1/4 gill of Scotch Whisky. 1/4 gill of Italian Vermouth. 1 dash of Orange Bitters. 1 dash of Angostura Bitters. 1 dash of Lemon Peel Juice. 1/2 shakerful of broken Ice. Half fill a tumbler with broken ice and add the Orange Bitters. Then add the Angostura Bitters, the Italian Vermouth and the Scotch Whisky. Stir well and pass through a strainer into a cocktail glass. Serve with a dash of lemon peel juice on top. If you prefer the dry type of cocktail, you can use French Vermouth in place of Italian.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 32. Rob Roy Cocktail.
To two parts of Scotch whiskey add one part Ver- mouth and several dashes of orange bitters. Ice, shake well, and strain into a cocktail glass.
1934 G. F. Steele: My New Cocktail Book. Seite 99. Rob Roy.
1/3 Italian Vermouth 2/3 Scotch Whiskey
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 62. Highland Fling.
3 Scotch Whiskey 1 Italian Vermouth Orange Bitters, 2 Dashes Ice. – Stir. Strain and serve.
1934 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 262. St. Joseph’s Cocktail.
(Use a large bar glass.) 3/4 glass of fine-shaved ice; 1 or 2 dashes of gum syrup; 2 or 3 dashes of bitters (Boker’s genuine only); 1/2 wine glass of French vermouth; 1/2 wine glass of Scotch whiskey; Stir up well with a spoon, strain into a cocktail glass; putting a medium-size olive into it, squeeze a piece of lemon peel on top and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 84. Rob Roy Cocktail.
1 dash of Angostura Bitters, 1/3 Bailor Italian Vermouth, 2/3 Scotch Whisky. Shake well and strain into cocktail glass, with Cherry.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 12. Rob Roy.
Use a small mixing glass. One or two lumps of ice. Two dashes Orange bitters. One-half jigger Scotch Whiskey. One-half jigger Italian Vermuth. Stir well, strain, and add one small pickled onion.
1934 Jean Robert Meyer: Bottoms Up. Seite 21. Ohio.
Fill glass with: 2-5 Scotch 2-5 Italian Vermouth 1-5 Orange Bitters
Jean Robert Meyer- Bottoms Up. 1934. Seite 21. Ohio.
1934 Jean Robert Meyer: Bottoms Up. Seite 22. Bob Roy Cocktail.
1934 Jean Robert Meyer: Bottoms Up. Seite 23. Highland Fling.
2-3 Scotch 1-3 Italian Vermuuth 2 Dashes Angostura bitters
Jean Robert Meyer- Bottoms Up. 1934. Page 23. Highland Fling.
1934 Magnus Bredenbek: What Shall We Drink. Seite 31. Rob Roy Cocktail.
Well, well! Our old friend, the Rob Roy Cocktail, now re- appears after a long exile to take his place with other noble drinks! Let’s see if he’s still as delicious as of yore. Again we’ll mix for two in our iced shaker. First three ounces of Scotch Whisky — any other kind would be a sacrilege, almost, in a Rob Roy. Now add three ounces of French dry Vermouth and give them a little stir with a spoon. Two dashes of Angostura Bitters, a quarter teaspoon of orange bitters, and you’re ready to shake thoroughly. Pour into two cocktail glasses and serve with a tweaked bit of yel- low lemon rind floating in each glass.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 104. Affinity Cocktail.
1/3 French Vermouth 1/3 Italian Vermouth 1/3 Scotch Whiskey 2 Dashes Aromatic Bitters Stir well with cracked ice, strain and serve with a Cherry and a twist of Lemon Peel over top of glass. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 114. Flying Scotchman Cocktail.
(6 people) 2-1/4 Glasses Italian Vermouth 3 Glasses Scotch Whiskey 1 Tablespoonful Bitters 1 Tablespoonful Sugar Syrup Shake well in ice and strain. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 115. Harry Lauder Cocktail.
1/2 Scotch Whiskey 1/2 Italian Vermouth 2 Dashes Gum Syrup Stir well with cracked ice and strain. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 127. Thistle Cocktail.
2 Dashes Angostura Bitters 1/2 Italian Vermouth 1/2 Scotch Whiskey Stir well in ice and strain into glass. Use glass number 1
1934 Tom and Jerry: How to Mix Drinks. Seite 3. Highland Fling Cocktail.
1935 Adrian: Cocktail Fashions of 1936. Seite 54. Newlywed’s Cocktail.
1/3 French vermouth. 1/3 Italian vermouth. 1/3 Scotch. 2 dashes Angostura bitters. Stir and strain into cocktail glass. Serve with lemon peel.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 38. Beadleston No. 2.
One-half French Vermouth One-half Haig & Haig Scotch Whiskey
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 49. Emerald.
Dash of Orange Bitters One-half Italian Vermouth One-half Irish Whiskey (Stir)
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 49. Express.
Dash of Orange Bitters One-half Italian Vermouth One-half Scotch Whiskey (Stir)
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 53. Highland.
Dash of Orange Bitters One-half Scotch One-half Italian Vermouth (Stir)
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 68. Rob Roy.
Dash of Orange Bitters One-half Scotch One-half Italian Vermouth (Stir)
1935 Anonymus: Fancy Drinks. Seite 35. Emerald.
2/3 jigger Creme de Menthe 1/3 jigger French Vermouth 1 dash Orange Bitters Shake well with ice, strain and serve.
1935 Anonymus: Fancy Drinks. Seite 36. Thistle Cocktail.
2/3 Scotch Whiskey 1/3 Italian Vermouth 3 dashes Angostura, Old Fashion or Aromatic Bitters Stir in ice, strain into glass and add a curl of lemon peel.
1935 Anonymus: For Home Use. Seite 11. Thistle Cocktail.
Use shaker or mixing glass. 3 dashes Angostura Bitters. 1/3 wineglass Italian Vermouth. 2/3 wineglass Scotch Whisky. Fill with ice; mix, and strain into a cocktail glass. Add a curl of lemon peel.
1935 Anonymus: The Art of Mixing Drinks. Seite 55. Emerald Cocktail.
1 Pony of Irish Whisky 1 Pony Italian Vermouth 1 Pony Scotch Whisky
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 201. The Beadleston Cocktail.
named, according to Albert S. Crockett, historian of the old Waldorf, after a brewer who sold to the famous bar much of the beer he brewed. It is made of equal parts of Scotch Whisky and French Vermouth.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 201. Blue Bell.
Two-thirds Scotch Whisky Two dashes French Vermouth One dash Angostura bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 201. Bonnie Heather.
One part Scotch Whisky One part Italian Vermouth One-half spoonful gum syrup
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 202. The Express (Also known as the Highland).
One-half Italian Vermouth One-half Scotch Whisky One dash orange bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 202. Highland Fling.
Two-thirds Scotch Whisky One-third French Vermouth One dash orange bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 203. The Rob Roy.
Two parts Scotch Whisky One part Italian Vermouth One dash Angostura bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 204. Train Bleu.
One part Italian Vermouth One part Scotch Whisky Two dashes Angostura bitters
1935 Leo Cotton: Old Mr. Boston. Seite 3. Affinity Cocktail.
1/3 French Vermouth 1/3 Italian Vermouth 1/3 Scotch Whiskey 2 Dashes Bitters Stir well with cracked ice, strain into 3 oz. cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 12. Beadleston Cocktail.
1/2 French Vermouth 1/2 Old Mr. Boston Whiskey Stir well with cracked ice and strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 12. Beals Cocktail.
1/2 Scotch Whiskey 1/4 French Vermouth 1/4 Italian Vermouth Stir well with cracked ice and strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 53. Flying Scotchman Cocktail.
1/2 Jigger Italian Vermouth 1/2 Jigger Scotch Whiskey 1 Dash Bitters 1 Dash Sugar Syrup Shake well with cracked ice and strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 62. Harry Lauder Cocktail.
1/2 Scotch Whiskey 1/2 Italian Vermouth 2 Dashes Gum Syrup Shake well with cracked ice and strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 105. Rob Roy Cocktail.
1/2 Italian Vermouth 1/2 Scotch Whiskey 1 Dash Bitters Stir well with cracked ice and strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 128. Thistle Cocktail.
1/2 Italian Vermouth 1/2 Scotch Whiskey 2 Dashes Bitters Stir well in ice and strain into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 74. Affinity Cocktail.
1/3 French Vermouth 1/3 Italian Vermouth 1/3 Scotch Whisky 2 ds. Angostura Lemon peel
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 99. Flying Scotchman.
1/2 Italian Vermouth 1/2 Scotch Whisky 4 ds. Orange Bitter 4 ds. Gomme Syrup
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 131. Rob Roy.
1/2 Scotch Whisky 1/2 Italian Vermouth 1 ds. Angostura
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 142. Thistle.
1/2 Italian Vermouth 1/2 Scotch Whisky 2 ds. Angostura
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 168. Highland.
1 Glass Scotch Whisky 2 ds. Angostura 1/2 Lemon Juice Barspoon Sugar add Ginger Ale
1936 Anonymus:- Cocktails, Drinks and Snacks. Seite 23. Highland Fling.
2 oz. Scotch 1 oz. Italian Vermouth 2 dashes orange bitters Ice, stir, strain into cocktail glass.
1936 Anonymus:- Cocktails, Drinks and Snacks. Seite 24. Rob Roy Cocktail.
1 1-2 oz. Scotch whiskey 1 dash Orange Bitters, 1 dash Angostura Bitters 1-2 oz. Italian Vermouth Ice, 25 shakes, strain into cocktail glass, add twist of lemon peel, one cherry.
1936 Bill Edwards: Drinks. Seite 22. Affinity.
1 part Scotch Whisky 1 part French Vermouth 1 part Italian Vermouth 2 dashes Angostura Bitters.
1936 Bill Edwards: Drinks. Seite 43. Highland Fling.
2 parts Scotch Whisky 1 part Italian Vermouth 2 dashes Orange Bitters per cocktail Serve with an olive.
1936 Bill Edwards: Drinks. Seite 53. Ohio.
1 part Scotch Whisky 1 part Italian Vermouth 3 dashes Orange Bitters per cocktail.
1936 Bill Edwards: Drinks. Seite 60. Rob Roy.
2 parts Scotch Whisky 1 part Italian Vermouth 1 dash Angostura Bitters per cocktail Serve with a cherry.
1936 Bill Edwards: Drinks. Seite 67. Thistle.
2 parts Scotch Whisky 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail Squeeze a piece of lemon peel on top.
Agitare nel shaker con ghiaccio: 10% Curaçao 45% Whisky 45% Vermouth Torino 3 spruzzi Angostura. Servite con buccia limone.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 174. Affinity Cocktail.
2 glasses Scotch whisky 1/2 teaspoon angostura bit- 2 glasses French vermouth ters 2 glasses Italian vermouth Serve with a twist of lemon peel in each.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 175. Rob Roy Cocktail.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 24. Affinity.
In mixing-glass: a dash of Angos- tura Bitters, one-fourth each of French and Italian Vermouth, half Scotch Whisky; stir well and serve.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 30. Emerald.
In shaker: half Prunella, half Gin; shake well and serve. An After-Dinner Drink.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 38. Rob Roy.
In mixing-glass: a dash of Angos- tura Bitters, one-third Italian Vermouth, two-thirds Scotch Whisky; stir well and serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 125. Affinity Cocktail.
Usese la cocktalera. Unos pedacitos de hielo. 1/3 parte de Vermouth Francés Noilly Prat. 1/3 parte de Scotch Whisky John Haig. 1/3 parte de vermouth Cinzano. Agítese, cuélese y sírvase en copa de 90 gramos, agregándosele el zumo de una cáscara de limón.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 364. Thistle Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. 4 gotas de Bitter Angostura. Una cucharadita de Pippermint Get Frères. 1/3 parte de Whisky Escocés John Haig. 2/3 parte de Vermouth Torino Cinzano. Agítese, cuélese y sírvase en copa de 100 gramos.
1937 Anonymus: Here’s how. Seite 19. Affinity.
1/3 Scotch Whisky 1/3 French Vermouth 1/3 Italian Vermouth Dash Angostura Bitters
1937 Anonymus: Here’s how. Seite 23. Flying Scotchman.
2 Dashes Angostura Bitters 2 Dashes Curaçao or Maraschino 1/2 Rye or Scotch Whisky 1/2 Italian Vermouth Squeeze Lemon Peel on top
1937 Anonymus: Here’s how. Seite 29. Thistle.
1/3 Italian Vermouth 2/3 Scotch Whisky 1 Dash of Orange Bitters Serve with Lemon Peel
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 10. Beadlestone Cocktail.
1/2 Scotch whiskey. 1/2 CORA vermouth. Shake well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 10. Beals Cocktail.
1/2 Scotch whiskey. 1/4 PICARD vermouth. 1/4 CORA vermouth. Shake well and serve in a whiskey glass.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 28. Emerald Cocktail.
Drops of orange bitters. 1/2 CORA vermouth. 1/2 Irish whiskey. Stir well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 29. Express Cocktail.
Drops of orange gitters. 1/2 CORA vermouth. 1/2 Scotch whiskey. Shake well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 37. Highland Cocktail.
1/2 CORA vermouth. 1/2 Scotch whiskey. Shake well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 54. Bob Roy Cocktail.
1/2 CORA vermouth. 1/2 Scotch whiskey. Drops of orange bitters. Stir and serve. Drops of Angostura.
1937 John R. Iverson: Liquid Gems. Seite 67. Rob Roy Cocktail.
Bar glass — ice 1 oz. Scotch Whiskey 3/4 oz. Italian Vermouth 2 drops Angostura Bitters Stir, strain and serve in cocktail glass. No decoration. Observations Somewhat similar to Manhattan Cocktail.
1937 R. de Fleury: 1800 – And All That. Seite 51. Diplomat – No. 2.
1/2 Italian Vermouth 1/2 Scotch Whisky 1 Dash Angostura
1937 R. de Fleury: 1800 – And All That. Seite 53. The Emerald.
Copyright by ”Theo” 3/5 Booth’s Dry Gin 1/5 Lemon Juice 1/5 Bols Blue Curacao Shake well.
1937 R. de Fleury: 1800 – And All That. Seite 83. Newlywed’s.
1/3 French Vermouth 1/3 Italian Vermouth 1/3 Scotch Whisky 2 Dashes Angostura Stir well and strain. Serve with a piece of Lemon Peel.
1937 R. de Fleury: 1800 – And All That. Seite 111. Thistle.
1/3 French Vermouth 1/3 Orange Juice 1/6 Whisky 1/6 Drambuie 1 Dash Orange Bitters
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 83. Beadlestone Cock-Tail.
Media parte whiskey NEPLUS ULTRA. Media parte vermout h CAZALIS & PRATS. Bátase.
Anmerkung: NEPLUS ULTRA ist ein Scotch.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 83. Beals Cock-Tail.
Media parte whiskey WHITE LABEL. Cuarta parto vermouth CAZALIS & PRATS. Cuarta parte vermouth FERRERO. Bátase. Sírvase en vaso de whiskey.
Anmerkung: WHITE LABEL ist ein Scotch.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 96. Emeral Cock-Tail.
Gotas orange bitter. Media parte vermouth FERRERO. Media: parte whiskey irlandés. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 97. Express Cock-Tail.
Gotas orange bitters. Media parte vermouth FERRERO. Media parte whiskey WHITE LABEL. Bátase.
Anmerkung: WHITE LABEL ist ein Scotch.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 100. Highland Cock-Tail.
Media parte vermouth FERRERO. Media parte whiskey WHITE LABEL. Bátase.
Anmerkung: WHITE LABEL ist ein Scotch.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 117. Rob Roy Cock-Tail.
Media parte vermouth FERRERO. Media parte whiskey WHITE LABEL. Gotas Angostura. Gotas orange bitters. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 127. York Cock-Tail.
Gotas orange bitters. Media parte vermouth CAZALIS & PRATS. Media parte whiskey WHITE LABEL. Frapé.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Beals.
50% Vat 69 Whisky. 25% French Vermouth. 25% Martini Vermouth. Shake.
Anmerkung: VAT 69 ist ein Scotch.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Esmerald.
50% Irish Whisky. 50% Italian Vermouth. 1 dash Orange Bitters.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Eva.
25% Orange and Lemon Juice. 12 1/2% Grenadine. 25% Creme de Violettes. 37 1/2% Caperatif. 1 dash Absinthe. Shake and strain.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Ohio.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Rob Roy.
3 dashes Angostura. 50% Scotch Whisky. 25% French Vermouth. 25% Italian Vermouth. Mix and strain into cocktail glass. Serve with Maraschino cherry in glass.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Thistle.
2 dashes Angostura Bitters. 50% Italian Vermouth. 50% Scotch Whisky. Stir up, strain into cocktail glass, and squeeze lemon peel on top.
1937 William J. Tarling: Café Royal Cocktail Book. Esmerald.
1937 William J. Tarling: Café Royal Cocktail Book. Highland.
1 teaspoonful Powdered Sugar. The juice of half a Lemon. 2 dashes Angostura Bitters. 1 glass Scotch Whisky. 1 lump of Ice. Use long tumbler and fill with Ginger Ale.
1937 William J. Tarling: Café Royal Cocktail Book. Rob Roy.
3 dashes Angostura. 1/2 Scotch Whisky. 1/4 French Vermouth. 1/4 Martini Sweet Vermouth. Mix and strain into cocktail glass. Serve with Maraschino cherry in glass.
1937 William J. Tarling: Café Royal Cocktail Book. Thistle.
2 dashes Angostura Bitters. 1/2 Italian Vermouth. 1/2 Scotch Whisky. Stir up, strain into cocktail glass, and squeeze lemon peel on top.
1938 Anonymus: The Merry Mixer. Beadleston Cocktail.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 89. Affinity Cocktail – No. 1.
1/3 French Vermouth 1/3 Italian Vermouth 1/3 Scotch Whisky 2 dashes Angostura Bitters Shake well Strain into Cocktail Glass Twist Lemon Peel on top
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 89. Affinity Cocktail – No. 2.
2/5 jigger Italian Vermouth 2/5 jigger French Vermouth 1/5 jigger Creme de Violette Shake well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 112. Emerald Cocktail.
1 pony Cognac 1 pony Creme de Menthe, Green 1 dash Orange Bitters Shake well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 112. Express Cocktail.
1 dash Orange Bitters 1/2 Italian Vermouth 1/2 Scotch Whisky Stir well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 118. Highland Cocktail.
1 dash Orange Bitters 1/2 Scotch Whisky 1/2 Italian Vermouth Shake well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 138. Rob Roy Cocktail.
2/3 jigger Scotch Whisky 1/3 French Vermouth 1 dash Angostura Bitters Stir well Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 21. Affinity Cocktail.
Dans le verre à mélange: 1 jet d’Angustura, 1/4 de Vermouth Martini doux, 1/4 de Vermouth Martini dry, 1/2 Whisky White Horse. Mélanger et servir.
Anmerkung: White Horse ist ein Scotch.
1938 Jean Lupoiu: Cocktails. Seite 123. Rob Roy Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1/3 de Ver- mouth Martini doux, 2/3 White Horse Whisky. Mélanger et servir.
1938 Robert Vermeire: L’art du cocktail. Seite 42. Rob Roy.
Verre à mélange: 2 à 3 traits de sirop de sucre ou de curaçao. 1 à 2 traits d’angostura bitter. 1/2 scotch whisky. 1/2 vermouth français. Bien remuer à la cuiller. Passer dans le verre. Ajouter cerise et presser pelure de citron dessus.
1938 Robert Vermeire: L’art du cocktail. Seite 47. Thistle.
Verre à mélange: 2 traits d’angostura bitter. 1/3 vermouth italien. 2/3 scotch whisky. Remuer à la cuiller. Passer dans le verre et presser pelure de citron dessus. Est aussi appelé «York Cocktail».
1939 Ambrose Heath: Good Drinks. Seite 36. Rob Roy.
1/2 Scotch Whisky 1/2 Italian Vermouth 1 dash Angostura Bitters
1939 Anonymus: Bar La Florida Cocktails. Seite 58. Rob Roy Cocktail.
1/3 Vermouth Martini Rossi. 1/3 Martini Rossi Vermouth. 2/3 Coñac Fundador. 2/3 Fundador Brandy. 3 Gotas de Angostura. 3 Dashes Angostura.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Rolls Royce).
1/2 Vermouth. 1/2 Scotch Whiskey. 1 Dash Angostura. Cracked ice. Do not shake. Let it get very cold and strain. Serve with two cherries.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 52. Rob Roy.
1/3 Vermouth. 2/3 Brandy. 3 Dashes Angostura.
1939 Anonymus: Floridita Cocktails. Seite 60. Rob Roy.
1/3 Vermouth Martini Rossi. 1/3 Martini Rossi Vermouth. 2/3 Coñac Fundador. 2/3 Fundador Brandy. 3 Gotas de Angostura. 3 Dashes Angostura.
1939 Charles Browne: The Gun Club Drink Book. Seite 86. Scotch Cocktail.
A Scotch cocktail, also called an “Atholl Brose,” is made of one part clear honey, one part rich cream and two parts of Scotch whisky. This is a bit sticky.
1939 Charles Browne: The Gun Club Drink Book. Seite 86. Rob Roy Cocktail.
A Rob Roy cocktail is merely a Manhattan where Scotch whisky is substituted for Bourbon or rye whiskey.
Seite 83. Manhattan Cocktail.
The essential materials in a Manhattan cocktail are rye or bourbon whiskey, Italian or sweet ver- mouth, and a dash of bitters. Originally (and even now recommended by some experts) the whiskey and vermouth were of equal proportions. Now the tendency leads toward dryer drinks, and in some bars the proportion is one part of vermouth to three or even four of whiskey. Angostura bitters are generally used, but experiments with Orange, Fischer’s, or Peychaud’s Bitters are quite in order and might give the host a reputation. At the moment the Gun Club mixer uses about one part of Italian vermouth to two and one-half parts of whiskey and a good dash of Peychaud’s Bitters. If a dryer drink is wanted, the use of French ver- mouth is allowable but is not orthodox. Some con- noisseurs or poseurs contend that in mixing a Man- hattan cocktail, the whiskey must always be put into the mixing glass before the vermouth but just why, deponent sayeth not. Also most bar books say that cocktails should be stirred in the ice but never shak- en, but after all, a vigorous stir or a gentle shake could hardly make much difference in the physio- logical or psychological effect in or of a drink. The use of Scotch whiskey instead of rye changes the name from “Manhattan” to “Rob Roy.” Presumably, if a green gage or a small stewed prune were used in- stead of the conventional Maraschino cherry to gar- nish the Manhattan, another name would grace the mixture. The modern cocktail cherry has its stem attached; this is either to be used as a handle or to prove that it is a real cherry.
1940 Anonymus: Professional Mixing Guide. Seite 52. Rob Roy Cocktail (Scotch Manhattan).
2/3 Scotch, 1/3 Sweet Vermouth, 3 generous dashes of Angostura Bitters (a Cherry is optional). Stir in mix- ing glass filled with cracked ice until thoroughly blended. Strain into cock- tail glass
1940 Anonymus: Professional Mixing Guide. Seite 54. Scotch Manhattan (Rob Roy).
2/3 Scotch, 1/3 Sweet Vermouth, 3 generous dashes of Angostura Bitters. Stir in mixing glass with cracked ice, until thoroughly blended. Strain into cocktail glass. A Cherry is optional.
1940 Anonymus: Recipes. Seite 11. Affinity Cocktail.
Use mixing glass 1/2 cube ice 1 dash Angostura Bitters 1/3 jigger French Vermouth 1/3 jigger Italian Vermouth 1/3 jigger Scotch Stir. Strain into cocktail glass and serve with cherry. Twist lemon peel over top.
1940 Anonymus: Recipes. Seite 27. Rob Roy Cocktail.
Use mixing glass 2 cubes ice 1 jigger Scotch Whiskey 1/2 jigger Italian Vermouth Dash Angostura Bitters Stir. Strain into cocktail glass. Serve with cherry.
1940 Anonymus: Professional Mixing Guide. Seite 90. Thistle Cocktail.
2 dashes of Angostura bitters, 1/4 gill of Italian vermouth, 1/4 gill of Scotch whisky. Use the mixing glass.
1940 Charles: The Cocktail Book. Seite 30. Affinity Cocktail.
2 dashes of Angostura bitters, 1/6 gill of French vermouth, 1/6 gill of Italian vermouth, 1/6 gill of Scotch whisky. Use the mixing glass. Serve with a cherry and a little lemon-peel juice squeezed on top.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 32. Rob Roy.
1/2 part Johnny Walker or any other good Scotch Whiskey 1/2 part Sweet Vermouth Dash of Angostura Bitters Shake with cracked ice and strain into cocktail glass.
Crosby Gaige – Crosby Gaige’s Cocktail Guide and Ladies’ Companion. 1940. Page 24. Rob Roy.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 102. The Emerald.
(for 6) 3 jiggers Dry Gin 3 jiggers Green Chartreuse 3 jiggers Sweet Vermouth 1 teaspoon Orange Bitters Shake thoroughly with ice and serve with a cherry and a twist of lemon peel.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 105. Affinity Cocktail.
1/3 French Vermouth 1/3 Italian Vermouth 1/3 Scotch Whiskey 2 Dashes Aromatic Bitters Stir well with cracked ice, strain and serve with a Cherry and a twist of Lemon Peel over top of glass. Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 114. Flying Scotchman Cocktail.
(6 people) 2-1/4 Glasses Italian Vermouth 3 Glasses Scotch Whiskey 1 Tablespoonful Bitters 1 Tablespoonful Sugar Syrup Shake well in ice and strain. Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 115. Harry Lauder Cocktail.
1/2 Scotch Whiskey 1/2 Italian Vermouth 2 Dashes Gum Syrup Stir well with cracked ice and strain. Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 127. Thistle Cocktail.
2 Dashes Angostura Bitters 1/2 Italian Vermouth 1/2 Scotch Whiskey Stir well in ice and strain into glass. Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 182. Rob Roy cocktail.
En un vaso de cristal, unos pedacitos de hielo. 6 gotas de Orange Bitter. 1/2 copa de Vermouth Martini Rossi. 1/2 ídem de Whisky Pandy. Agítese bien y se pasa al vaso núm. 3 con una ce- reza y una corteza de limón.
1943 Oscar Haimo: Cocktail Digest. Seite 65. Rob Roy Cocktail.
2 oz. Scotch 3/4 oz. Italian Vermouth 1 dash Orange Bitters Decorate with cherry Stir.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 50. Rob Roy.
2 ounces Scotch 3/4 ounce Sweet Vermouth 1 dash Angostura Bitters Stir with cracked ice. Serve with Cherry.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 50. Affinity Cocktail.
3 Scotch Whiskey 1 Italian Vermouth Orange Bitters, 2 Dashes Ice. — Stir. Strain and serve.
1944 Nick Thomas: Bartender’s Friend. Rob Roy.
1 oz. Scotch Whiskey Shake with Ice. 1 oz. Sweet Vermouth Strain into Cocktail Glass. 1 Teaspoon Simple Syrup
1944 Oscar Haimo: Cocktail Digest. Seite 77. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth 2 oz. Scotch Dash Angostura Bitters Stir Decorate with Cherry.
1944 Oscar Haimo: Cocktail Digest. Seite 77. Rob Roy (Dry) Cocktail.
3/4 oz. Dry Vermouth 2 oz. Scotch Stir Decorate with Twist of Lemon Peel.
1945 George Gardner: How to be a bartender. Seite 19. Express Cocktail.
Use large bar glass. Ice, fine, glass 1-3 full. Syrup, 2 drops. Orange bitters, 3 dashes. Vermouth, Italian, 1 pony. Whiskey, Scotch, 1 pony. Stir; strain into cocktail glass and serve.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 5. Affinity Cocktail.
3/4 Oz. Italian Vermouth 3/4 Oz. French Vermouth 1 1/2 Oz. Scotch Whiskey 1/3 Teaspoon Angostura Bitters Stir well with ice and strain. 1 Marischino Cherry
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 17. Rob Roy Cocktail.
1/2 Italian Vermouth 1/2 Scotch Whiskey 1/3 Teaspoon Angostura Bitters 1/3 Teaspoon Orange Bitters Shake well with Ice and strain.
1946 Bill Kelly: The Roving Bartender. Seite 41. Rob Roy Cocktail.
Dash Angostura Bitters 3/4 oz. Italian Vermouth 1 oz. Scotch wiskey Stir. Twist lemon peel. Cherry.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 29. Rob Roy.
2 oz. Scotch 3/4 oz. Italian vermouth 1 dash orange bitters Decorate with cherry. Stir and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 85. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth 2 oz. Scotch Dash Angostura Bitters Stir Decorate with Cherry.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 85. Rob Roy (Dry) Cocktail.
3/4 oz. Dry Vermouth 2 oz. Scotch Dash Angostura Bitters Stir Decorate with Twist of Lemon Peel.
1947 A. Vermeys: Cocktails. Seite 13. Affinite Cocktail.
1947 A. Vermeys: Cocktails. Seite 77. Rob Roy Cocktail (Le Rob Roy).
1 trait Bitter Campari; 1/3 Cinzano; 2/3 Whisky. Autre recette: 1/2 Whisky; 1/2 Noilly; 1 trait Angustura; 1 trait Curaçao. Servir avec cerise et zeste de citron.
1947 Pedro Chicote:: Cocktails mundiales. Seite 152. Esmeralda-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Unas gotas de Orange bitters. Unas gotas de marrasquino. 1/2 copita de ron. 1/2 copita de vermouth. Agítese y sírvase en copa de cocktaíl, con una ro- daja de limón.
1947 Pedro Chicote:: Cocktails mundiales. Seite 154. Eva-Cocktail.
Prepárese en cocktelera: Hielo picado. Unas gotas de Orange bitters. 1/2 copita de vermouth. 1/2 de whisky Caballo Blanco. Agítese y sírvase en copa de cocktail.
1947 Pedro Chicote:: Cocktails mundiales. Seite 254. York-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo picado. Unas gotas de Orange bitters. 1/2 copita de whisky, 1/2 de vermouth francés. Agítese y sírvase en copa de cocktail, añadiéndole una guinda.
1948 Adolphe Torelli: 900 recettes de cocktails et boissons américaines. Seite 102. Mac Donald Cocktail.
Dans un sha- ker avec de la glace pilée, une cuillère à café de Curaçao, trois traits d’Angustura, un demi-verre à madère de Whisky, un demi-verre de Vermouth Cinzano, frapper, passer dans un verre à cocktail, garnir d’un zeste de citron. Courtes pailles.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 106. Scotch Manhattan.
Also, as with Martinis, Manhattans are sometimes made with different base liquors, and are then called the SCOTCH MANHATTAN, RUM MANHATTAN, BRANDY MANHATTAN, APPLEJACK MANHATTAN, etc. These are made with Italian vermouth, the vari- ous Martinis with French vermouth.
Seite 105. Manhattan (Sweet).
1 part Italian Vermouth 2 parts Whisky 1 dash Angostura to each drink4 As above noted, some recipes call for equal parts of whisky and vermouth and some for other proportions.
4 The Sweet Manhattan made without bitters but with both orange peel and lemon peel in the mixture and shaken in- stead of stirred is called the ARMY. The plain Sweet Martini, made half and half, is sometimes called the NAVY. See also the Virgin, page 261.
Seite 105. Manhattan (Medium).
1 part Italian Vermouth 1 part French Vermouth 4 parts Whisky 1 dash Angostura to each drink Here again the relative proportions of whisky and the vermouths vary with different authors. Also, some recipes call for orange bitters as well as Angostura.
Seite 105. Manhattan (Dry).
1 part French Vermouth 2 parts Whisky 1 dash Angostura to each drink The comments respecting proportions as well as those respecting the use of orange bitters set forth above for the Medium Manhattan also apply to the Dry Man- hattan. It is also quite common to add a twist of lemon and drop the peel into the Dry Manhattan.
Seite 106. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above Manhattan recipes are given for general information only. Once again I recommend that you forget them all and that, in your own home, you serve the follow- ing:
1 part Cinzano Italian Vermouth 3 parts Bonded Whisky 1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large cubes of ice and pour into chilled cocktail glasses. Add a maraschino cherry to each glass. Unless the cherries have stems attached, spear each cherry on a toothpick or use glass fruit spears.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 143. Emerald.
Another of the better-known brandy drinks is the STINGER. The usual recipe for this drink calls for brandy and white crème de menthe in equal parts. If green crème de menthe is used it is known as the EMERALD.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 155. Hong Kong.
Dry Martini with 1 spoon sugar syrup, 1 spoon lime juice, and 1 dash Angostura bitters to each drink. Stir.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 166. Scotch Cocktail.
The simplest of all Scotch cocktails, of course, is the SCOTCH COCKTAIL Made exactly like the Gin Cocktail (page 151) but with Scotch in place of the gin. This drink is greatly improved by the addition of 1 teaspoonful of sugar syrup to each drink.
Seite 151. Gin Cocktail.
Put large cubes of cracked ice in an Old-Fashioned glass. Pour in enough House of Lords or Ancient Bottle gin to fill within 3/8″ of the top. Add Angostura or other aromatic bitters to taste (about 3 to 5 dashes). Stir and serve with short stir rod or spoon. Twist a strip of lemon peel over drink and drop peel in the glass. A few dashes of curaçao may be added if desired. Another method of making this drink is to rinse the glass with bitters, shake out the excess, and then fill the glass with iced gin.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Rob Roy.
Made exactly like the Manhattan but with Scotch in place of rye or bourbon. If orange bitters are used instead of Angostura, this drink is sometimes called the HIGHLAND, or the HIGHLAND FLING, or the EXPRESS.
Seite 105. Manhattan (Sweet).
1 part Italian Vermouth 2 parts Whisky 1 dash Angostura to each drink As above noted, some recipes call for equal parts of whisky and vermouth and some for other proportions.
Seite 105. Manhattan (Medium).
1 part Italian Vermouth 1 part French Vermouth 4 parts Whisky 1 dash Angostura to each drink Here again the relative proportions of whisky and the vermouths vary with different authors. Also, some recipes call for orange bitters as well as Angostura.
Seite 105. Manhattan (Dry).
1 part French Vermouth 2 parts Whisky 1 dash Angostura to each drink The comments respecting proportions as well as those respecting the use of orange bitters set forth above for the Medium Manhattan also apply to the Dry Man- hattan. It is also quite common to add a twist of lemon and drop the peel into the Dry Manhattan. As in the case of the usual Martini recipes, the above Manhattan recipes are given for general information only.
Seite 106. Manhattan De Luxe
1 part Cinzano Italian Vermouth 3 parts Bonded Whisky 1 dash Angostura to each drink Stir well in a bar glass or Martini pitcher with large cubes of ice and pour into chilled cocktail glasses. Add a maraschino cherry to each glass. Unless the cherries have stems attached, spear each cherry on a toothpick or use glass fruit spears.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Affinity.
This is simply a Medium Manhattan but with Scotch in place of rye or bourbon.
Seite 105. Manhattan (Medium).
1 part Italian Vermouth 1 part French Vermouth 4 parts Whisky 1 dash Angostura to each drink Here again the relative proportions of whisky and the vermouths vary with different authors. Also, some recipes call for orange bitters as well as Angostura.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 168. Beadleston / Blue Bell.
A Dry Manhattan but with Scotch in place of rye or bourbon.
If the vermouth is reduced to a few dashes to each drink, this drink is sometimes called the BLUE BELL.
Seite 105. Manhattan (Dry).
1 part French Vermouth 2 parts Whisky 1 dash Angostura to each drink The comments respecting proportions as well as those respecting the use of orange bitters set forth above for the Medium Manhattan also apply to the Dry Man- hattan. It is also quite common to add a twist of lemon and drop the peel into the Dry Manhattan. As in the case of the usual Martini recipes, the above Manhattan recipes are given for general information only.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 258. Thistle.
A sweet Manhattan using Scotch whisky.
Seite 105. Manhattan (Sweet).
1 part Italian Vermouth 2 parts Whisky 1 dash Angostura to each drink As above noted, some recipes call for equal parts of whisky and vermouth and some for other proportions.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 357. Beadleston No. 1.
2 chorros de amargo de naranja. 1/2 vasito de vermouth francés. 1/2 vasito de whisky. Hielo, revuélvase, cuélese y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 358. Highland Fling.
3 partes de whisky escocés. 1 parte de vermouth italia- no. 2 chorros de Orange Bitters. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 357. Beadleston No. 2.
1/2 whisky escocés. 1/2 vermouth italiano. Hielo. Revuélvase y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 376. Beals.
1/2 whisky escocés. 1/4 vermouth francés. 1/4 vermouth italiano. Hielo. Bátase, cuélese y sírvase en vaso de whisky.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 357. Emerald.
1/2 vermouth italiano. 1/4 whisky irlandés. Gotas de Orange Bitters. Hielo. Revuélvase, cuélese y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 383. Express.
1/2 vermouth italiano. 1/2 whisky escocés. Gotas de Orange Bítters. Hielo. Bátase, cuélese y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 385. Highland.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 393. Rob Roy.
1/2 vermouth italiano. 1/2 whisky escocés. Gotas de Angostura. Gotas de Orange Bitters. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 13. Affinity Cocktail.
Dans le verre à mélange: 1 jet d’Angustura, 1/4 de Vermouth Martini doux, 1/4 de Vermouth Martini dry, 1/2 Whisky White Horse. Mélanger et servir.
1948 Jean Lupoiu: Cocktails. Seite 92. Rob Roy Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1/3 de Ver- mouth Martini doux, 2/3 White Horse Whisky. Mélanger et servir.
1948 P. Dagouret: Le barman universel 10. Seite 30. Mac-Donalds Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits d’angostura. 1 cuiller à café curaçao rouge. 1/2 verre à madère de whisky. 1/2 verre à madère vermouth Turin. Remuer. Passer dans verre n° 8. Conrtes pailles.
1948 P. Dagouret: Le barman universel 11. Seite 30. Mac-Donalds Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits d’angostura. 1 cuiller à café curaçao rouge. 1/2 verre à madère de whisky. 1/2 verre à madère vermouth Turin. Remuer. Passer dans verre n° 8. Conrtes pailles.
1948 Trader Vic: Bartender’s Guide. Seite 125. Emerald Cocktail.
1/2 oz. dry gin 1/2 oz. Italian vermouth 1/2 oz. green chartreuse 1 dash orange bitters Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 138. Hong Kong Cocktail – 1.
1/2 oz. gin 2 drops Angostura bitters 1/2 oz. French vermouth 1/2 tsp. lime juice . 1/2 tsp. sugar syrup Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 139. Hong Kong Cocktail – 2.
1/2 oz. gin 1/2 oz. French vermouth 1/2 oz. orange juice 5 drops kirschwasser . 1 dash lemon juice Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 248. Affinity Cocktail.
1/2 oz. French vermouth 1/2 oz. Italian vermouth . 1/4 oz. creme de violette Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 259. Affinity Cocktail.
1/2 oz. scotch 1/2 oz. Italian vermouth 1/2 oz. French vermouth 2 dashes Angostura bitters Stir with cracked ice; strain into chilled cocktail glass. Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 269. Express Cocktail.
3/4 oz. scotch 3/4 oz. Italian vermouth . 1 dash orange bitters Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 269. Flying Scotchman Cocktail.
1 oz. scotch 1 dash Angostura bitters 1/2 oz. Italian vermouth 1 dash sugar syrup Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 271. Harry Lauder Cocktail.
3/4 oz. scotch 3/4 oz. Italian vermouth . 2 dashes sugar syrup Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 271. Heather Cocktail.
1 1/2 oz. bourbon 3 dashes orange bitters 1/2 oz. French vermouth 1 dash Angostura bitters . 2 dashes grenadine
1948 Trader Vic: Bartender’s Guide. Seite 271. Highland Cocktail.
3/4 oz. scotch 3/4 oz. Italian vermouth . 1 dash orange bitters Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 282. Rob Roy Cocktail.
1 oz. scotch 1/2 oz. French vermouth . 1 dash Angostura bitters Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 286. Thistle Cocktail 1.
3/4 oz. scotch 3/4 oz. Italian vermouth . 2 dashes Angostura bitters Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 286. Thistle Cocktail 2.
1 oz. scotch 1/2 oz. Italian vermouth . 2 dashes Angostura bitters Stir with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Bottoms Up. Seite 22. Highland Fling Cocktail.
3/4 oz. Italian Vermouth 1 1/2 oz. Scotch Whiskey 2 Dashes Orange Bitters Shake well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with an olive.
1949 Anonymus: Bottoms Up. Seite 22. Rob Roy Cocktail.
1/2 Jigger Italian Vermouth 2 Dashes of Bitters 1/2 Jigger Scotch Whiskey Cracked Ice, stir, strain. Add twist of Lemon Peel.
1949 Emile Bauwens: Livre de cocktails. Seite 87. Thistle cocktail.
2 Traits Angostura Bitter – 1/2 Whisky Bourbon – 1/2 Vermouth Italien – Frapper au shaker et passer dans un verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 290. Affinity-Cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 425. Rob-Roy-Cocktail.
3 d. Curaçao rot, 1 d. Angosturabitter, 1/2 Whisky, 1/2 franz. Vermouth. Gut rühren. Kirsche ins Glas.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 436. Scotch-Cocktail.
3 d. Angosturabitter, 2 d. Orangebitter, 1 Glas Scotch- Whisky. Stark rühren. Kirsch ins Glas.
1949 P. Dagouret: Le barman universel. Seite 30. Mac-Donalds Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits d’angostura. 1 cuiller à café curaçao rouge. 1/2 verre à madère de whisky. 1/2 verre à madère vermouth Turin. Remuer. Passer dans verre n° 8. Conrtes pailles.
1949 Wilhelm Stürmer: Cocktails by William. Seite 48. Bobby Burns Cocktail.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 19. Affinity.
1/2 oz. French Vermouth 2 dashes Angostura Bitters 1/2 oz. Italian Vermouth 1⁄2 oz. Scotch Stir with cracked ice and strain. Twist of lemon peel.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 24. Flying Scotchman.
1⁄2 oz. Italian Vermouth 1 dash Sugar Syrup 1 dash Angostura Bitters 1 oz. Scotch Shake with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 32. Rob Roy.
1/2 oz. French Vermouth 1 dash Angostura Bitters 1 oz. Scotch Stir with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 33. Thistle.
2 dashes Angostura Bitters 1/2 jigger Italian Vermouth . 1⁄2 jigger Scotch Stir with cracked ice, strain, garnish with thistle.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 110. Highland.
Juice 1/2 Lemon 2 dashes Angostura Bitters 1 tsp. Powdered Sugar 2 oz. Scotch . Mix with lump of ice, fill with ginger ale.
1951 Anonymus: The Holiday Drink Book. Seite 18. Rob Roy Cocktail.
Dash or 2 of bitters 2/3 scotch 1/3 sweet vermouth Put ingredients in a mixing glass filled with cracked ice, stir until thoroughly mixed. (This is a Scotch Manhattan).
1951 Charles H. Baker, Jr.: The South American Gentleman’s Companion. Seite 137. Scotch Plaid Cocktail.
THE SANTIAGO SCOTCH PLAID COCKTAIL, from SANTIAGO’S FAMOUS ENGLISH BAR, where also CHILE’S BEST WHISKEY SOURS, & WHISKY SOURS, are to BE HAD — the E in U.S.A. “WHISKEY,” no E in SCOTCH or IRISH We list this little fellow more or less for clinical reasons. It makes a simple-to-mix serve when you don’t feel like doing fancy things, and Scotch lovers will bless you for its taste.
1 1/2 oz Usher’s O.V.G. whisky 1/2 pony or so Italian sweet vermouth 1 dash Angostura Bitters Lemon peel
Stir with ice in bar-glass just like a Dry Martini and strain into chilled stemmed cocktail glass. Twist lemon peel over the finished drink, but don’t drop in. Local Chilenos, Britishers and North Ameri- cans vary this routine by stirring with a glass of fine ice letting quite a bit of ice go in the glass, more or less like our own Scotch Mist. Also can use dry French Vermouth; or 50-50 blend of sweet and dry.
1951 Charles H. Baker, Jr.: The South American Gentleman’s Companion. Seite 161. Thistle Cocktail.
LUIS LACEY’S THISTLE COCKTAIL, a QUITE REASONABLE SCOTCH VARIATION that You WILL LIKE, from BUENOS AIRES, ARGENTINA Being fitted for the finest cashmere polo coat you ever saw at the grand men’s shop (at 95 Calle Maipu) of this world-known polo player of a few years ago, we started a mild complaint about there not being too many mixed drinks of note down in the Argentine. This particular drink was not Latin inspiration, but came from Latin land, at least. Simple to do. All lovers of Scotch admire. 2 oz really good liqueur Scotch 3/4 pony sweet Italian vermouth 2 dashes Angostura Bitters Curl lemon peel Put in bar-glass with handful of fine-cracked ice and stir slowly and steadily. Strain into chilled stemmed Cocktail glass or, better still, we do honestly think, turn-into glass with all ice in like a Scotch Mist. Twist a curl of thin-cut lemon peel over the finished drink, but don’t drop-in. Many good Amateur Mixers have the misled idea that Angostura fights with Scotch whisky. Not so. However we never urge the use of a heavy peaty-smoky Scotch in any sort of short drink of this kind: all right in tall highballs, but too potent in the shorties.
By Charles Berns, “21” Brands, Inc., New York City 1 part Tribuno sweet vermouth 2 or 3 parts Ballantine Scotch whisky Stir in mixing glass with ice and 2 slices of orange peel. Strain into cocktail glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 96. Emerald.
1/2 jigger Italian vermouth 1/2 jigger Irish whisky Dash orange bitters Ice Stir. Strain into cocktail glass. Decorate with thin slice of fresh lime.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 154. Lights of New York.
By L. L. Stevenson, Columnist, Bell Syndicate 1/2 jigger Scotch 1/4 jigger Italian vermouth 1/4 jigger French vermouth Dash Angostura bitters Ice Stir. Strain into old-fashioned glass over cracked ice. Add twist of lemon peel.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 205. Rob Roy.
1/2 jigger King’s Ransom Scotch 1/2 jigger Italian vermouth Dash Angostura bitters Ice Stir, and strain into cocktail glass.
1952 Anonymus: Cocktails. Seite 63. Affinity.
Dans le verre à mélange: Un trait d’Angustura, 1/4 de vermouth français, 1/4 de vermouth italien, 1/2 de scotch whisky, Bien remuer et servir.
1952 Anonymus: Cocktails. Seite 73. Emerald.
Dans le shaker: 1/2 prunellia, 1/2 de gin, Bien frapper et servir. (Se boit après le dîner.)
1952 Anonymus: Cocktails. Seite 80. Mac Donald.
Dans un verre à mélange: Un trait d’Angustura, Une cuiller à café de curaçao, 1/2 verre de whisky, 1/4 de vermouth italien, Bien remuer et servir avec une cerise.
1952 Anonymus: Cocktails. Seite 91. Rob Roy.
Dans le verre à mélange: Un trait d’angustura bitters, 1/3 de vermouth italien, 2/3 de scotch whisky, Bien remuer et servir.
1952 Charles: The Cocktail Bar. Seite 30. Affinity Cocktail.
2 dashes of Angostura bitters, 1/6 gill of French vermouth, 1/6 gill of Italian vermouth, 1/6 gill of Scotch whisky. Use the mixing glass. Serve with a cherry and a little lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 90. Thistle Cocktail.
2 dashes of Angostura bitters, 1/4 gill of Italian vermouth, 1/4 gill of Scotch whisky. Use the mixing glass.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. The Heather.
2/3 Scotch whisky 2 dashes of French Vermouth 1 dash of Angostura bitters
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Highland Cocktail.
1/2 Italian Vermouth 1/2 Scotch whisky 1 dash of bitters
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Rob Roy.
2 parts Scotch whisky 1 part Italian Vermouth 1 dash of bitters
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Robber Cocktail.
2/3 Scotch whisky 1/3 Italian Vermouth Dash of bitters Serve in cocktail glass with cherry
1953 Anonymus: The ABC of Cocktails. Seite 30. Hong Kong.
5 parts Gin 1 part French (dry) Vermouth 1 spoon Sugar Sirup, 1 spoon Lime Juice, and 1 dash Bitters per drink Stir with ice, and strain into cocktail glass.
1953 Anonymus: The ABC of Cocktails. Seite 49. Rob Roy.
3 parts Scotch 1 part Italian (sweet) Vermouth 1 dash Drambuie to each drink A Manhattan with Scotch instead of Rye, and a dash of Drambuie. (Bene- dictine is sometimes used instead of Drambuie).
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Rob Roy.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 113. Scotch Manhattan.
Also, as with Martinis, Manhattans are sometimes made with differ- ent base liquors, and are then called the SCOTCH MANHATTAN, RUM MANHATTAN, BRANDY MANHATTAN, APPLEJACK MANHATTAN, etc. These are made with Italian vermouth, the vari- ous Martinis with French vermouth.
Seite 112. Manhattan (Sweet).
1 part Italian Vermouth 2 parts Whisky 1 dash Angostura to each drink4 As above noted, some recipes call for equal parts of whisky and vermouth and some for other proportions.
4 The Sweet Manhattan made without bitters but with both orange peel and lemon peel in the mixture and shaken instead of stirred is called the ARMY. The plain Sweet Martini, made half and half, is sometimes called the NAVY. See also the Virgin, page 261.
Seite 112. Manhattan (Medium).
1 part Italian Vermouth 1 part French Vermouth 4 parts Whisky 1 dash Angostura to each drink Here again the relative proportions of whisky and the vermouths vary with different authors. Also, some recipes call for orange bitters as well as Angostura.
Seite 113. Manhattan (Dry).
1 part French Vermouth 2 parts Whisky 1 dash Angostura to each drink The comments respecting proportions as well as those respecting the use of orange bitters set forth above for the Medium Manhattan also apply to the Dry Manhattan. It is also quite common to add a twist of lemon and drop the peel into the Dry Manhattan.
Seite 113. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above Manhattan recipes are given for general information only. Once again I recommend that you forget them all and that, in your own home, you serve the following:
1 part Cinzano Italian Vermouth 3 parts Bonded Whisky 1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large cubes of ice and pour into chilled cocktail glasses. Add a maraschino cherry to each glass. Unless the cherries have stems attached, spear each cherry on a toothpick or use glass fruit spears.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 146. Emerald.
Another of the better-known brandy drinks is the STINGER. The usual recipe for this drink calls for brandy and white crème de menthe in equal parts. If green crème de menthe is used it is known as the EMERALD.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 156. Hong Kong.
Dry Martini with 1 spoon sugar syrup, 1 spoon lime juice, and 1 dash Angostura bitters to each drink. Stir.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 166. Scotch Cocktail.
The simplest of all Scotch cocktails, of course, is the SCOTCH COCKTAIL Made exactly like the Gin Cocktail (page 153) but with Scotch in place of the gin. This drink is greatly improved by the addition of 1 teaspoonful of sugar syrup to each drink.
Seite 151. Gin Cocktail.
Put large cubes of cracked ice in an Old-Fashioned glass. Pour in enough House of Lords or Ancient Bottle gin to fill within 3/8″ of the top. Add Angostura or other aromatic bitters to taste (about 3 to 5 dashes). Stir and serve with short stir rod or spoon. Twist a strip of lemon peel over drink and drop peel in the glass. A few dashes of curaçao may be added if desired. Another method of making this drink is to rinse the glass with bitters, shake out the excess, and then fill the glass with iced gin.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 166. Rob Roy.
Made exactly like the Manhattan but with Scotch in place of rye or bourbon. If orange bitters are used instead of Angostura, this drink is some- times called the HIGHLAND, or the HIGHLAND FLING, or the EXPRESS. An interesting variation of these drinks may be obtained by substituting Peychaud bitters for the Angostura. Peychaud, somehow, seems to blend better than Angostura with the Scotch.
Seite 112. Manhattan (Sweet):
1 part Italian Vermouth 2 parts Whisky 1 dash Angostura to each drink As above noted, some recipes call for equal parts of whisky and vermouth and some for other proportions.
Seite 112. Manhattan (Medium).
1 part Italian Vermouth 1 part French Vermouth 4 parts Whisky 1 dash Angostura to each drink Here again the relative proportions of whisky and the vermouths vary with different authors. Also, some recipes call for orange bitters as well as Angostura.
Seite 113. Manhattan (Dry).
1 part French Vermouth 2 parts Whisky 1 dash Angostura to each drink The comments respecting proportions as well as those respecting the use of orange bitters set forth above for the Medium Manhattan also apply to the Dry Manhattan. It is also quite common to add a twist of lemon and drop the peel into the Dry Manhattan.
Seite 113. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above Manhattan recipes are given for general information only. Once again I recommend that you forget them all and that, in your own home, you serve the following:
1 part Cinzano Italian Vermouth 3 parts Bonded Whisky 1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large cubes of ice and pour into chilled cocktail glasses. Add a maraschino cherry to each glass. Unless the cherries have stems attached, spear each cherry on a toothpick or use glass fruit spears.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Affinity.
This is simply a Medium Manhattan but with Scotch in place of rye or bourbon.
Seite 112. Manhattan (Medium).
1 part Italian Vermouth 1 part French Vermouth 4 parts Whisky 1 dash Angostura to each drink Here again the relative proportions of whisky and the vermouths vary with different authors. Also, some recipes call for orange bitters as well as Angostura.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Beadleston / Blue Bell
A Dry Manhattan but with Scotch in place of rye or bourbon.
If the vermouth is reduced to a few dashes to each drink, this drink is sometimes called the BLUE BELL.
Seite 113. Manhattan (Dry).
1 part French Vermouth 2 parts Whisky 1 dash Angostura to each drink The comments respecting proportions as well as those respecting the use of orange bitters set forth above for the Medium Manhattan also apply to the Dry Manhattan. It is also quite common to add a twist of lemon and drop the peel into the Dry Manhattan.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 266. Thistle.
A sweet Manhattan using Scotch whisky.
Seite 112. Manhattan (Sweet):
1 part Italian Vermouth 2 parts Whisky 1 dash Angostura to each drink As above noted, some recipes call for equal parts of whisky and vermouth and some for other proportions.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 1. Affinity Cocktail.
3/4 oz. Dry Vermouth 3/4 oz. Sweet Vermouth 3/4 oz. Scotch Whiskey 2 Dashes Orange Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 49. Flying Scotchman Cocktail.
1 oz. Sweet Vermouth 1 oz. Scotch Whiskey 1 Dash Bitters 1/4 Teaspoon Simple Syrup Stir with cracked Ice and strain into 3 oz. Cocktail glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 100. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth 1 1/2 oz. Scotch Whiskey 1 Dash Orange Bitters Stir well with cracked Ice and strain into 3 oz. Cock- tail glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 123. Thistle Cocktail.
1 1/4 oz. Sweet Vermouth 1 1/4 oz. Scotch Whiskey 2 Dashes Bitters Stir well with cracked Ice and strain into 3 oz. Cock- tail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 16. Affinity Cocktail.
3/4 oz. French Vermouth 3/4 oz. Italian Vermouth 3/4 oz. Scotch Whiskey 2 Dashes Orange Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 24. Beadlestone Cocktail.
1 1/4 oz. French Vermouth 1 1/4 oz. Scotch Whiskey Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 24. Beals Cocktail.
1 1/2 oz. Scotch Whiskey 1/2 oz. French Vermouth 1/2 oz. Italian Vermouth Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 62. Flying Scotchman Cocktail.
1 oz. Italian Vermouth 1 oz. Scotch Whiskey 1 Dash Bitters 1/4 Teaspoon Simple Syrup Stir well with cracked Ice and strain 3 oz. Cocktail glass
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 76. Harry Lauder Cocktail.
1 1/4 oz. Scotch Whiskey 1 1/4 oz. Italian Vermouth 1/2 Teaspoon Simple Syrup Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 78. Highland Fling Cocktail.
3/4 oz. Italian Vermouth 1 1/2 oz. Scotch Whiskey 2 Dashes Orange Bitters Shake well with cracked Ice and strain into 3 oz. Cocktail glass. Serve with an Olive.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 122. Rob Roy Cocktail.
3/4 oz. Italian Vermouth 1 1/2 oz. Scotch Whiskey 1 Dash Orange Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 143. Thistle Cocktail.
1 1/4 oz. Italian Vermouth 1 1/4 oz. Scotch Whiskey 2 Dashes Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 41. Affinity Cocktail.
Deux traits Bitter Campari 1/3 Vermouth Français 1/3 Vermouth Italien 1/3 Scotch Whisky Un zeste de citron.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 84. Rob Roy.
Un trait Angostura 1/3 Vermouth Français 2/3 Scotch Whisky.
1953 S. S. Field: The American Drinking Book. Seite 218. Rob Roy.
1/3 sweet Vermouth, 2/3 Scotch Whisky, with a dash of bitters. Stir with cracked ice, strain and top with a twist of lemon peel. A Scotch Manhattan. Can also be made with dry Vermouth.
1954 Eddie Clark: King Cocktail. Seite 31. Rob Roy Cocktail.
2/3 Scotch Whisky 1/3 Italian Vermouth Dash of Angostura Stir well and strain into a cocktail glass.
1954 Marcel Pace: Nos Meilleures boissons. Esmeralda.
Dans le verre à mélange In mixing-glass 1/2 BURROUGH’S GIN 1/2 PRUNELLIA remuer stir well
1954 Marcel Pace: Nos Meilleures boissons. Rob Roy.
Dans le verre à mélange In mixing-glass 2/3 SCOTCH WHISKY 1/3 MARTINI SWEET garnir d’une cerise add cherry
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 37. Rob Roy.
Robert H. Loeb, Jr. Nip Ahoy. 1954. Page 37. Rob Roy.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Rob Roy.
1955 Harold J. Grossman: Grossman’s Guide To Wines, Spirits, and Beers. Seite 272. Rob Roy.
1/2 jigger Scotch whisky 1/2 jigger Italian Vermouth 2 dashes aromatic bitters Stir well with cracked ice and strain.
1955 Jean Lupoiu: Cocktails. Seite 17. Affinity Cocktail.
Dans le verre à mélange: 1 jet d’Angustura, 1/4 de Martini, 1/4 de Martini dry, 1/2 Whisky Long John. Mélanger et servir.
1955 Jean Lupoiu: Cocktails. Seite 97. Rob Roy Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1/3 de Martini, 2/3 Long John. Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 43. Emerald.
(for 6) 3 Jiggers Dry Gin 3 Jiggers Green Chartreuse 3 Jiggers Sweet Vermouth 1 Teaspoon Orange Bitters Shake well with ice and strain into glass. Serve with a Cherry and a twist of Lemon Peel.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 95. Affinity.
1/3 Scotch Whisky 1/3 Dry Vermouth 1/3 Sweet Vermouth 2 Dashes Angostura Bitters Stir well with ice and strain into glass. Serve with a Cherry and twist a Lemon Peel over top of glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 99. Flying Scot.
(for 6) 6 Jiggers Scotch Whisky 4 Jiggers Sweet Vermouth 1 Tablespoon Sugar Syrup 1 Tablespoon Bitters Shake well with ice and strain into glasses.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 99. Highland Fling.
1 Jigger Scotch Whisky 1 Teaspoon Sugar 2 Jiggers Milk Shake very well with ice and strain into Delmonico glass. Sprinkle Nutmeg on top.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 99. Harry Lauder.
1/2 Scotch Whisky 1/2 Sweet Vermouth 2 Dashes Sugar Syrup Stir well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 103. Rob Roy.
1 Jigger Scotch Whisky 2/3 Jigger Sweet Vermouth 2 Dashes Angostura Bitters Stir well with ice and strain into glass. Serve with twist of Lemon Peel.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 105. Thistle.
1/2 Scotch Whisky 1/2 Sweet Vermouth 2 Dashes Angostura Bitters Stir well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 17. Affinity.
Timbale à mélange, glace 1/3 Scotch Whisky 1/3 Vermouth français 1/3 Vermouth italien 2 traits Angostura Bien remuer en timbale à mélange et passer dans un verre à cocktail. Servir avec une cerise et un zeste de ci- tron sur le bord du verre. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 48. Harry Launder.
Timbale à mélange, glace 1/2 Scotch Whisky 1/2 Vermouth italien 2 traits sirop de sucre Bien remuer en timbale et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 78. Robber.
Shaker, glace 2/3 Scotch Whisky 1/3 Vermouth italien 1 trait Orangebitter Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 78. Rob Roy.
Timbale à mélange, glace 2/3 Scotch Whisky 1/3 Vermouth italien 1 trait Angostura Bien remuer en timbale et passer dans verre à cocktail. Essence de citron. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 92. Thistle.
Timbale à mélange, glace 1/2 Scotch Whisky 1/2 Vermouth italien 2 traits Angostura Bien remuer en timbale et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 93. Train Bleu (1).
Shaker, glace 1/2 Dry Gin 1/4 Cointreau 1/4 Jus de citron frais 1 trait Curaçao bleu Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 93. Train Bleu (2).
Shaker, glace 1/4 Cognac 1/4 Jus d’ananas Sucre Bien frapper au shaker et remplir pour 1/4 coupe à champagne. Compléter de champagne frappé. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 31. Rob Roy.
2 parts Scotch 1 part Italian-type vermouth . 1 dash Angostura bitters Stir with ice, strain into a cocktail glass, and serve — with a twist of lemon peel, if you like.
1957 Lawrence Blochman: Here’s How. Seite 36. Thistle.
1 part Scotch 1 part Italian-type vermouth . 2 dashes Angostura Stir with ice and strain.
1959 Anonymus: Manual de Cocteleria. Perfect Rock Roy.
1 onza de Whiskey Scotch 1/2 onza de Vermouth Francés 1/2 onza de Vermouth Italiano Cáscara de naranja Revuelto y en copa de cocktail.
1959 Anonymus: Manual de Cocteleria. Rob Roy.
Gotas de Angostura Bitter 1/2 onza de Vermouth Italiano 1 1/2 onza de Scotch Whisky Revuelto y en copa de cocktail con una cereza.
1959 Anonymus: Manzarbeitia y Compagnia. Robber Cocktail.
2/3 JOHNNIE WALKER 1/3 Vermouth Gancia Blanco Unas gotas de amargo Sírvase en una copa de cocktail con cerezas.
1959 Anonymus: Manzarbeitia y Compagnia. Highland Cocktail.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 50. Flying Scotchman.
6/11 Scotch 5/11 Vermouth Italien 1 cuillerée de Curaçao 1 cuillerée de sucre
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 96. Rob Roy.
2/3 Scotch 1/3 Martini blanc 1 trait Campari
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 96. Rob Roy Special.
1/2 Scotch 1/2 Vermouth français 1 trait angustura 3 traits Curaçao 1 zeste de citron 1 cerise
1963 Eddie Clarke: Shaking in the 60’s. Seite 82. Whisky Elsie (Hong Kong).
1 measure whisky dash of Angostura juice 1/2 lemon teaspoonful sugar Shake well and pour contents, including ice, into a wine glass.
1963 Eddie Clarke: Shaking in the 60’s. Seite 90. Rob Roy Cocktail.
2 1/2 measures Scotch whisky measure Italian Vermouth dash of Angostura Stir well and strain into a cocktail glass.
1963 Luigi Veronelli: I cocktails. Seite 58. Affinity Cocktail.
1 bicchiere e 1/3 di scotch whisky 1/3 di bicchiere di vermouth classico 1/3 di bicchiere di vermouth dry 2 gocce di angostura bitter ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare lo scotch, il vermouth classico ed il vermouth dry e me- scolarli usando l’apposito cucchiaio; aggiungere l’ango- stura. Mescolare piuttosto forte, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lenta- mente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 133. Emerald Cocktail.
1 bicchiere e 2/3 di dry gin 1/3 di bicchiere di prunella ghiaccio a cubetti Riempire lo shaker fino a 1/4 della sua altezza con ghiac- cio. Aggiungere il dry gin e la prunella. Chiudere lo sha- ker, agitarlo vigorosamente, lasciar riposare un secondo, riprendere infine ad agitare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 136. Far-Boding Cocktail.
1 bicchiere e 1/3 di scotch whisky 1/3 di bicchiere di noilly prat 4 gocce di orange bitter ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare lo scotch ed il noilly prat e mescolarli usando l’apposito cucchiaio; aggiungere l’orange bitter. Mescolare piutto- sto forte, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 164. Hong Kong Cocktail.
1 bicchiere e 1/3 di dry gin 1/3 di bicchiere di vermouth dry 1 cucchiaio di sciroppo di zucchero 1 cucchiaio di succo di limone spremuto dalla sola polpa 2 gocce di angostura bitter ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare il dry gin ed il vermouth e mescolarli usando l’apposito cucchiaio; aggiungere lo sciroppo di zucchero, il succo di limone e l’angostura. Mescolare piuttosto forte, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 231. Rob Roy Cocktail.
1 bicchiere e 1/3 di bourbon whisky 2/3 di bicchiere di vermouth classico 2 gocce di orange bitter 2 scorzette di arancia senza nulla del bianco interno ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare il bourbon, il vermouth classico e l’orange bitter. Mesco- lare piuttosto forte usando l’apposito cucchiaio, lasciar riposare uno o due secondi, riprendere infine a mesco- lare ma lentamente. Servire subito in bicchieri guarniti con una scorzetta di arancia.
1964 Anonymus: Manual del bar. Seite 135. Affinity.
1964 Anonymus: Manual del bar. Seite 152. Affinity.
. 1/3 Dry Gin. Refrescado. 1/3 Apricot Brandy. Servido en una copa 1/3 Calvados. de 80 gramos.
1964 Anonymus: Manual del bar. Seite 183. Esmeralda.
. 1 golpe de Marrasquino. Refrescado. 40 gramos de Dry Gin. Servido en una copa 40 gramos de Vermouth To- de 90 gramos. rino.
1964 Anonymus: Manual del bar. Seite 186. Esmeralda.
. 4 golpes de Apricot Brandy. Servido en una copa 4 golpes de jarabe de Gra- flauta de 120 gramos. nadina. (Creación de José Vi- 10 gramos de jugo de naranja. llasante). 10 gramos de Vermouth Fran- . cés. . Completar con Ghampagne se- . bien helado.
1964 Anonymus: Manual del bar. Seite 249. Rob-Roy.
. 1/2 Vermouth dulce. Refrescado. 1/2 Medida Scotch Whisky. Servir en una copa de 1 Golpe de Angostura Bitter. 80 gramos. 1 Cereza.
1964 Anonymus: Peter Pauper’s Drink Book. Seite 18. Rob Roy.
3 parts Scotch 1 part Italian (sweet) Vermouth 1 dash Drambuie to each drink A Manhattan with Scotch, and a dash of Drambuie (Benedictine is sometimes used).
1965 Aladar von Wesendonk: 888 Cocktails. Seite 99. Flying Scotchman.
1/2 Whisky Johnnie Walker 1/2 italienischer Vermouth rot 1 dash Angostura 1 dash Grenadine im shaker mit Eis schütteln, ins Cocktailglas seihen
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 52. Affinity.
1965 Harry Schraemli: Manuel du bar. Seite 396. Emerald Cocktail.
1/6 chartreuse jaune, 1/6 chartreuse verte, 2/3 gin. Agiter. Olive dans le verre.
1965 Harry Schraemli: Manuel du bar. Seite 401. Flying Scotchman Cocktail.
4 dashes orangebitter, 1 cuillère à bar grenadine, 1/2 vermouth rouge, 1/2 whisky. Agiter.
1965 Harry Schraemli: Manuel du bar. Seite 416. Hong-Kong Cocktail.
Mettre suffisamment de glace dans le verre à bar. 1 dash angostura, 1/2 cuillère à bar de sucre, 1 cuillère à bar de lime juice, 1/6 vermouth blanc, 5/6 gin. Très bien brasser. Passer dans un grand verre à cocktail.
1965 Harry Schraemli: Manuel du bar. Seite 458. Rob Roy Cocktail.
3 dashes curaçao rouge, 1 dash angostura, 1/2 whisky, 1/2 vermouth sec. Bien remuer. Cerise dans le verre.
1965 Harry Schraemli: Manuel du bar. Seite 463. Scotch Cocktail.
3 dashes angostura, 2 dashes orangebitter, 1 verre whisky écossais. Remuer fortement. Cerise dans le verre.
1965 Harry Schraemli: Manuel du bar. Seite 488. York Cocktail.
3 dashes angostura, 1/4 vermouth rouge, 3/4 whisky. Remuer. Presser dessus l’arome d’un zeste de citron.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 50. Affinity Cocktail.
1 ounce Scotch whisky 3/4 ounce sweet vermouth 3/4 ounce dry vermouth 2 dashes Angostura bitters Stir with cracked ice. Strain into cocktail glass. Twist lemon peel over drink.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 52. Scotch Manhattan.
Manhattan
2 ounces rye 2 dashes Angostura bitters 3/4 ounce sweet vermouth Pour over cracked ice in mixing glass. Stir well to blend and dilute slightly. Strain into cocktail glass. Serve with cherry.
Rum or Scotch Manhattan: Use gold label rum or Scotch instead of rye.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 54. Rob Roy.
1 1/2 ounces Scotch whisky 2 dashes Angostura bitters 1 ounce sweet vermouth Stir with cracked ice. Strain into cocktail glass. Serve with cherry or twist of lemon peel.
1966 Harry Schraemli: Le roi du bar. Seite 84. Emerald Cocktail.
1971 Anonymus: Tropical Recipes. Standard Recipes. Rob Roy Cocktail.
(Stir) Cocktail Glass Mixing Glass, 2 Cubes Ice 1 Dash Angostura Bitters 3/4 Jigger Sweet Vermouth 1 ” Scotch Whiskey Stir well and strain Decorate with Red Cherry.
1972 Anonymus: Recipes – Wines and Spirits. Seite 9. Rob Roy.
To make 1 cocktail 1/2 ounce sweet vermouth 3 ounces Scotch 6 to 8 ice cubes 1 strip orange peel A 4-ounce cocktail glass Combine the vermouth and Scotch in a mixing glass and fill with ice cubes. Stir gently, to chill and dilute the drink, then place a strainer on top of the mixing glass and pour into the cocktail glass. Twist the or ange peel over the glass to release the oil, twirl the eut edge of the peel around the inside rim of the glass, and add the peel to the drink. T o make a dry Rob Roy, use a light Scotch and change the proportion to 31/2 ounces of Scotch and 1 teaspoon of dry vermouth.
1972 Leo Cotton: Old Mr. Boston. Seite 1. Affinity Cocktail.
3/4 oz. Dry Vermouth 3/4 oz. Sweet Vermouth 3/4 oz. Old Mr. Boston Scotch Whisky 2 Dashes Orange Bitters Stir well with cracked Ice and strain into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 7. Beadlestone Cocktail.
1 1/4 oz. Dry Vermouth 1 1/4 oz. Whisky Stir well with cracked ice and strain into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 7. Beals Cocktail.
1 1/2 oz. Old Mr. Boston Scotch Whisky 1/2 oz. Dry Vermouth 1/2 oz. Sweet Vermouth Stir well with cracked ice and strain into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 38. Flying Scotchman Cocktail.
1 oz. Sweet Vermouth 1 oz. Old Mr. Boston Scotch Whisky 1 Dash Bitters 1/4 Teaspoon Simple Syrup Stir well with cracked ice and strain into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 45. Harry Lauder Cocktail.
1 1/4 oz. Old Mr. Boston Scotch Whisky 1 1/4 oz. Sweet Vermouth 1/2 Teaspoon Simple Syrup Stir well with cracked ice and strain into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 46. Highland Fling Cocktail.
3/4 oz. Sweet Vermouth 1 1/2 oz. Old Mr. Boston Scotch Whisky 2 Dashes Orange Bitters Stirr well with cracked ice and strain into 3 oz. cocktail glass. Serve with an olive.
1972 Leo Cotton: Old Mr. Seite 81. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth 1 1/2 oz. Old Mr. Boston Scotch Whisky 1 Dash Orange Bitters Stir well with cracked ice and strain into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Seite 97. Thistle Cocktail.
1 1/4 oz. Sweet Vermouth 1 1/4 oz. Old Mr. Boston Scotch Whisky 2 Dashes Bitters Stir well with cracked ice and strain into 3 oz. cocktail glass.
1 1/2 ounces scotch 1 1/2 ounces Italian vermouth 1 dash bitters 1/4 teaspoon sugar syrup Stir well with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 232. Harry Lauder Cocktail.
1 1/4 ounces scotch 1 1/4 ounces Italian vermouth 1/2 teaspoon sugar syrup Stir with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 239. Perfect Rob Roy.
1 ounce scotch 1/4 ounce Italian vermouth 1/4 ounce French vermouth Stir well with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 240. Rob Roy.
1 ounce scotch 1/2 ounce Italian vermouth 1 dash Angostura bitters Stir with ice cubes. Strain into chilled small pilsener or cocktail glass. Add a cherry.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 30. Affinity Cocktail.
1 pony Italian vermouth 1 pony French vermouth 1 jigger Scotch whiskey 1 dash Angostura bitters Stir well with ice and strain into large cocktail glass, or serve on the rocks. Add a maraschino cherry.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 39. Manhattan Cocktail Scotch (also called Rob Roy).
2/3 Scotch whiskey 1/3 Italian vermouth 1 dash Angostura bitters Stir well with ice and strain into cocktail glass. Add a maraschino cherry and a slice orange. This drink may also be served on the rocks in an old-fashioned glass.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 41. Rob Roy Cocktail.
This drink may be served on the rocks. 1 pony Italian vermouth 1 jigger Scotch whiskey 1 dash Angostura bitters 1 dash orange bitters Shake well with ice and strain into a cocktail glass. Add an olive.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 41. Rob Roy (dry).
The same as above except substitute French or dry ver- mouth for the Italian ver- mouth.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 41. Rob Roy (perfect).
The same as above except substitute 1⁄2 pony dry and 1/2 pony Italian vermouth for the vermouths included above.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 85. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth or Dry Vermouth, 2 oz. Scotch. Stir with Ice & Strain. Decorate with Cherry or Lemon Peel
1976 Anonymus: International Guide to Drinks. Seite 44. Affinity.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 47. Dry Rob Roy.
a Scotch Manhattan (Rob Roy) made with Dry Vermouth instead of Sweet. Garnish with olive.
Seite 64. Manhattan.
Stir/strain into pre-chilled cocktail glass 2 ounces Bourbon or Blended Whiskey 3⁄4 ounce sweet Vermouth (use less if desired) Garnish with cherry
1976 Brian F. Rea – Brian’s Booze Guide. Seite 72. Perfect Rob Roy.
Make same as Perfect Manhattan using Scotch instead of Bourbon.
Seite 71. Perfect Manhattan.
Stir/strain into pre-chilled cocktail glass 1⁄4 ounce dry Vermouth 1⁄4 ounce sweet Vermouth 2 ounces Bourbon or Blended Whiskey Twist of lemon
1976 Brian F. Rea – Brian’s Booze Guide. Seite 76. Rob Roy.
Make a Manhattan using Scotch instead of Bourbon.
Seite 64. Manhattan.
Stir/strain into pre-chilled cocktail glass 2 ounces Bourbon or Blended Whiskey 3⁄4 ounce sweet Vermouth (use less if desired) Garnish with cherry
1976 Harry Craddock: The Savoy Cocktail Book. Seite 17. Affinity Cocktail.
1/3 French Vermouth. 1/3 Italian Vermouth. 1/3 Scotch Whisky. 2 Dashes Angostura Bitters. Stir well and strain into cock- tail glass. Squeeze lemon peel on top.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 72. Flying Scotchman Cocktail.
(6 people) 2 1/2 Glasses Italian Vermouth. 3 Glasses Scotch Whisky. 1 Tablespoonful Bitters. 1 Tablespoonful Sugar Syrup. Shake well and strain into cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 135. Rob Roy Cocktail.
1 Dash Angostura Bitters. 1/2 Italian Vermouth. 1/2 Scotch Whisky. Shake well and strain into cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 160. Thistle Cocktail.
2 Dashes Angostura Bitters. 1/2 Italian Vermouth. 1/2 Scotch Whisky. Shake well and strain into cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 199. Rob Roy.
The manhattan made with Scotch with just as many variations, sweet, médium or perfect and dry. See also Robert Burns, Bobbie Burns, etc.
Seite 191ff. Manhattan.
Here is one old recipe for the Manhattan:
From then on you will usually find some type of whiskey mixed with some kind of vermouth, usually with bitters of some sort and occasionally a drop or two of a sweetener and a garnish anywhere from a twist of lemon to a cherry. Which leaves a lot of room for, „What’s a real Manhattan?“ In the beginning it is a little confusing but after a while it gets much worse. The nomenclature isn’t much help, either. The usual specifications of „dry,“ „medium,“ or „sweet,“ can mean several things. If we take a regular manhattan to mean a certain portion of whiskey and sweet vermouth (with or without bitters) then a DRY MANHATTAN could mean the use of dry vermouth OR less sweet vermouth! A SWEET MANHATTAN on the other hand could mean the use of more sweet vermouth and/or the addition of a sweetener such as cherry juice. And of course there is the „perfect“ manhattan, another way of describing one made with 1/2 sweet and 2/2 dry vermouth. I would think that most restaurants and bars use the idea that a manhattan is made with sweet vermouth, a dry manhattan is made with dry vermouth and that a perfect manhattan is made with half sweet and half dry vermouth. So much for that. If I get a call for a SWEET manhattan I usually add a little cherry juice, if I get a call for an EXTRA dry manhattan I will check to see if the customer wants less sweet or less dry vermouth while if I get a call for a dry manhattan I simply use dry vermouth. The proportions that can be used are legion. Two parts whiskey and one part vermouth is probably most universal. Unfortunately, the use of bitters and other additives have falllen into disuse. I say unfortunately because these little extras can make a world of difference in the drink itself. And then there is always the type of drinker who ts not looking for a cocktail but rather how much he can get in a glass and resents anything but the basic liquor going into bis glass. He is not interested in a manhattan cocktail but rather a glass of whiskey. Here are some basic recipes:
cocktail glass stir 1 1/2 oz whiskey (Bourbon or blend) 3/4 oz sweet vermouth 1 dash Angostura bitters When scotch is used as the garnish with cherry basic whisky, the drink is . known as a ROB ROY. Sweet When Irish Whiskey is used, 1 1/2 oz whiskey see Paddy or Rory O’More. 3/4 oz sweet vermouth touch of cherry juice garnish with cherry with or without bitters
Dry 1 1/2 oz whiskey 3/4 oz dry vermouth try orange bitters try an olive while you are at it
Perfect 1 1/2 oz whiskey 1/4 oz sweet vermouth 1/4 oz dry vermouth try a different bitters (i.e. Peychauds) or none at ail garnish with lemon twist
You can reinvent ail sorts of drinks by adding a touch of your favorite liqueur such as a dash of Bénédictine, Grand Marnier, curaçao, maraschino, etc. Or use a different modifier in place of the vermouth such as sherry, or other aperitifs, i.e., Dubonnet, etc.
Dry Manhattan.
Cocktail Glass Stir 1-3/4 oz Bourbon or blend 3/4 oz dry vermouth Olive
Manhattan.
Cocktail Glass Stir 1-3/4 oz Bourbon or blend 3/4 oz sweet vermouth (Optional – 1 dash bitters) Cherry
Manhattan (Dry).
Cocktail Glass Stir 1-3/4 oz Bourbon or blend 3/4 oz dry vermouth Olive
Seite 334. Manhattan (Perfect).
Cocktail Glass Stir 1-3/4 oz Bourbon or blend 1/4 oz dry vermouth 1/4 oz sweet vermouth Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 210. Affinity Cocktail.
Cocktail Glass Stir 3/4 oz dry vermouth 3/4 oz sweet vermouth 3/4 oz Scotch 2 dashes orange bitters Lemon twist, Cherry
Variation 1 oz dry vermouth 1 oz sweet vermouth 1/2 oz crème de Yvette
1977 Stan Jones: Jones’ Complete Barguide. Seite 224. Beadlestone.
Cocktail Glass Stir 1-1/4 oz dry vermouth 1-1/4 oz Scotch
1977 Stan Jones: Jones’ Complete Barguide. Seite 224. Beals Cocktail.
Cocktail Glass Stir 1-1/2 oz Scotch 1/2 oz dry vermouth 1/2 oz sweet vermouth
1977 Stan Jones: Jones’ Complete Barguide. Seite 271. Dry Rob Roy.
Cocktail Glass Stir 1-3/4 oz Scotch 3/4 oz dry vermouth Olive
1977 Stan Jones: Jones’ Complete Barguide. Seite 275. Emerald.
Cocktail Glass Stir 1 oz gin 3/4 oz Green Chartreuse 3/4 oz sweet vermouth 1 dash orange bitters Cherry, Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 276. Express.
Cocktail Glass Stir 1-1/4 oz Scotch 1-1/4 oz sweet vermouth 1 dash orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 282. Flying Scotchman.
Cocktail Glass Stir 1-1/4 oz Scotch 1-1/4 oz sweet vermouth 1 dash bitters 1/4 tsp sugar
1977 Stan Jones: Jones’ Complete Barguide. Seite 301. Harry Lauder.
Cocktail Glass Stir 1-1/4 oz Scotch 1-1/4 oz sweet vermouth 1/2 tsp sugar
1977 Stan Jones: Jones’ Complete Barguide. Seite 303. (The) Heather.
Cocktail Glass Stir 2 oz Scotch 1 dash Angostura bitters 1/2 oz dry vermouth (1 dash orange bitters & 1/4 oz grenadine optional)
1977 Stan Jones: Jones’ Complete Barguide. Seite 304. Highland Cocktail.
Cocktail Glass Stir 1-1/4 oz Scotch 1-1/4 oz sweet vermouth 1 dash bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 304. Highland Fling.
Cocktail Glass Stir 1-3/4 oz Scotch 3/4 oz sweet vermouth 2 dashes orange bitters Olive
Variation Hiball Glass Shake 1-1/2 oz Scotch 2 oz milk 1/2 tsp sugar Fill with ice Sprinkle nutmeg
1977 Stan Jones: Jones’ Complete Barguide. Seite 305. Hong Kong.
Cocktail Glass Stir 1 oz gin 1 oz dry vermouth 1/4 oz lime juice 1 dash Angostura bitters 1/4 tsp sugar
Variation 1 oz gin 1/2 oz dry vermouth 1/2 oz orange juice 1/4 oz lemon juice 1/4 oz Kirschwasser
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Robber.
Cocktail Glass Stir 1-3/4 oz Scotch 3/4 oz sweet vermouth 1 dash bitters Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Rob Roy.
Cocktail Glass Stir 1-3/4 oz Scotch 3/4 oz sweet vermouth 1 dash orange or Angostura bitters Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Rob Roy (Dry).
Substitute dry for sweet ver- mouth, omit bitters. Olive
Note: Different proportions of Scotch & vermouth may be used and various garnishes such as cherries, orange peel, lemon twists, etc.
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Rob Roy Holiday Style.
Cocktail Glass Stir 2 oz Scotch 1/4 oz dry vermouth 1/4 oz sweet vermouth Coat inside of glass with 1/4 oz Drambuie Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 416. Thistle.
Cocktail Glass Stir 1-1/4 oz Scotch 1-1/4 oz sweet vermouth 2 dashes bitters
1979 Fred Powell: The Bartender’s Standard Manual. Seite 1. Affinity Cocktail.
1 jigger Scotch 1/2 jigger Dry Vermouth 1/2 jigger Sweet Vermouth 2 Dashes Bitters Stir with ice. Strain. Serve with cherry and twist of lemon peel.
1979 Fred Powell: The Bartender’s Standard Manual. Seite 43. Highland Fling.
1 jigger Scotch 1 Teaspoon Sugar 1 1/4 jiggers Milk Shake with ice. Strain and sprinkle nutmeg on top.
1979 Fred Powell: The Bartender’s Standard Manual. Seite 83. Thistle.
2 jiggers Brandy 2 jiggers Green Creme de Menthe 1 Pinch Red Pepper Shake Brandy and Creme de Menthe and strain into glass. Sprinkle Red Pepper on top.
1980 Anonymus: Manual del bar. Seite 142. Rob Roy.
40 gramos de whisky escocés 40 gramos de vermouth Torino 1 golpe de bitter Angostura 1 cereza
1980 Anonymus: Manual del bar. Seite 142. Rob Roy (Dry).
Se cambia el vermouth Tu- rino por seco; actualmen- te se utiliza en la misma proporción del Dry Mar- tini y se termina con el (twist) zumo de limón.
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 297. The Rob Roy. 7,5 cl Scotch; 3 cl sweet vermouth; 2 dashes Angostura Bitters; garnish: cherry.
2010 Colin Peter Field: The Ritz Paris. Seite 43.Rob Roy. 7/10 Chivas Regal Scotch whisky; 3 drops Angostura bitters; 3/10 Martini Rosso.
2011 Brad Thomas Parsons: Bitters. Seite 144. Rob Roy. 2 oz. blended scotch; 1 oz. sweet vermouth; 2 dashes Angostura bitters; garnish: lemon twist.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 459. Rob Roy. 6 cl Blended Scotch Whisky; 4 cl roter Wermut; 2 Dash Angostura Bitters; Garnierung: Zitronenzeste.
2012 Tom Sandham: World’s Best Cocktails. Seite 174. Rob Roy. 45 ml Scotch whisky; 3 tsp sweet vermouth; dash Angostura bitters; garnish: maraschino cherry.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 228. Rob Roy. 7,5 cl Famous Grouse Blended Scotch Whiskey; 2 cl Dolin Vermouth Rouge; 2 Spritzer Angostura; Garnierung: Zitronenschale.
2013 Tristan Stephenson: The Curious Bartender. Seite 150. Rob Roy. 50 ml Scotch whisky; 25 ml Martini Rosso vermouth; 2 dashes orange bitters; garnish: orange twist.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 150. Rob Roy. 2 oz. Compass Box Asyla Scotch; 3/4 oz. Carpano Antica Formula vermouth; 2 dashes Angostura bitters; garnish: 2 brandied cherries.
2015 Adam Ford: Vermouth. Seite 128. Rob Roy. 1 1/2 oz. sweet vermouth; 1 1/2 oz. Scotch; 1 dash celery bitters; garnish: 1 thinly sliced celery stalk.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 52. Rob Roy. 60 ml blended Scotch (Dewar’s or Famous Grouse); 15 ml sweet vermouth (Carpano Antica Formula or Via); 7 ml Lapsang Souchong syrup; Dash Angostura bitters; garnish: lemon peel.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 41. Rob Roy. 60 ml The Famous Grouse; 10-15 ml Martini Rosso Vermouth; 3-4 drops orange juice; lemon peel. garnish: flicks of zest.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 41. Rob Roy No. 2. 35 ml Cocchi Vermouth Amaro; 25 ml The Famous Grouse; 15 ml Cocchi Americano; 2 drops Angostura bitters; 3 drops orange juice; garnish: flicks of zest.
2016 Philip Greene: The Manhattan. Seite 137. Rob Roy. 2 oz. Monkey Shoulder Scotch whisky; 1 oz. Dolin Rouge sweet vermouth; 1 dash Regan’s Orange Bitters No. 6; 1 dash Angostura or Fee Brothers aromatic bitters; garnish: lemon peel or cherry.
2017 Gary Regan: The Joy of Mixology. Seite 272. Rob Roy. 2 ounces scotch; 1 ounce sweet vermouth; 2 dashes Peychaud’s bitters; garnish: 1 maraschino cherry or 1 lemon twist.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 283. Rob Roy. 2 oz. Balvenie Doublewood 12-year scotch; 3/4 oz. Carpano Antica Formula vermouth; 1 dash Angostura bitters; garnish: brandied cherry.
40 ml Johnny Walker Black Label
40 ml Moot vermouth
1 Dash Scrappy‘s Orange Bitters
Preparation: Stirred.
Alternatively and currently preferred by us:
40 ml Johnny Walker Black Label whiskey
40 ml Antica Torino vermouth di Torino rosso
1 Dash Orange Bitters
The First Mention of the Rob Roy
On 22 August 1873, an article entitled “American Fancy Drinks” appeared in the New York “The Sun”. For the first time, a mixed drink called Rob Roy was mentioned and the recipe was also kindly given: “The Rob Roy cocktail is made with a little gum syrup, two dashes of Angostura, a few drops of oychette cordial, in a tumbler filled with fine ice, strained.” [9] For a better understanding, the first question to be asked is what is meant by an oychette liqueur? David Wondrich is of the opinion that this is orgeat. [8] Unfortunately, he does not support his statement with further explanations. So let’s leave it at that. We cannot prove whether it is true. If someone has more information on this, he is cordially invited to let us know.
It must be noted that although this is the first mention of a Rob Roy, it does not correspond to what is understood by it today, namely a mixture of Scotch and vermouth. The type of base spirit to be used is left open. There is no indication whatsoever that the same should also be used, but it is clear from reading between the lines – just a little sugar syrup with some Angostura bitters and a few drops of oychette liqueur can hardly be called a “fancy drink”. So David Wondrich correctly notes that one might well have used an American whiskey, a cognac or a Dutch gin. Why not a Scotch? The name Rob Roy suggests this. But all speculation gets us nowhere here, so let’s take it for what it is – an unspecified recipe. If oychette liqueur is indeed orgeat, however, the proximity to the older Japanese Cocktail is striking. This is prepared with cognac, orgeat and bitters, without additional sugar syrup.
The Rob Roy as a Scotch Manhattan
The next most recent mention is in 1895. The San Francisco Call reported on it on 3 November 1895: “A new cocktail called the “Rob Roy” is a Manhattan, made with Scotch instead of rye whisky. It is excellent,” [6]
It can thus be proven that the Rob Roy as Scotch-Manhattan has been around since at least 1895. The idea, however, is older. It was already mentioned in Charlie Paul’s book “American and Other Iced Drinks” in 1887. There, however, it is called the Manhattan Cocktail, despite the Scotch used. However, since this edition is the second edition of his book, we can assume that this variant was already present in the first edition, which unfortunately is not available to us.
The reason for this Manhattan variant can perhaps be explained. The book was published in London, and already on the title page it is mentioned that Charlie Paul was working in London, at “The Aquarium” and at the American Exhibition. American whisky was certainly less common in England, and so he used the local equivalent – a Scotch – instead. But it should also be noted that in the same book he does use a rye whiskey for the Fancy Manhattan Cocktail. The variation with a Scotch is therefore at least not only due to the availability of the product, but may be a deliberate change to give the cocktail its own, new signature.
It certainly took a while for the Rob Roy to become widely known, as it was still considered something new in New York in 1897. Newspaper articles report about it: “The Fifth Avenue hotel has two new drinks this winter, the Star cocktail and the Rob Roy cocktail. The Star has a flavor of Jersey about it, for its chief ingredient is apple jack, vermouth and orange bitters making up the rest. Of course, the Rob Roy is made of Scotch whisky. It is completed by vermouth and orange bitters”. [1-270] [7]
The Fifth Avenue Hotel was a luxury hotel in Manhattan between 1859 and 1908, quickly establishing itself as the most elegant in New York and the social and cultural centre of New York’s elite. [12]
Naming
The cocktail was probably named after the operetta Rob Roy by Reginald De Koven. [1-270] [2] [8] Its premiere took place on 1 October 1894 in Detroit, and it was first performed in New York on 29 October 1894. There it was performed at the Herald Square Theatre on Broadway a total of 235 times until 23 March 1895. [2] [5] [8]
This operetta takes as its theme the life of the Scottish folk hero Robert Roy MacGregor, better known as Rob Roy. The plot comprises the adventures of Rob Roy, a Scottish chieftain secretly married to the daughter of the Mayor of Perth, and Bonnie Prince Charlie, the “handsome Prince Charlie”. The latter was the exiled Charles Edward Stuart. However, the libretto takes quite a lot of artistic licence, Bonnie Prince Charlie did not enter Scotland until 11 years after Rob Roy’s death, in 1745, to assert his claims to the Scottish throne. So the two could not possibly have met. [2] [4]
So who was this Rob Roy? The name Rob Roy is the anglicised form of the Gaelic “Raibert Ruadh”, or “Red Robert”. He was so called because of his red hair, which turned brown in later years. Born in 1671 and died in 1734, Robert Roy MacGregor was a Scottish folk hero and an outlaw of the early 18th century. He was actually a cattle dealer, but then became a cattle thief, extorting protection money from his neighbours to keep them safe from other cattle thieves. When the protection racket failed, Rob Roy was charged with fraud and declared an outlaw. His main creditor was James Graham, 1st Duke of Montrose. Rob Roy was imprisoned and pardoned in 1727. He is known as Scotland’s Robin Hood. [3] His life inspired several artists. In 1817, Sir Walter Scott published his novel Rob Roy, and Hector Berlioz wrote an overture called Rob Roy. The story has also been made into a film several times. [3]
Who invented the Rob Roy cocktail?
It’s not that easy to answer this question. It doesn’t take much creativity to prepare it, because it is simply a Manhattan cocktail made with scotch. So maybe it was Charlie Paul who first came up with the idea, maybe not.
More interesting, therefore, is the question of who first gave a Scotch Manhattan the name Rob Roy. Because of the presumed connection with the operetta already mentioned, this probably happened from 1894 at the earliest, but one cannot be sure. Perhaps the name is older and refers directly to Sir Walter Scott’s novel. So are there any sources that can help us answer the question more precisely?
Louis Calabritti
It exists. But before we go to the place where the Rob Roy cocktail was born, we have to go to Naples. That is where Louis Calabritti, as he is called in an obituary published in the New York Sun on 18 March 1896, was born. He was born in 1818, it says, as the Duke of Calabritti. [18] An obituary in the New York Weekly Democrat is said to give the year 1819, and from this, after consulting registers of nobility, it was concluded that it must be Luigi Tuttavilla, 11th Duke of Calabritto, 9th Duke of San Germano and 3rd Prince of Conca di Mignano. [11]
Much can be said about his life, and sometimes there are contradictory statements about it. Actually, when looking at the Rob Roy Cocktail, it was enough to just briefly report on it. But we find his career very interesting to read about – it is almost the template for a successful Hollywood film. His story ran through the newspapers of 1878, for example in the New York newspaper The World under the title “A Duke Who Keeps an Inn”. The author of that piece, Harry H. Marks, later published his columns in the book. [16] He reports the following:
“Twenty-five years ago the Duke of Calabritti was one of the foremost noblemen of Italy and the leader of tho jeunesse doree of Naples. Young, handsome and very wealthy, related to the oldest and noblest families of Southern Italy, the owner of the famous old Palazzo Calabritti, and the villas, farms and lands of great Value, he was feted, courted and envied. He was given to gaming, but as he played well and was rich enough to meet all his losses this did not at first affect his position. He was a favorite in Neapolitan society, and for a time a very king among men. His great physical beauty and his fastidious dress earned for him the name of “The Beau Brummel of Naples.” [[20]] While still young the Duke of Calabritti contracted a marriage with an English lady, the daughter of a wealthy London gentleman. The match was not viewed with favor by his family, of the house of Pignatell, and wrought dismay among the match-making mothers, and the hopeful daughters of Neapolitan society. But the Duke was satisfied. After a tour of the Continent be brought his bride home and installed her in the historic palace which bears his name, and for a few months lived in married happiness. About this time, however, he began to have very bad luck at the gaming table, losing largely and steadily. First his ready money went, and then he borrowed ard still lost. One after the other his estates fell into the hands of the money-lenders until he became a comparatively poor man, and a positively poor nobleman. He then discovered, for the first time, that he had been the victim of a conspiracy on the part of a number of notorious blacklegs. It was too late, however, to repair the losses he had sustained, and his robbers had escaped with their spoils. His family, angry at the disgrace brought upon their home, had an open breach with the Duke, and he determined to leave the country. He went to Paris, where he lived for some months, and afterwards to Brussels and the Netherlands. Tired of wandering about, he determined to settle in London, and was for some time a lion in the clubs and salons of that city. He was still a gambler, and frequently played, with varying fortune, for high stakes. Playing one night at the house of a well-known English nobleman, he had a serious difficulty with one of his opponents. Just as every one had begun to forget the affair, it was recalled by the act of the Duke of Calabritti himself. In some way the name of a woman became mixed up with it, and the Duke in a lit of anger revenged himself upon his enemy by an act which brought him into serious trouble. But for the timely aid of a friend, he would doubtless have been disagreeably dealt with. The Prince of Carrini, at the time Neapolitan Ambassador in London, interested himself in the Duke’s behalf, and succeeded in getting permission for him to leave the country. The Duke accepted the terms, and determined to come to America. Meanwhile the Duke’s relations with his wife had become unpleasant. Influenced by her family, she refused to accompany him in his enforced emigration, and he accordingly left her behind. Withher dowry, which had been settled upon her before her marriage, she had ample means, and, shortly after her husband’s departure, she returned with ber three children to Naples and took up her residence in the Palazzo Calabritti, where she has since lived in strict retirement. The Duke came from London to New York in 1858 and lived for a time at the Astor House somewhat splendidly. He was accompanied by a beautiful Parisian girl, wbo was generally sup- posed to be the Duchess of Calabritti. Alter a few months of his sojourn here the Duke’s money began to be exhausted, and, unable longer to support the expenses he was incurring, he determined to go South. The Parisienne remained in the city and opened a millinery store, sending her business cards around to people who had entertained her at their homes, and thereby created a social sensation which lasted for some time and which is probably not yet altogether forgotten. The Duke next went to New Orleans, and after a sojourn of a few weeks there travelled Incognito to South America, seeing the sights of that continent, and ocoasionally, of course, gambling. He was everywhere well received, and made many friends. After a tour of several months he returned about 1860 to New York, and determined to settle down here. His eyes fell upon the quiet, out-of-the way settlement of Hoboken, where he thought he would not be disturbed. His plan was to engage in some business which would get him a living, somewhere far enough away from temptation to enable him to keep a promise he had made to himself to give up gaming forever. He accordiugly opened a little bar-room and restaurant near the ferry, and kept it so skillfully, and devoted himself so entirely to the entertainment of bis guests that it became very prosperous, and he made money. About eight years ago he built his present house, which has become celebrated for its excellent French and Italian dinners, for its choice wines, and, above all, for its macaroni, in the cooking of which the Duke is an adopt. He goes to the market himself every morning, accompanied by his servant, and selects his own meat, game and vegetables. As a rule, he superintends only the general arrangements of the house; but, on special occasions, when distinguished gentlemen are his guests, he not only cooks the macaroni himself, but also waits on the table. On such an occasion one day there chanced to be present a young Italian nobleman, Nicolo Caraffa-Policastro, Duke of Forli, who was making a pleasure-trip in the United States. The families of Caraffa and Pignatelli had been very intimate in old times in Naples, and when the Duke of Forli was a boy the Duke of Calabritti, then in his prime was a visitor at the Palazzo Policastro. As soon as the elder Duke saw the younger Duke sit down at the table he eyed him anxiously, and during the whole dinner he never took his eyes off him. When the dessert was brought the Duke of Forli looked up and his eyes met those of the landlord and waiter. “I beg your pardon,” exclaimed the Duke of Calabritti, trembling and pale, “but are you not from Naples?” “Yes,” replied the Duke, looking perplexed. “Is not your name Nicolo Caraffa-Policastro?” asked Calabritti again. “Yes,” said the other, and suddenly recognizing his questioner, “You are the Duke of Calabritti!” In a minute the two men were in each other’s arms, Calabritti exclaiming, with the tears rolling down his cheeks, “My Nicolino, my Nicolino, I have had you on my knee before you could talk my Nicolino.” Only one man in the party had known who Calabritti was. The others were at once let into the secret, and promised not to divulge it. For the Duke is not at all anxious to make his high rank known. To most of his acquaintances he is simply a verv mysterious and courteous gentleman who pays his bills promptly and never refuses to do an ace of charity when asked, a man who is evidently superior to his calling, but who is not disposed to divulge his affairs and will brook no questioning. To those who know him he says, “I like America and I like to live here. Being here, I, of coarse, want to do like the Americans and make my own living. I choose this business because in it I am always sure of two things which, on the whole, are essential to life — a good dinner and a bottle of good wine. If I get tired of this, which is very unlikely, I may go back to Italy, but at present I am very well satisfied and feel altogether contented.” In the Duke’s household in Hoboken is an old gentleman of very distinguisaed appearance and very reserved manner, who came with him here from Italy. He lives quietly, rarely talks to any one, dresses well, and seems to have no occupation. Gossips say that the mysterious gentleman is a relative of tbe Duke, but those who claim to know say that he is an old family servant of the house of Pignatelli, who alone was true to his master, and whom he has most kindly and honorably declared shall be taken care of as long as be lives. The Palazzo Calibritti, where the Duke was born, where he spent the most eventful years or his life, and where his wife and the future Duke of Calabritti still live, is well-known as one of the handsomest buildings in Naples. It stands at tbe entrance of the Chiaja, and makes a strong contrast to tbe comfortable little Hoboken hotel, known as the “Duke’s House.” [16-70] [16-71] [16-72] [16-73]
However, there are also different versions of his life. For example, only the text published in the Deutscher Correspondent in 1886 is quoted here: “Duke Louis Calabritto, for about 20 years the manager of Mrs. A. Huncke in Hoboken, who for the last 12 years has owned Duke’s Hotel on the Ferry and formerly owned the ” Napoleon House “, died yesterday after only a two-day illness from pneumonia. The Duke was born in Naples in 1818, took part in the 1848 movement and therefore had to flee. His property was confiscated, but later returned to his wife, an Englishwoman, and two sons. He came to America and settled in Hoboken, where he took up quarters in the old ” Napoleon House,” on the corner of Washington and 1st Streets. He was soon entrusted by the owner of the hotel, Mr. Huncke, with the management of the business, and continued to run it for Mr. Huncke’s widow after his death.” [22]
– „Herzog Louis Calabritto, seit etwa 20 Jahren Geschäftsführer der Frau A. Huncke in Hoboken, welche in den letzten 12 Jahren Duke’s Hotel an der Fähre eignet und früher das „Napoleon=Haus“ besaß, starb gestern nach nur zweitägiger Krankheit an Lungen=Entzündung. Der Herzog wurde im Jahr 1818 in Neapel geboren, nahm an der 1848er Bewegung Theil und mußte deshalb flüchten. Sein Eigenthum ward confisziert, aber später seiner Frau, einer Engländerin, und zwei Söhnen zurück gegeben. Er kam nach Amerika und ließ sich in Hoboken nieder, wo er im alten „Napoleon=House,“ Ecke Washington= und 1. Straße, Quartier nahm. Er wurde bald darauf vom Eigenthümer des Hotels, Hrn. Huncke, mit der Leitung des Geschäfts betraut, und führte dasselbe auch nach Hrn. Huncke’s Tod für dessen Wittwe fort.“ [22]
Charles Haynes Hashwell recounts in his memoirs: “About this period, or a few years earlier, an Italian, the Duke of Calibretto, accompanied by a French Count, arrived here, and they were received in society. It occurred that the Count was so exceptionally fortunate in card playing that his company was eschewed by the young men who had associated with him, and he soon returned to France. The Duke remained, and a question arising as to the authenticity of his rank, Mr. August Belmont, through his foreign correspondence, learned that not only was he a veritable duke, but that he represented one of the very oldest of the Italian nobility. Soon after he entered the employment of a man who kept a public-house in Hoboken on the road to Hackensack, and upon the death of the proprietor of the house, he assumed it, and later he occupied a house fronting the ferry at Hoboken, designating it “The Duke’s House,” which he maintained for a long time in high reputation for excellence of cooking and service.” [17-538]
But we straggle … interesting as the Duke’s curriculum vitae may be, we must return to the Rob Roy cocktail. We have now understood the Duke’s position in New York society, but we are still missing a few important words about how well-known and popular The Duke’s House was – because that is where the life of the Rob Roy Cocktail begins.
The Duke’s House
The Duke’s House was very well known. In addition, a change in New York law in 1896 caused saloons in New Jersey to become very popular; people flocked to them, especially those in Hoboken, which was accessible from Manhattan by ferry. The New York World of 6 April 1896 describes the crowds at The Duke’s Hous: “The Duke’s House, in Hoboken, just outside the terminal of the Barclay and Christopher street ferries, was crowded to the doors all day. Five bartenders were worked to their limit. Many who came over from New York carried baskets in which they stowed bottles of whiskey and lager. At one time during the afternoon the saloon was so crowded that the proprietors had to lock the doors until some of the crowd could get sated with beer and whiskey and leave. Then, as the satisfied customers departed, the man on the door would cry “Next!” and a customer would squeeze in. … At nightfall the streets leading to the ferries were rendered almost impassable by returning New Yorkers, who traveled zig-zag way. The crowds were noisy, but happy, and the police had little to do. … The Raines law has increased the value of every saloon in Hoboken, particularly those directly adjoining the ferries.” [21]
So what does all this have to do with the Rob Roy? Well, it’s important to understand what kind of place The Duke’s House was, how busy it was, and what kind of clientele frequented it. Because as we will soon reveal, the first Rob Roy was prepared there. Since it was a popular meeting place, the Rob Roy was certainly quickly carried from there to New York. It was not only at The Duke’s House that New York’s high society frequented, but also at The Fifth Avenue Hotel – where the Rob Roy cocktail was touted as something new in 1897. So we can well imagine that this novelty from The Duke’s House was also publicised at The Fifth Avenue Hotel by the regular customers there.
But how do we know that the Rob Roy was created at The Duke’s House?
The genesis of the Rob Roy cocktail
In 1941, G. Selmer Fougner dealt with Hungarian Tokay in his column “Along the Wine Trail”, which appeared in the New York Sun. A reader wrote a letter to the editor, giving details about Rob Roy, [8] [10] dwhich must make us sit up and take notice. Unfortunately, we could not find the original quote, but we could find a transcript of it. There it says: “Do you remember the Hotel Hungaria, in the ‘90s, located between 14th and 15th streets? My brother, a barkeeper of fifty years’ experience, worked there several years. He also worked at Duke’s House, Hoboken, for many years as well as in other thirst emporiums in Hoboken. He claims to have originated the Rob Roy Cocktail about 1895 when he got a $10 check from the Police Gazette for the recipe, as they used to offer prizes in those days. He says that Usher’s salesman used to come into Duke’s House regularly to sell his product. One day a bunch of men were in Duke’s House drinking Manhattan cocktails at a table when Usher’s man came in and was invited to drink with the boys. He said: “It’s not ethical for me to drink anything that does not contain Usher’s Scotch whiskey.” So the boys told my brother to make a round of cocktails and put in Usher’s instead of American whisky. They praised the new taste, then the boys said we must give it a name and someone, evidently up on Scotch history, suggested ‘Rob Roy.’ I would like to know if there is a Rob Roy cocktail listed in any of the books on the subject. For one who hardly ever touches anything stronger than coffee, tea or milk, one might think that your column has no interest for me. But it has, for its friendly tales are very informative.” [11]
Heinrich August Orphal
What was the name of this bartender? Unfortunately, this is not stated. But David Wondrich came across another letter to the editor – in which magazine we unfortunately do not know – in which the writer says that his brother „was a barkeeper and for a long time worked at the Little Hungary Café; he invented the Rob Roy cocktail.“ This text was signed G. Fred Orphal from Brooklyn. So we’re looking for a bartender with the last name Orphal. David Wondrich now searched the relevant genealogical sources on the net and came across a Henry A. Orphal who lived and worked as a bartender in Hoboken between 1895 and 1896. [1-271] [8] Henry August Orphal was born on 25 February 1866 in Germany, there certainly with the name Heinrich August, arrived in the USA in June 1881 and was naturalised there on 1 April 1887. He married Emma Louise Messnick on 3 June 1890. [23] [24] [25] Unfortunately, it is not stated where in Germany Heinrich August Orphal came from.
The Police Gazette
The recipe of the Rob Roy cocktail is said to have won a Police Gazette award. Unfortunately, we could not find any reference to it in the magazine, just as others have not found anything either. [11] This is a pity, because it would be proof for the statement that Henry Orphal mixed the Rob Roy Cocktail. Perhaps not all issues have been scanned yet, perhaps the reference has been overlooked so far, or perhaps the award was simply not included in the print.
Other legends of origin
One also reads that the Rob Roy was created at the Waldorf Astoria in New York City, [26] [28] but there is no evidence for this. It is probably not true. It should also be pointed out that although the Rob Roy is listed in the book “Old Waldorf Bar Days”, [27] there is no mention whatsoever that it was created in the hotel itself. If this were the case, it would certainly be recorded in the book, because the book originated from documents of the hotel bar. However, based on what has been said so far, one can imagine that the hotel bar was one of the first to offer the Rob Roy in New York City.
What is a Rob Roy anyway?
Next, let’s ask ourselves what a Rob Roy cocktail actually is. It is said to be a Manhattan cocktail made with Scotch. We have already analysed in detail what is meant by a Manhattan Cocktail. So let’s reproduce the insights we gained there here:
We have grouped the different variants, dividing them on the one hand into:
On the other hand, a distinction is made according to the sugar content:
Based on this, we had established that there are the following variants, with optional ingredients in brackets:
Generally speaking, we came to the following conclusion:
So if a Rob Roy is supposed to be a Manhattan Cocktail with Scotch, the latter conclusion should also apply to him. Is this really the case? So let us proceed to a more detailed analysis. First, however, it should be said that before 1900 we have only taken into account those recipes that also give exact quantities. This means that the newspaper articles are omitted, including the one from 1897 in which a Rob Roy is declared to be a Manhattan Cocktail with scotch, vermouth and orange bitters. That leaves two recipes from that period. This is statistically insufficient; nevertheless, the following charts also show this period, and we ask that this fact always be taken into account. We have included in the analysis of the Rob Roy Cocktail all recipes that call themselves Rob Roy, with one exception. We ignore Jacob Abraham Grohusko’s 1908 recipe, which consists of sherry and vermouth with a little curaçao. This makes it more like a variation of the Adonis Cocktail and has nothing whatsoever to do with a Rob Roy.
For the following analyses, however, we have not only selected those recipes that are called Rob Roy, but also those that correspond to the general definition of a Manhattan cocktail (prepared with Scotch). The analysis will then show whether a Rob Roy can be defined as broadly as a Manhattan Cocktail.
As the result shows, there are countless mixed drinks that correspond to a Scotch Manhattan. There is quite a confusion. The question must now be whether there are differences or similarities, and how this variety of names is to be assessed. Are the differences sufficient to justify a different name?
In total we found almost 500 recipes and 47 different names! In the following, we will go into more or less detail, but pay more attention only to those that are mentioned in a statistically relevant number.
Around 35% of the recipes are called Rob Roy, followed by Affinity (around 10%), Thistle (around 9%), and then slightly behind at around 3% to 4% in descending order The Flying Scotsman, Highland Fling, Express Cocktail, Beadlestone Cocktail, York Cocktail, Highland Cocktail and Beals Cocktail.
So let’s first look at what a Rob Roy is actually supposed to be. Let’s leave aside the recipe from 1873. Although this is the first mention, it is something quite different and does not appear in later years. In 1895, the San Francisco Call wrote that a Rob Roy was a Manhattan Cocktail in which a Scotch was used instead of a rye whiskey.
Rob Roy Cocktail
Base spirit
As always, there are deviations and aberrations. Some authors specify whisky in general instead of Scotch, some even want to prepare a Manhattan Cocktail, as they call for Rye or Bourbon, and even Apple Brandy or Cognac are mentioned. The variations between 1920 and 1933 may be explained by Prohibition. Scotch was certainly more difficult to obtain than other whiskey, and so the recipes were adapted. The considerable deviation between 1934 and 1941, on the other hand, is inexplicable. One would have expected more Scotch to be suggested again. Despite these deviations, however, it can be said that there is agreement that a Rob Roy should be made with Scotch.
Vermouth
According to the above summary, a Manhattan can be prepared with either Italian vermouth (dry) or French vermouth (extra dry). We would like to expand this definition at this point. Not only with the Manhattan Cocktail, but also with the Martini Cocktail or here with the Rob Roy, there is an intermediate form, namely when Italian and French vermouth are used at the same time. This is what we call “perfect”. Not because it is the perfect recipe for us, but because this mixture is often described as such in the books, for example as “Perfect Manhattan Cocktail” or “Perfect Martini Cocktail”.
We can deduce that a Rob Roy was prepared with Italian vermouth before 1900. After that, in just under half of the cases, also with French vermouth. From 1920 onwards, both are used together, even if only to a small extent. So if one wants to generalise, the general understanding is that a Rob Roy is prepared with Italian vermouth in around 68% of cases, and French in around 26% of cases, considered over the entire period. “Perfect” is an option in only about 6%. This is an important finding. Of course, all three cases are covered by the general Manhattan definition. However, we must take into account that there are other names for Scotch Manhattans, such as the Affinity, and this variant – as a following analysis will show – is prepared with Italian and French vermouth. This makes it strictly speaking a “Perfect Rob Roy”, but since the name Affinity has become accepted for this variation, we have to make a separation at this point, where it is a question of defining a Rob Roy in general. It can perhaps be compared to our current understanding of what a Martini Cocktail and what a Martinez Cocktail should be. The two are historically identical, and yet today the Martini Cocktail is the dry form and the Martinez Cocktail is the sweet form.
So let’s summarise: The Rob Roy should be prepared with Italian vermouth, but a French one is still permissible. It remains to be noted that there are three publications from Prohibition times that use sherry instead of a vermouth. This is a variation to be disregarded. To call it Rob Roy is actually a mistake.
Ratio of whisky to vermouth
In the case of the Rob Roy – as we have already established with the Manhattan Cocktail and the Brooklyn Cocktail – it is clear that Prohibition, despite opinions to the contrary, has no influence on the dryness of the cocktail. One should not look at the maximum and minimum, but at the average. Otherwise, one erroneously concludes from the exception to the general.
Before and after Prohibition, the ratio of whisky to vermouth is virtually identical. Even the Second World War shows no influence. Only between 1942 and 1959 does the average ratio increase from around 1.5 to 1.85, and from 1960 onwards it is around 2. This may be evidence that the quality of vermouth deteriorated and that people therefore used less of it. We go into more detail on this subject in the article on the Brooklyn Cocktail. Finally, we would like to present a graph showing all three cocktails we have examined so far with their average mixing ratio.
Liqueur and sugar syrup
What about the possibility of making Rob Roy fancy with liqueurs? Is sugar added to make it “Sweet Rob Roy” in the sense of our definition?
The frequent use of sugar syrup between 1900 and 1919 is striking, but this can be explained by the data. As early as 1900, James Mahoney published a Rob Roy that contained a sweet & sour mix in addition to scotch, vermouth and bitters. He adds 1/4 teaspoon of lemon juice and 1 teaspoon of sugar syrup to his Rob Roy. This recipe was picked up in other books until Prohibition, which explains the accumulation. However, lemon juice does not belong in a Manhattan Cocktail, nor in a Rob Roy, as the mass of recipes shows. So we should regard this deviation as a curiosity at the margin. From the rest of the data, we can see that sugar syrup is hardly ever used, and the same goes for liqueur. Both are most often used in prohibition times, perhaps to cover up poor whisky quality?
Based on this analysis, we can say that a Rob Roy is generally prepared neither with sugar syrup nor with liqueur, even if there are a few exceptions.
Bitters
While it is sufficient for a cocktail to have the bitters of a vermouth, what about the additional use of bitters?
For the most part, Rob Roy does not do without additional bitters. Considered over all times, in about 80% of the cases a bitter is used in addition to the vermouth.
There are now numerous bitters that are used in the recipes. Angostura bitters are the most popular across all recipes at around 60%, followed by orange bitters at around 30%. Abbott’s, Boker’s, Campari, Peychaud’s, Aromatic Bitters or just Bitters in general are also suggested. All of these can also be used in combination with each other. If two bitters are used at the same time, Angostura and orange bitters are preferred.
Zest
Next, let’s clarify the question of whether the Rob Roy is sprinkled with a zest.
The time before 1900 is statistically not reliable. In the two relevant recipes, the Rob Roy was sprinkled with a lemon zest. However, since from 1900 onwards no zest is used in 70% to 75% of the cases, one can assume that this will also have been common practice before 1900, and only the recipes with zest have come down to us. Occasionally, orange zest is also suggested, but only to a very small extent.
So let’s keep in mind that Rob Roy is usually prepared without zest. However, one can optionally use one.
Garnish
The period before 1900 is not adequately covered by recipes. Between 1900 and 1960, 70% of the time, no garnish is used. If it is, a cherry is preferred before the olive. What should be used is certainly related to the sweetness of the Rob Roy. For sweet drinks, a cherry was generally used, for dry ones an olive. The hazelnut or pickled onion is a curiosity on the side. It was not until the 1960s that the ratio was reversed. In about 70% of the recipes, the Rob Roy is garnished, the cherry is used in about 3 out of 4 cases.
Summary
What emerges from the previous analysis? What picture emerges when we generalise? A Rob Roy is made with Scotch, vermouth and bitters. Italian vermouth is used predominantly, French vermouth is optional. Liqueurs or sugar syrup are not added. Optionally, the bitters can be omitted, but Angostura bitters are preferred, followed by orange bitters. Sprinkling with a lemon zest is optional. Also optional is serving with a cherry, less common is an olive. Until 1960, however, this was only provided in around 30% of cases.
So, generally speaking, we come to the following conclusion:
Rob Roy: Scotch + Italian vermouth (optionally French) (+ bitters) (+ garnish: lemon zest, cherry or olive).
Thus, a Rob Roy does not encompass the entire spectrum covered by a Manhattan Cocktail. The Rob Roy is not prepared “sweet” and not “fancy”, but only “dry plain” or “extra dry plain”, and the mixed form “perfect plain” practically does not occur.
Affinity Cocktail
Base spirit
The base spirit of an Affinity Cocktail is clearly defined: It is a scotch, even if it is occasionally stated that you should (generally) use a whisky.
Vermouth
It is the same with vermouth. A combination of Italian and French vermouth is always used. Only from 1960 onwards is one not quite so sure, but to use only Italian vermouth in an affinity cocktail is nonsense.
Ratio of whisky to vermouth
Interestingly, the Affinity Cocktail does not show such a pronounced increase in the ratio over time. In principle, it is always made from equal parts of Scotch, Italian and French vermouth, which explains the average ratio of whisky to vermouth of 0.5.
Liqueur and sugar syrup
Unlike the Rob Roy, no liqueur or sugar syrup is ever used in an Affinity Cocktail.
Bitters
In about 70 per cent of all cases, an Aromatic Bitter, or as belonging to this group, an Angostura Bitter, is recommended, so that one can assume that this type of bitter is to be used by default. As a deviation, it is suggested to use Pechaud’s bitters, orange bitters or even Campari, or even to do without a bitter altogether. But these exceptions were only ever present for a relatively short period of time and failed to gain acceptance.
Zest and garnish
You can see that initially an affinity cocktail was almost always sprinkled with a lemon zest and served with a cherry. With Prohibition, the cherry disappeared, after which it is only added in around 30% of cases. The use of a lemon zest decreased steadily after Prohibition, also to around 30%.
Summary
The Affinity Cocktail is clearly distinguishable from a Rob Roy. In a Rob Roy, one uses an Italian vermouth, in the Affinity Cocktail a combination of Italian and French.
Rob Roy: Scotch + Italian vermouth (French optional) (+ bitters) (+ garnish: lemon zest, cherry or olive).
Affinity Cocktail: Scotch + Italian vermouth + French vermouth + bitters (+ garnish: lemon zest, cherry)
Other combinations of Scotch with vermouth
Thistle
We will not include statistics for the Thistle as a graphic here, as this does not add any value. There are several different mixed drinks that bear this name.
The variant we are interested in, a mixture of scotch and vermouth, shows little variance across the times. Looking at the recipes, one can easily generalise: Scotch is mixed with Italian vermouth, initially in a ratio of 2:1, later preferably 1:1, though occasionally 1:2 or 8:3 are also suggested. Angostura bitters (rarely also orange bitters) are added, and a lemon zest is usually sprinkled on top. From 1942 onwards, however, this is dispensed with.
Thistle: Scotch + Italian vermouth + bitters (+ garnish: lemon zest) = Rob Roy
Thus, the Thistle is no different from the Rob Roy.
York Cocktail
There is a certain confusion about the York Cocktail. There are other drinks with this name. Sorting by the order of first publication, the following picture emerges, with an indication of the percentage frequency of the recipe across all times.
So it’s unclear what a York Cocktail is supposed to be. Is it a Manhattan Cocktail? After all, in the early years a whiskey is called for, not a Scotch. Is it supposed to be made with scotch and Italian vermouth? Then it would be comparable to the Rob Roy. Should it be made with scotch and French vermouth and orange bitters? Then it would be a Beadlestone Cocktail with orange bitters. Is it perhaps a completely different mixed drink? No convincing definition exists with a convincing majority of recipes. So in this case one would certainly do quite well to ignore the name York Cocktail. There are too many ambiguities.
Other mixtures
As the list of names shows, there are numerous names for mixed drinks with scotch and vermouth. However, these are mostly variations of a Rob Roy Cocktail or an Affinity Cocktail.
Rob Roy: Scotch + Italian vermouth (French optional) (+ bitters) (+ garnish: lemon zest, cherry or olive)
Affinity Cocktail: Scotch + Italian vermouth + French vermouth + bitters (+ garnish: lemon zest, cherry).
As we can see from this analysis, all published mixtures can in principle be traced back to two basic patterns: Rob Roy Cocktail and Affinity Cocktail.
Sources
Historical recipes
1873 New York Sun, 22. August 1873. Rob Roy. (https://www.fultonhistory.com/Newspaper%209/New%20York%20NY%20Sun/New%20York%20NY%20Sun%201873%20Apr-Dec%201873%20%20Grayscale/New%20York%20NY%20Sun%201873%20Apr-Dec%201873%20%20Grayscale%20-%200519.pdf)
The Rob Roy cocktail is made with a little
gum syrup, two dashes of Angostura, a few
drops of oychette cordial, in a tumbler filled
with fine ice, strained.
1884 Charlie Paul: American and other drinks. Seite 32. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three
or four drops of angostura bitters, ditto of plain
syrup; add half a liqueur glassful of vermouth,
half wine glassful of Scotch whiskey; stirr well
with spoon and put small piece of lemon on top.
1887 Charlie Paul: American and Other Iced Drinks. Seite 48. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three
or four drops of Angostura bitters, ditto of plain
syrup; add half a liqueur-glassful of vermouth,
half wine glassful of Scotch Whiskey; stir well
with spoon and put small piece of lemon on top.
1895 The San Francisco Call. 3. November 1895, Seite 19. Rob Roy. (https://chroniclingamerica.loc.gov/lccn/sn85066387/1895-11-03/ed-1/seq-19/#date1=1789&index=2&rows=20&words=cocktail+Rob+Roy&searchType=basic&sequence=0&state=&date2=1963&proxtext=Rob+Roy+cocktail&y=12&x=16&dateFilterType=yearRange&page=1)
A new cocktail called the “Rob Roy” is
a Manhattan, made with Scotch instead of
rye whisky. It is excellent,
1895 George J. Kappeler: Modern American Drinks. Seite 44. York Cocktail.
A mixing-glass half-full fine ice, three dashes
orange bitters, one-half jigger whiskey, one-half
jigger vermouth. Mix, strain into cocktail-glass,
squeeze piece of lemon-peel over the top. Serve.
1895 R. C. Miller: The American Bar-Tender. Seite 43. Thistle Cocktail.
Thistle Cocktail, same as above, using Scotch
whiskey.
Seite 43. Whiskey Cocktail.
(Use small bar glass.)
3 or 4 dashes of gum syrup.
2 do. bitters (Angostura.)
1 wine glass of whiskey, and a piece of lemon peel.
Fill one-third full of fine ice; shake and strain in a
fancy wine glass.
1897 The Centralia Enterprise and Tribune. 4. Dezember 1897, Seite 7. (https://www.newspapers.com/image/38305702/?terms=rob%2Broy)
the Rob Roy is made of Scotch whisky. It is completed by vermouth and orange bitters
1898 Anonymus: Before & After Dinner Beverages. Seite 14. Rob Roy.
Fine ice in
tumbler or mixer, with one-half jig-
ger of Scotch Whiskey, one-half jig-
ger of Italian Vermouth. Mix and strain
into cocktail-glass, squeezing piece of lemon-
peel on top, and drop in glass.
1898 Anonymus: Cocktails. Seite 33. Rob Roy Cocktail.
FILL a mixing-glass half-full fine ice. Add two Bitters
dashes Boker’s bitters, one-half jigger Scotch Scotch Whiskey
whiskey, one-half jigger Italian vermouth. Mix and Italian Vermouth
strain into cocktail-glass. Place a small piece lemon Lemon Peel
peel on top.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 262. St. Joseph’s Cocktail.
(Use a large bar glass.)
3/4 glass of fine-shaved ice;
1 or 2 dashes of gum syrup;
2 or 3 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Scotch whiskey;
Stir up well with a spoon, strain into a cocktail
glass; putting a medium-size olive into it, squeeze a
piece of lemon peel on top and serve.
1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 40. Rob Roy.
Fill mixing glass two-thirds full fine ice.
1/4 teaspoonful of lemon juice.
1 teaspoonful of syrup.
2 dashes of orange bitters.
1 dash Peychand’s bitters.
2-3 wine glass Scotch whisky.
1-3 wine glass French Vermouth.
Stir well and strain into a cocktail glass and serve.
1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 47. Thistle.
Is made the same as the Shamrock, using
O. V. H. Scotch whisky instead of Irish whisky.
Seite 43. Shamrock.
Put a piece of ice in a glass that you would use
for making a high ball.
1 teaspoonful Abricotine (Eagle Creme D’Apri-
cot).
2 teaspoonfuls pineapple syrup.
2 teaspoonfuls lemon juice (or a lime).
1 wine glass Bushmill’s Irish whisky.
Fill up with ginger ale, stir gently, and serve.
1901 Anonymus: The Cocktail Book. Seite 22. Rob Roy Cocktail.
Use Mixing Glass.
TWO dashes orange bitters; two-thirds
Scotch whiskey; one-third Italian ver-
mouth. Fill with ice, mix, and strain into
a cocktail glass. Serve an olive in the
glass.
1901 Anonymus: The Cocktail Book. Seite 23. Thistle Cocktail.
Use Mixing Glass.
TWO dashes Angostura bitters; one-
third Italian vermouth; two-thirds
Scotch whiskey. Fill with ice, mix, and
strain into a cocktail glass. Add curl of
lemon peel.
1901 Anonymus: The Cocktail Book. Seite 28. York Cocktail.
Use Mixing Glass.
ONE dash Boker’s bitters; two dashes
orange bitters; two-thirds Scotch
whiskey; one-third Italian vermouth. Fill
with ice, mix, and strain into a cocktail
glass.
1902 Anonymus: The Cocktail Book. Seite 20. Rob Roy Cocktail.
Use Mixing Glass.
THREE dashes Angostura bitters; two-
thirds Scotch whiskey; one-third Italian
vermouth. Fill with ice, mix, and strain
into a cocktail glass. Serve an olive in the
glass.
1902 Anonymus: The Cocktail Book. Seite 21. Thistle Cocktail.
Use Mixing Glass,
TWO dashes Angostura bitters; one-
third Italian vermouth; two-thirds
Scotch whiskey. Fill with ice, mix, and
strain into a cocktail glass. Add curl of
lemon peel.
1902 Anonymus: The Cocktail Book. Seite 26. York Cocktail.
Use Mixing Class.
THREE dashes Angostura bitters; two-
thirds Scotch whiskey; one-third
Italian vermouth. Fill with ice, mix, and
strain into a cocktail glass.
1903 Anonymus: Manuel du Cocktail. Seite 20. Rob Roy Cocktail.
Se servir du verre à mixtion.
TROIS gouttes d’angostura, deux tiers
de whiskey écossais et un tiers de
vermouth italien. Remplir le verre de
glace, mélanger et filtrer dans un verre à
cocktail. Mettre dans le verre une olive.
1903 Anonymus: Manuel du Cocktail. Seite 21. Thistle Cocktail.
Se servir du verre à mixtion.
DEUX gouttes d’angostura, un tiers de
vermouth italien et deux tiers de
whiskey écossais. Remplir de glace,
mélanger, et filtrer dans un verre à cocktail.
Ajouter un zeste de citron.
1903 Anonymus: Manuel du Cocktail. Seite 26. York Cocktail.
Se servir du verre à mixtion.
TROIS gouttes d’angostura; deux tiers
de whiskey écossais, un tiers de vermouth
italien. Remplir de glace, mélanger
et passer dans un verre à cocktail.
1902 Charlie Paul: American andother Iced Drinks. Seite 37. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or
four drops of Angostura bitters, ditto of plain
syrup; add half a liqueur-glassful of vermouth,
half wine-glassful of Scotch whiskey; stir well with
spoon and put small piece of lemon on top.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 4. Rob Roy Cocktail.
2 dashes orange bitters
1/2 jigger Scotch whisky
1/2 jigger Italian vermouth
Lemon peel
Ice
Stir and strain into cocktail glass.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 133. Rob Roy.
1 dash of orange bitters.
2/3 Scotch whiskey.
1/3 Italian vermouth.
1905 Anonymus: Bebidas americanas. Seite 11. Mac Donald cocktail.
Se media la cotelera de pedaci-
tos de hielo, y se añade:
1 cucharadita de curaçao,
4 gotas de angostura,
1/2 copa mediana de whisky,
1/2 copa mediana de vermout
Torino.
Se mezcla bien y se sirve.
Anmerkung: Als Whisky sollte man sicherlich einen Mac Donald Whisky verwenden, denn nur so ergibt der Name einen Sinn. Beispielsweise in 1903 Anonymus: Manuel du cocktail gibt es auf Seite 63 eine Anzeige: “Long John’s D.P. Macdonald Genuine Scotch Whisky”.
1905 Anonymus: The Gorham Cocktail Book. Seite 35. Rob Roy Cocktail.
Two dashes Boker’ s bitters, one-half Bitters
jigger Scotch whiskey, one-half jigger Scotch Whiskey
Italian vermouth, small piece lemon peel. Italian Vermouth
. Lemon Peel
FILL a mixing-glass half-full fine
ice. Add two dashes Boker’s
bitters, one-half jigger Scotch whiskey,
one-half jigger Italian vermouth. Mix
and strain into cocktail-glass. Place a
small piece lemon peel on top.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 43. Rob Roy Cocktail.
Use mixing glass half full of ice.
3 dashes of lemon juice.
2 dashes syrup.
2 dashes orange bitters.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1/2 jigger Scotch whiskey.
1/2 jigger French Vermouth.
Stir well; strain into a cocktail glass with
olive or cherry, and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 44. York Cocktail.
A mixing-glass half-full fine ice, three dashes
orange bitters, one-half jigger whiskey, one-half
jigger vermouth. Mix, strain into cocktail-glass,
squeeze piece of lemon-peel over the top. Serve.
1906 George Spaulding: How to Mix Drinks. Seite 16. Rob Roy.
Use large glass.
Lemon juice, three dashes.
Syrup, two dashes.
Orange bitters, two dashes.
Angostura bitters, one dash.
Scotch whiskey, one quarter wine glass.
French Vermouth, one quarter wine
glass.
Stir well and strain into cocktail glass,
add olive or cherry.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 38. Yellow Dog.
Take one-half a cocktail-glass of Scotch whiskey,
and
One-half a cocktail-glass of Italian Vermouth.
Fill the mixing glass with ice; shake well and strain into
a bar-glass. Add a small piece of orange peel.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 42. Benton Cocktail.
Take two dashes of orange bitters,
One-half a cocktail-glass of Italian Vermouth, and
One-half a cocktail-glass of Scotch whiskey.
Fill the mixing-glass with ice; shake well and strain into a
cocktail-glass. Serve with a lemon peel.
1907 Charles Smith: Smacks and Smiles. Seite 95. Rob Roy Cocktail.
Use a large bar glass.
2 dashes of Orange bitters.
1 ” ” Maraschino.
1/3 Martin Rossi Vermouth.
2/3 Stewarts Scotch whisky.
Stir up well in clean ice, strain
into cocktail glass, twist a piece of
peel on top, and serve.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 157. Scotch Cocktail.
Second prize, 1907 — F. C. Coutts, with J. F. Charles
Cabinet Saloon, South Butte, Montana.
Use mixing glass half full of cracked ice, three
dashes of gum syrup, two dashes of Maraschino,
two dashes orange bitters, one pony Scotch whiskey,
one pony French Vermouth; stir well; strain in
cocktail glass; add sherry and twist lemon peel.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 158. York Cocktail.
Two dashes orange bitters, equal amount of Ital-
ian and French Vermouth and one dash Dougbenia
tonic.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 17. Beals Cocktail.
50% Black and White Scotch
whisky
25% Chappaz French Vernrouth
25% Bailor Vermouth
1/2 glass cracked ice.
Frappe and serve in bar
glass.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 50. Rob Roy Cocktail.
Dash of Curacao
50% Sherry wine
50% Ballor Vermouth
1/2 glass of cracked ice.
Stir, strain and serve.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 28. Rob Roy Cocktail.
A LA JOHNNY KENT, SAN FRANCISCO, CAL.
Into a small mixing-glass of cracked ice put two dashes of Orange bitters,
two drops of Angostura bitters, half a jigger of French vermouth and half
a jigger of good Scotch whiskey; stir well, strain into a chilled cocktail glass,
squeeze a piece of lemon peel over the top and serve with ice water on the side.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 30. York Cocktail.
This beverage was named and popularized by a firm in New York City
which advertised and introduced a line of bottled cocktails.
1909 Carlos Golfrin: Manual del cantinero. Seite 218. Mac Donalds cocktail.
Échese en un recipiente apropiado la necesaria can-
tidad de hielo en pedacitos para mediarle, y agrégue-
sele:
Curazao . . . . . . . . . . . . . . . . 1 cucharadita
Bitter angostura . . . . . . . . . 4 gotas
Whisky . . . . . . . . . . . . . . . . . 1/2 copa mediana
Vermouth de Torino. . . . . . 1/2 — —
1909 Charlie Paul: American and Other Iced Drinks. Seite 39. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or
four drops of Angostura bitters, ditto of plain
syrup; add half a liqueur-glassful of vermouth
half wine-glassful of Scotch whiskey; stir well with
spoon and put small piece of lemon on top.
1909 George J. Kappeler: Modern American Drinks. Seite 44. York Cocktail.
A mixing-glass half-full fine ice, three dashes
orange bitters, one-half jigger whiskey, one-half
jigger vermouth. Mix, strain into cocktail-glass,
squeeze piece of lemon-peel over the top. Serve.
1909 Jacob A. Didier: The Reminder. Seite 1. Affinity Cocktail.
Use a mixing glass.
2 dashes Aromatic bitters.
1/3 drink French vermouth.
1/3 drink Italian vermouth.
1/3 drink Scotch whiskey.
1/2 glass cracked ice.
Stir, strain, twist lemon peel over
top, add cherry and serve.
1909 Jacob A. Didier: The Reminder. Seite 16. Rob Roy Cocktail.
Fill mixing glass half full of
cracked ice.
1 dash of lemon juice.
2 dashes of syrup.
1 dash of orange bitters.
1 dash of Peychaud or Angos-
tura bitters.
2/3 drink of Scotch whiskey.
1/3 drink of French vermouth.
Stir, strain into cocktail glass and
serve.
1909 Jacob A. Didier: The Reminder. Seite 21. Yellow Dog Cocktail.
Use mixing glass.
1/2 drink Italian vermouth.
1/2 drink Scotch whiskey.
1/2 glass cracked ice.
1 piece of orange peel.
Shake, strain into a cocktail glass
and serve.
1909 John Applegreen: Applegreen’s Bar Book. Seite 4. Rob Roy Cocktail.
2 dashes orange bitters
1/2 jigger Scotch whisky
1 dash Peychaud bitters
1/2 jigger Italian vermouth
1910 Anonymus: 101 Drinks and How to Mix Them. Hiawatha.
The Indian word for “Let’s have another.”
Fill mixing glass half- Dash of Bitters
full of fine ice Add olive for luck
Two parts Scotch (you’ll need it)
One part French
Vermouth
1910 Anonymus: 101 Drinks and How to Mix Them. Highland Fling.
Ho-hum. Have you read any good books late-
ly? (Oh, yeah?)
Two dashes Orange Fill with ice, mix and
Bitters strain into a cocktail
Two-thirds Scotch glass
One-third Italian Serve with olive
Vermouth
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 30. Beals Cocktail.
50% Scotch whiskey
25% French Vermouth
25% Italian Vermouth
1/2 glass cracked ice.
Frappe and serve in bar glass.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 77. Rob Roy.
50% Scotch whiskey
50% Italian vermouth
3 dashes Peychard bitters
1/2 glass of cracked ice.
Stir, strain and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 94. York Cocktail.
100% Italian vermouth
Juice of 1/2 lime in glass, drop peel in glass. Fill glass
with cracked ice. Shake, strain and serve.
1910? J. Rey: Guide du Maître d’Hôtel et du Restaurateur. Seite 266. Manhattan-Cocktail.
Mélangez dans un verre à
soda : 1/2 verre à Xérès de vermouth italien
(si le cocktail est demandé “dry” on emploie
du vermouth français), 1/2 do. de Scotch whisky;
1/2 verre à liqueur de curaçao Marnier; 4 gouttes
de Peach bitter; 2 cuillerées de glace pilée;
passez-le et servez-le avec un zeste de citron dans
le verre, ou une cerise cuite au sirop.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 7. Rob Roy.
One dash Angostura Bitters,
One-third Italian Vermouth,
Two-thirds Scotch Whiskey.
Frappe with orange peel and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 43. Rob Roy Cocktail.
Use mixing glass half full of ice.
3 dashes of lemon juice.
2 dashes syrup.
2 dashes orange bitters.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1/2 jigger Scotch whiskey.
1/2 jigger French Vermouth.
Stir well; strain into a cocktail glass with
olive or cherry, and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 19. Rob Roy.
(Use a large glass.)
Two dashes of orange bitters,
One dash of angostura bitters,
One-quarter wine-glass of Scotch whiskey,
One-quarter wine-glass of French vermouth.
Stir well and strain into cocktail glass; twist a piece of
lemon peel on top and serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 157. Scotch Cocktail.
Second prize, 1907 — F. C. Coutts, with J. F. Charles
Cabinet Saloon, South Butte, Montana.
Use mixing glass half full of cracked ice, three
dashes of gum syrup, two dashes of Maraschino,
two dashes orange bitters, one pony Scotch whiskey,
one pony French Vermouth; stir well; strain in
cocktail glass; add sherry and twist lemon peel.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 158. York Cocktail.
Two dashes orange bitters, equal amount of Ital-
ian and French Vermouth and one dash Dougbenia
tonic.
1912 Charlie Paul: American and Other Iced Drinks. Seite 39. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or
four drops of Angostura bitters, ditto of plain
syrup; add half a liqueur-glassful of vermouth,
half wine-glassful of Scotch whiskey; stir well with
spoon and put small piece of lemon on top.
1912 E.J.M.: The Great American Cocktail. Seite 12. Rob Roy Cocktail.
Half jigger M. & R. Vermouth Frappe,
Half jigger Doctor’s Special Scotch Strain and
One half Doctor’s Special Scotch Serve in
One dash Angostura Cocktail
. Glass
1912 Ignacio Domènech: El arte del cocktelero europeo. Seite 8. Mac-Donalds-cocktails.
(PREPARARLO EN UN GRAN VASO DE CRISTAL)
Llénese á la mitad con pedacitos de hielo;
añadir:
Una cucharada de las de café, de curaçao.
Cuatro gotas dl angostura.
Media copa de las que se bebe el Madera, de
Whisky.
Media copa de íd. íd. de vermut Torino.
Mézclese bien todo y pasarlo á una copa de
cocktail.
Sírvase con pequeñas pajas
1912 John H. Considine: The Buffet Blue Book. #167. Rob Roy.
Use mixing glass half full of ice; 3 dashes
of lemon juice, 2 dashes syrup, 2 dashes
orange bitters, 1 dash Abbott’s Bitters, half
jigger Scotch whiskey, half jigger French
vermouth. Stir well, strain into a cocktail
glass, with olive or cherry, and serve.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 28. Rob Roy Cocktail.
A LA JOHNNY KENT, SAN FRANCISCO, CAL.
Into a small mixing-glass of cracked ice put two dashes of Orange bitters,
two drops of Angostura bitters, half a jigger of French vermouth and half
a jigger of good Scotch whiskey; stir well, strain into a chilled cocktail glass,
squeeze a piece of lemon peel over the top and serve with ice water on the side.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 30. York Cocktail.
This beverage was named and popularized by a firm in New York City
which advertised and introduced a line of bottled cocktails.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Affinity Cocktail.
Frappe two-fifths French Vermouth, two-fifths Italian (Cinzano) Vermouth
and one-fifth Creme de Violette. Serve in chilled stem cocktail glasses.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Keeney Cocktail.
Four-fifths Old Tom Cordial gin, one-fifth French Vermouth; shake
thoroughly with plenty of cracked ice in a large mixing-glass. Serve before
the mixture becomes clear.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. York Cocktail.
A mixing glass half full of fine ice, three dashes of Orange bitters,
half a jigger of good whiskey, and half a jigger of Cinzano Italian Ver-
mouth; mix well, strain into stem Cocktail glass, squeeze a piece of lemon
rind over the top, and serve.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 6. Affinity-Cocktail.
Mischglas mit 3—4 Stck. Eis, 2 Spritzer
Aromatic-Bitter, 1/3 Cocktailglas franz. Vermouth,
1/3 Cocktailglas ital. Vemouth, 1/3 Cocktailglas Scotch
Whisky, rühren, in Cocktailglas seihen, Kirsche, Ci-
tronenspirale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 136. Mac Donald’s Cocktail.
Mischglas mit 3—4 Stck. Eis, 4
Spritzer Gum, 3 Spritzer Angostura, 2 Spritzer Char-
treuse, 1/2 Cocktailglas ital. Vermouth, 1/2 Cocktailglas
Scotch Whisky, rühren, in Cocktailglas seihen, Kirsche,
Citronenspirale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 203. Rob-Roy-Cocktail.
Mischglas mit 3—4 Stck. Eis, 1 Spritzer
Citronensaft, 2 Spritzer Gum, 1 Spritzer Orangenbitter,
1 Spritzer Angostura-Bitter, 1/4 Cocktailglas franz. Ver-
mouth, 1/2 Cocktailglas Scotch-Whisky, rühren, in Cock-
tailglas seihen.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 224. St.-Josephs-Cocktail.
Mischglas mit 3—4 Stck. Eis, 2 Sprit-
zer Zuckersirup, 3 Spritzer Angostura, 2/5 Cocktailglas
Scotch-Whisky, 2/5 Cocktailglas franz. Vermouth, rühren,
in Cocktailglas seihen, Citronenspirale, Olive ins Glas.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 230. Thistle.
In ein Fizzglas gebe: 1 Stck. Eis, 2 Spritzer Abri-
cotine, 2 Spritzer Ananas-Sirup, 2 Spritzer Citronensaft,
1 Cocktailglas Scotch-Whisky, fülle auf mit Ginger-
Ale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 248. Yellow-Dog-Cocktail.
Mischglas mit 3—4 Stck. Eis, 1 Stck.
Orangenschale, 1/2 Cocktailglas Scotch-Whisky, 1/2 Cocktailglas
ital. Vermouth, rühren, in Cocktailglas seihen.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 18. Beadlestone Cocktail.
1/2 jigger Scotch whiskey.
1/2 jigger French vermouth. Shake.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 18. Beals Cocktail.
1/2 jigger Scotch whiskey.
1/4 jigger French vermouth.
1/4 jigger Italian vermouth. Shake. Serve in
whiskey glass.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 25. Emerald Cocktail.
1 dash orange bitters.
1/2 jigger Italian vermouth.
1/2 jigger Irish whiskey. Stir.
Anmerkung: Und so ergibt es auch Sinn. Emerald = smaragdgrün -> “green is the island”. Später mit Scotch ist es also falsch. man findet dann auch noch Bijou-Abwandlungen… Der Emerald ist also ein manhattan mit Irish Whisky. Siehe https://de.wikipedia.org/wiki/Emerald_Isle : “Emerald Isle ist der poetische Name Irlands”.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 25. Express Cocktail.
1 dash orange bitters.
1/2 jigger Italian vermouth.
1/2 jigger Scotch whiskey. Shake.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 26. Highland Cocktail.
1/2 Jigger Italian Vermouth.
1/2 Jigger McCallum’s Perfection Scotch
Whiskey.
Shake.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 40. Rob Roy Cocktail.
1/2 Jigger Italian Vermouth.
1/2 Jigger McCallum’s Perfection Scotch
Whiskey.
1 Dash Angostura.
1 Dash Orange Bitters.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 43. York Cocktail.
2 dashes orange bitters.
1/2 jigger French vermouth.
1/2 jigger Scotch whiskey. Frappé.
1914 Anonymus: New Bartender’s Guide. Seite 47. Rob Roy Cocktail.
Use large bar-glass.
Two lumps of ice.
One-fourth wine-glass of Scotch whiskey.
One-fourth wine-glass French Vermouth.
One dash Angostura bitters.
Two dashes of orange bitters.
Stir well; strain into cocktail-glass; twist a
piece of lemon peel on top and serve.
1914 Anonymus: The Art of Mixing Them. Seite 28. Rob Roy Cocktail.
Fill large bar glass 3/4 full shaved ice; 2 dashes
gum syrup; 1/2 jigger apple brandy; 1/2 jigger ver-
mouth. Stir; strain into cocktail glass and serve.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 14. Affinity Cocktail.
Use a large toddy glass with two or
three lumps of ice. Into this put
three drops Peychaud bitters
one-third measure whiskey
one-third French vermouth
one-third Italian vermouth;
after stirring and removing the ice
twist a piece of orange peel on top.
Serve in the same glass.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 35. Rob Roy Cocktail.
Fill the mixing glass with cracked
ice, and take
one-third measure French ver-
mouth
two-thirds measure Scotch whis-
key
two dashes orange bitters.
Chill well with the spoon and strain
into serving glass. Add a French hazel
nut.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 37. Scotch Heather Cocktail.
Fill the mixing glass with cracked
ice, then
three drops Angostura bitters
three dashes orange bitters
one-third measure French ver-
mouth
two-thirds measure Scotch whis-
key
piece of twisted orange peel.
Stir until cold and strain into a hollow-
stemmed champagne glass, which
should be about three-quarters full.
Pour grenadine syrup along the edge
of the glass until the stem is filled. By
putting in the grenadine syrup after
the glass is partly filled the glass will
be more easily cleaned.
1914 Jacques Straub: Drinks. Seite 18. Beadlestone Cocktail.
1/2 jigger Scotch whiskey.
1/2 jigger French vermouth. Shake.
1914 Jacques Straub: Drinks. Seite 18. Beals Cocktail.
1/2 jigger Scotch whiskey.
1/4 jigger French vermouth.
1/4 jigger Italian vermouth. Shake. Serve in
whiskey glass.
1914 Jacques Straub: Drinks. Seite 25. Emerald Cocktail.
1 dash orange bitters.
1/2 jigger Italian vermouth.
1/2 jigger Irish whiskey. Stir.
1914 Jacques Straub: Drinks. Seite 25. Express Cocktail.
1 dash orange bitters.
1/2 jigger Italian vermouth.
1/2 jigger Scotch whiskey. Shake.
1914 Jacques Straub: Drinks. Seite 28. Highland Cocktail.
1/2 jigger Italian vermouth.
1/2 jigger Scotch whiskey. Shake.
1914 Jacques Straub: Drinks. Seite 36. Rob Roy Cocktail.
1/2 jigger Italian vermouth.
1/2 jigger Scotch whiskey.
1 dash Angostura.
1 dash orange bitters.
1914 Jacques Straub: Drinks. Seite 43. York Cocktail.
2 dashes orange bitters.
1/2 jigger French vermouth.
1/2 jigger Scotch whiskey. Frappé.
1915 John B. Escalante: Manual del cantinero. Seite 28. Scotch Cocktail (Escach cockteil).
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos para
mediar el vaso, y agregúese:
Marrasquino . . . . . . . . . . . . . . . . . . . . . . . . . . Unas gotas.
Sirope de goma . . . . . . . . . . . . . . . . . . . . . . . Unas gotas.
Whiskey Escocés . . . . . } Por partes iguales.
Vermouth Francés . . . }
Mézclese todo con una cuchara, cuélese en una copa de
las de cocktail, y sírvase con una corteza de limón re-
torcida.
1916 Charlie Paul: Recipes of American and Other Iced Drinks. Seite 37. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three
or four drops of Angostura bitters, ditto of
plain syrup; add half a liqueur-glassful of
vermouth, half wine-glassful of Scotch whiskey;
stir well with spoon and put small piece of lemon
on top.
1916 Count Benvenito Martini: Cocktail-ology. Affinity.
1-3 Scotch
1-3 French vermonth
1-3 Italian vermouth
2 dashes bitters
Stir and strain into cocktail glass.
Serve with lemon peel. After a couple
of these, even your own wife ‘II look
as good as your affinity!
1916 Count Benvenito Martini: Cocktail-ology. Rob Roy.
1-2 Scotch
1-2 Italian vermouth
1 dash bitters
Shake and strain into cocktail glass.
Hoot mon!
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 36. Beadlestone Cocktail.
50% Scotch Whiskey
50% French Vermouth.
Shake.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 36. Beals Cocktail.
50% Scotch Whiskey
25% French Vermouth
25% M. & R. Italian Vermouth.
Shake. Serve in Whiskey glass.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 48. Emerald Cocktail.
1 dash Orange Bitters
50% M. & R. Italian Vermouth
50% Irish Whiskey.
Stir.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 48. Express Cocktail.
1 dash Orange Bitters
50% M. & R. Italian Vermouth
50% Scotch Whiskey.
Shake.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 52. Highland Cocktail.
50% M. & R. Italian Vermouth
50% Scotch Whiskey.
Shake.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 66. Rob Roy Cocktail.
50% Scotch Whiskey
50% M. & R. Italian Vermouth
3 dashes Peychard Bitters
1/2 glass cracked ice.
Stir, strain and serve.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 75. York Cocktail.
100% M. & R. Italian Vermouth.
Juice of a lime in glass, drop peel in glass. Fill glass
with cracked ice. Shake, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 6. Affinity Cocktail.
1/3 French Vermouth
1/3 Italian Vermouth
1/3 Scotch Whiskey
2 dashes Aromatic Bitters.
Stir well in a mixing glass with cracked ice, strain and serve with a cherry
and a twist of lemon peel over top of glass.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 27. Rob Roy Cocktail.
1/2 Scotch Whiskey
1/2 Italian Vermouth
2 dashes Gum Syrup
Shake well in a mixing glass with cracked ice, strain and serve.
1917 Jacob A. Didier: The Reminder. Seite 1. Affinity Cocktail.
Use a mixing glass.
2 dashes Aromatic bitters.
1/3 drink French vermouth.
1/3 drink Italian vermouth.
1/3 drink Scotch whiskey.
1/2 glass cracked ice.
Stir, strain, twist lemon peel over
top, add cherry and serve.
1917 Jacob A. Didier: The Reminder. Seite 16. Rob Roy Cocktail.
Fill mixing glass half full of
cracked ice.
1 dash of lemon juice.
2 dashes of syrup.
1 dash of orange bitters.
1 dash of Peychaud or Angos-
tura bitters.
2/3 drink of Scotch whiskey.
1/3 drink of French vermouth.
Stir, strain into cocktail glass and
serve.
1917 Jacob A. Didier: The Reminder. Seite 21. Yellow Dog Cocktail.
Use mixing glass.
1/2 drink Italian vermouth.
1/2 drink Scotch whiskey.
1/2 glass cracked ice.
1 piece of orange peel.
Shake, strain into a cocktail glass
and serve.
1917 Jacob A. Didier: The Reminder. Seite 100. Thistle.
Made the same as the Shamrock,
using Scotch whiskey in place of
Irish whiskey.
Seite 99. Shamrock.
Use a highball glass.
1 piece of ice.
2 dashes of abricotine.
2 dashes of pineapple syrup.
2 dashes of lemon juice.
1 drink of Irish whiskey.
Fill up with ginger ale, stir and
serve;
1920 Anonymus: Down the Hatch. Seite 20. Rob Roy Cocktail.
1/2 tsp Angostura Bitters 1/2 tsp Curacaio
1/2 tsp Peyschaud Bitters 1 pony Scotch Whiskey
1 tsp Rock candy Syrup 1/2 pony French Vermouth
. 1/2 pony Italian Vermouth
Ice and strain.
1920 Anonymus: Good Cheer. Seite 13. Express Cocktail.
1 dash orange bitters.
1/2 shot Italian vermouth.
1/2 shot Scotch whiskey. Shake.
1920 Anonymus: Good Cheer. Seite 19. Rob Roy Cocktail.
1/2 shot Italian vermouth.
1/2 shot Scotch whiskey.
1 dash Angostura.
1 dash orange bitters.
1920 Anonymus: Metropolitain Club, Washington, D.C., Cocktails. Seite 14. Rob Roy.
One third Sherry and
two-thirds Scotch Whiskey with lemon
peel.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 34. York Cocktail.
2 Dashes Biter Arancio o Bitter Ango-
stura
1/2 bicchiere di Vermouth bianco
1/2 bicchiere di Vermouth di Torino
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 20. Mac Donalds Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
1 cuiller à café de curaçao;
4 gouttes d’angostura;
1/2 verre à madère de whisky;
1/2 – – vermout de Turin.
Mélangez bien le tout. Passez dans un verre a
cocktail et servez avvec de petites pailles.
1922 Robert Vermeire: Cocktails. Seite 42. Rob Roy Cocktail.
Fill the large bar glass half full of broken
ice and add:
2 or 3 dashes of Gum Syrup or Curacao.
1 or 2 dashes of Angostura Bitters.
1/4 gill of Scotch Whisky.
1/4 gill of French Vermouth.
Stir up well, strain into a cocktail-glass,
add a cherry, and squeeze lemon-peel on
top.
1922 Robert Vermeire: Cocktails. Seite 46. Thistle Cocktail.
Fill the bar glass half full of broken ice
and add:
2 dashes of Angostura Bitters.
1/6 gill of Italian Vermouth.
2/6 gill of Scotch Whisky.
Stir up well, strain into a cocktail-glass,
and squeeze lemon-peel on top.
This cocktail is also called “York Cock
tail.”
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 61. Rob Roy Cocktail.
1 dash of Angostura Bitters, 1/3 Italian Vermouth,
2/3 Scotch Whisky.
Shake well and strain into cocktail glass, with
cherry.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 20. Blackhorn cocktail.
Ce cocktail est un des plus anciens que l’on
connaisse; il se prépare de deux façons, car,
pour ma part, je remplace l’absinthe par le
whisky. Se prépare dans le grand gobelet à
moitié rempli de glace en morceaux.
Ancienne méthode: 1 cuillerée à thé d’absin-
the, 1/2 cuillerée à thé d’angostura bitter, 1/4 dl.
de vermouth français, 1/4 dl. de Scotch-
Whisky. — Bien brasser et verser dans le
verre à cocktail avec le zeste de citron.
Nouvelle méthode: Quelques gouttes d’orange
bitter, quelques gouttes d’angostura bitter,
1/6 dl. de Scotch-Whisky, 1/6 dl. de vermouth
français; 2/6 dl. de vermouth italien. — Bras-
ser et servir dans un verre à cocktail avec une
cerise.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 39. Rob Roy cocktail.
Se prépare dans un tumbler à moitié rempli
de glace: Quelques gouttes de sirop de gomme,
quelques gouttes de curaçao orange, quelques
gouttes d’angostura bitter, 1/3 de Scotch
whisky, 1/3 de vermouth français. — Bien
remuer et servir dans un verre à cocktail avec
une cerise et un zeste de citron.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 42. Thistle cocktail.
Se prépare dans le tumbler à moitié rempli
de glace en morceaux: Quelques gouttes
d’ angostura bitter, 1/3 de vermouth italien. 2/3
de scotch whisky. — Bien remuer et servir
dans le verre à cocktail avec une olive et un
zeste de citron.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 45. Yellow Dog cocktail.
Se prépare dans le tumbler à moitié rempli
de glace en morceaux: Quelques gouttes
d’orange bitter, quelques gouttes de chartreuse
jaune, parts égales de scotch whisky
et vermouth italien. — Bien remuer et servir
avec zeste de citron.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 33. Rob Roy.
1|2 Whisky Cococes.
1|2 Vermouth Italiano.
2 Gotas angostura.
Bátase y sirvase en copa cocktail.
1925 Anonymus: About Town Cocktail Book. Seite 22. The York.
3 dashes Angostura Bitters
60% Scotch Whisky
40% Italian Vermouth
Squeeze lemon peel on top.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 7. Affinity Cocktail.
1/3 Scotch Whisky, 1/3 French Vermouth,
1/3 Italian Vermouth, dash Angostura Bitters.
Shake and strain. Squeeze a piece of lemon
peel on top.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 24. Emerald Cocktail.
1/2 Irish Whisky, 1/2 Italian Vermouth, 1 dash
of Orange Bitters.
Stir.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 27. Express Cocktail.
1/2 Scotch Whisky, 1/2 Italian Vermouth, dash
of Orange Bitters.
Shake and strain.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 50. Rob Roy Cocktail.
1/2 Scotch Whisky, 1/2 Italian Vermouth, 1
dash of Angostura Bitters.
Shake and strain.
1926 Anonymus: The Cocktail Book. Seite 25. Rob Roy Cocktail.
Use Mixing Glass.
TWO dashes orange bitters; two-thirds
Scotch whiskey; one-third Italian ver-
mouth. Fill with ice, mix, and strain into a
cocktail glass.
Serve an olive in the glass.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 77. Rob Roy Cocktail.
1 dash of Angostura Bitters, 1/3 Ballor Italian
Vermouth, 2/3 Scotch Whisky.
Shake well and strain into cocktail glass, with
cherry.
1926 W. Slagter: Cocktails. Seite 51. Express Cocktail.
Doet in den Shaker:
Eenige stukjes ijs
1/2 Cocktailglas Cognac
1/2 Cocktailglas Hollandsche Genever
Wijnand Fockink Superior
4 Druppen Angostura.
Behandeling als bij recept No. 87.
Als vrucht een Olijf of Druif.
1927 Adolphe Torelli: American Drinks. Seite 102. Mac Donald Cocktail.
Dans un sha-
ker avec de la glace pilée, une cuillère à café de
Curaçao, trois traits d’ Angustura, un demi-verre
à madère de Whisky, un demi-verre de Vermouth
Cinzano, frapper, passer dans un verre à cocktail,
garnir d’un zeste de citron. Courtes pailles.
1927 Anonymus: El arte de hacer un cocktail. Seite 10. Beadlestone.
1/2 whiskey Escocés.
1/2 vermouth Francés.
Bien batido.
1927 Anonymus: El arte de hacer un cocktail. Seite 11. Beata.
1/2 whiskey Escocés.
1/4 vermouth francés.
1/4 vermouth italiano.
Bátase bien y sírvase en copa de whiskey.
1927 Anonymus: El arte de hacer un cocktail. Seite 28. Emerald (Esmeralda).
Gota de Orange bitters.
1/2 vermouth italiano.
1/2 whiskey Escocés.
Bátase.
1927 Anonymus: El arte de hacer un cocktail. Seite 29. Eva.
Gota de Orange Bitters.
1/2 vermouth italiano.
1/2 whiskey escocés y bátase.
1927 Anonymus: El arte de hacer un cocktail. Seite 29. Expreso.
Gota de Orange Bitters.
1/2 vermouth italiano.
1/2 whiskey escocés y bátase.
1927 Anonymus: El arte de hacer un cocktail. Seite 31. French Canadian.
Gotas de ajenjo.
1/2 vermouth francés.
1/2 whiskey escocés.
Bien batido.
Hinweis: Das ist ein falsches Rezept. Der erste French Canadian Cocktail steht 1909 bei John Applegreen in Applegreen’s Bar Book. Seite 10. French Canadian Cocktail:
Use small mixing glass, into which put
1 dash of absinthe
1 pony French vermouth
1 pony Canadian whisky
Fine ice
Stir well and strain into a cocktail glass.
Es soll ein kanadischer Whisky verwendet werden. Daher auch der Name. Auf die Auflistung sämtlicher Rezepte verzichte ich daher in diesem Fall.
1927 Anonymus: El arte de hacer un cocktail. Seite 35. Hipolito Reguero.
1/2 vermouth italiano.
1/2 whiskey escocés.
Bien batido.
1927 Anonymus: El arte de hacer un cocktail. Seite 46. Mc Donald.
Gota de Orange bitters.
Gota de Angostura.
1/2 ginebra Gordon.
1/4 vermouth francés.
1/4 vermouth italiano.
Gota de anisete.
Bátase bien y sírvase.
1927 Anonymus: El arte de hacer un cocktail. Seite 61. Rob Roy.
1/2 vermouth italiano.
1/2 whiskey escocés.
Gota de Angostura.
Gota de Orange bitters.
1927 Anonymus: El arte de hacer un cocktail. Seite 81. York.
2 gotas Orange bitters.
1/2 vermouth francés.
1/2 whiskey escocés.
Sírvase bien frapé.
1927 Anonymus: El arte de hacer un cocktail. Seite 86. Highland (Montaña).
Jugo de1/2 limón.
Jugo de 1/2 naranja.
2/3 vasito de whiskey Escocés.
Vasito de sirope.
Sírvase en copas con frutas y yerbabuen
1927 Anonymus: The Cocktail Book. Seite 25. Rob Roy Cocktail.
Use Mixing Glass.
TWO dashes orange bitters; two-thirds
Scotch whiskey; one-third Italian ver-
mouth. Fill with ice, mix, and strain into a
cocktail glass. Serve an olive in the glass.
1927 Harry McElhone: Barflies and Cocktails. Seite 61. Robber Cocktail.
1 dash of Angostura Bitters, 1/3 Italian Vermouth, 2/3
Scotch Whisky.
Shake well and strain into cocktail glass, with cherry.
(Recipe by Earl Leslie.)
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 83. Rob Roy.
1 jet Grand Marnier, 1/3 Vermouth Cin-
zano, 2/3 Scotch Whisky.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 63. Rob-Roy-Cocktail.
1 trait angustura. 2/3
Scotch Whisky, 1/3 Vermouth italien. Frapper à la
timbale.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 34. Rob-Roy. Rob-Roy Cocktail.
Frapper soigneusement trois verres de whisky d’E-
cosse et trois verres de vermouth français, accompagnés
d’une cuillerée de curaçao et d’une demie de bitter
angostura. Servir avec une cerise et un zeste de citron.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 36. Le Fantome D’Écosse. Flying Scotchman.
Prendre deux verres et demi de vermouth italien,
trois verres de whisky écossais, une grande cuillerée de
bitter à l’orange, une petite cuillerée de sirop de sucre
ou de sucre fondu. Ajouter la glace à l’ordinaire. Frap-
per et servir.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 60. Le Train Bleu.
Verser dans le gobelet à frapper garni de glace un
verre de cognac et un verre de sirop d’ananas. Frapper
soigneusement, puis ajouter alors trois verres de cham-
pagne. Frapper encore un peu et servir sans délai.
1927 Paul E. Lowe: Drinks. Seite 78. Rob Roy Cocktail.
Fill large bar glass 3/4 full shaved ice.
2 dashes gum syrup.
1/2 jigger apple brandy.
1/2 jigger Vermouth.
Stir; strain into cocktail glass and
serve.
1927 Piero Grandi: Cocktails. Seite 49. Rob Boy Cocktail.
Une goutte d’Angoustura Bitters, 1/3 de Ver-
mouth Italien, 2/3 de Scotch Whisky. Mélan-
gez bien et versez dans un verre à Cocktail
avec cherry.
1928 Charles Nicholas Reinhardt: „Cheerio!“. Seite 45. Rob Roy Cocktail.
To two parts Scotch whiskey add one part Ver-
mouth and several dashes of orange bitters. Ice, shake
well and strain into cocktail glass.
1928 Pedro Chicote: Cocktails. Seite 146. Eva-Cocktail.
Prepárese en cocktelera:
Hielo picado.
Unas gotas de Orange bitters.
1/2 copita de vermut.
1/2 de whisky Caballo Blanco.
Agítese y sírvase en copa de cocktail.
Anmerkung: Whisky Caballo Blanco ist ein Scotch.
1928 Pedro Chicote: Le ley mojada. Seite 172. Mac-Donald-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
1 cucharada pequeña de curaçao.
6 u 8 gotas de Angostura.
1/2 copita de whisky.
1/2 de vermut.
Agítese y sírvase en copa de cocktail con una
guinda.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 102. Mac Donald Cocktail.
Dans un sha
ker avec de la glace pilée, une cuillère à café de
Curaçao, trois traits d’Angustura, un demi-verre
à madère de Whisky, un demi-verre de Vermouth
Cinzano, frapper, passer dans un verre à cocktail,
garnir d’un zeste de citron. Courtes pailles.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 35. Borderer.
To half Scotch whiskey and half Italian Vermouth was added
a dash of Peychaud bitters from New Orleans.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 38. Hong Kong.
Two parts Scotch whiskey with one part each of French and
Italian Vermouth and two dashes of Maraschino.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 38. Keeney.
Equal parts of Scotch whiskey, Italian and French Vermouth.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 35. Borderer.
To half Scotch whiskey and half Italian Vermouth was added
a dash of Peychaud bitters from New Orleans.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 42. Rob Roy.
Two parts Scotch whiskey, one part Sherry, lemon peel in the
glass.
1929 Judge Jr.: Here’s How Again. Seite 51. The Prodigal.
1/2 Scotch
1/2 French Vermouth
Dash of Curaçao
Dash of Angostura Bitters
1929 Judge Jr.: Here’s How Again. Seite 52. The Thistle.
2/3 Scotch
1/3 Italian Vermouth
Dash of Angostura Bitters
1929 P. Dagouret: Le barman universel. Seite 28. Mac-Donald’s Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits d’angostura.
1 cuiller à café curaçào rouge.
1/2 verre à madère de whisky.
1/2 verre à madère vermouth Turin.
Remuer. Passer dans verre n° 8. Courtes pailles.
1929 Schürger Rezsö: A Mixer. Seite 16. Rob-Roy.
1/2 pohár törött jóg, 1/6 pohádr Vermouth, 1/6
poháar Scotch Whisky, 1 csepp Angostura, jól
keverm, felszolgálni.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 44. Highland Fling.
2 parts Scotch Whisky
1 part Italian Vermouth
2 dashes Orange Bitters per cocktail
Serve with an olive.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 58. Ohio.
1 part Scotch Whisky
1 part Italian Vermouth
3 dashes Orange Bitters per cocktail.
Anmerkung zum Ohio Cocktail: Dies ist eigentlich keine Rob-Roy-Variante, sondern etwas anderes, weshalb wir an dieser Stelle auf eine Auflistung aller gefundenen Rezepturen verzichten. Dennoch seien ein paar genannt.
1910 Frank Newman: American Bar. Seite 8. Ohio Cocktail.
Verre n° 5.
Prendre un verre à mélange n° 1, quatre ou cinq petits
morceaux de glace:
3 traits de peach bitter,
2 traits d’angostura.
Finir avec irish whisky, cognac, vermout Turin quantités
égales; remuer, passer, verser, servir.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 153. Ohio-Cocktail I.
Mischglas mit 3—4 Stck. Eis, 1/2 Likör-
glas Cognac, 1/4 Likörglas Vanille, 1/2 Cocktailglas Weiß-
wein, rühren, in Champagnerschale seihen, mit Cham-
pagner auffüllen, Kirsche, Citronenspirale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 153. Ohio-Cocktail II.
Mischglas mit 3—4 Stck. Eis, 1 Spritzer
Angostura, 1 Spritzer Curacao, 2 Spritzer Gum, 2 Li-
körgläser Rye-Whisky, 1 Likörglas ital. Vermouth, gut
rühren, in eine Champagnerschale seihen, mit Cham-
pagner auffüllen, garnieren mit 1 Kirsche, 1 Schnitte
Orange, 1 Schnitte Ananas, gib Citronenschale hinein.
1921 Adolphe Torelli: Guide du barman. Seite 80. Ohio Cocktail.
Dans shaker avec glace pilée,
une cuillère à café d’orange bitter, un demi-
verre à madère de vermouth Martini et Rossi,
un verre à liqueurs de Whisky, frapper et passer
dans un verre à cocktail, ajouter un zeste d’oran-
ge pressé et une olive verte, et servez.
1921 Victor Hugo Himmelreich: American Drinks. Seite 14. Ohio.
Gebe in das Mischglas einige Stückchen klares Eis,
1/4 Curacao, 1/4 Cognac, 1/2 Weisswein, tüchtig kalt
rühren und mit Castell Bryk Champagner nachfüllen.
Champagnercocktailglas servieren mit Kirsche.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 68. Rob Roy.
2 parts Scotch Whisky
1 part Italian Vermouth
1 dash Angostura Bitters per cocktail
Serve with a cherry.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 76. Thistle.
2 parts Scotch Whisky
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 84. York.
This is the same as a Thistle cocktail.
1930 Anonymus: For Home Use. Seite 11. Thistle Cocktail.
Use shaker or mixing glass.
3 dashes Angostura Bitters.
1/2 wineglass Italian Vermouth.
1/2 wineglass Scotch Whisky.
Fill with ice; mix, and strain into
a cocktail glass. Add a curl of
lemon peel.
1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 32. Rob Roy.
To two parts of Scotch whiskey add one part Ver-
mouth and several dashes of orange bitters. Ice, shake
well, and strain into a cocktail glass.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 39. Hiawatha.
Named after this famous Indian because of the
yell it usually causes as it settles. Sounds like a
regular Indian yell — but always ends with some-
thing strangely un-Indian, like — “Let’s have an-
other.”
Fill mixing glass half-full of Fine Ice
Two parts Scotch
One part French Vermouth
Dash of Bitters
Add Olive for Luck (You’ll need it)
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 45. The MacDonald.
This one we owe to Lionel, the Cocktail Wizard
of the famous Trocadcro Restaurant, London,
England. How utterly simple, old chap, yet how
amazingly effective!
One-half Sandy Macdonald Whiskey
One-half Ginger Wine
Shake with ice and strain
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 40. Highland Fling.
Better known as the death-defier. A good
Scotchman can make this one last almost six
months. Don’t teach this one to the girl-friend.
She’ll be too inclined to have her FLING.
Two dashes Orange Bitters
Two-thirds Scotch
One-third Italian Vermouth
Fill with ice, mix and strain into a cocktail
glass
Serve with olive
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 52. Ohio Cocktail.
This one comes from the manager of that famous
old hotel, “La Plage” at Etretat, France. Why
he calls it OHIO we don’t know. Probably
thinks OHIO is an Indian yell, or something. And
with cause enough, too! See if you can keep si-
lent, after a quick internal bath with this charm-
ing stomach-kick.
One-fourth liqueur glass Orange Bitters
One-half wineglass Peter Dawson
One-half wineglass Italian Vermouth
Ice, strain and serve
Anmerkung: Peter Dawson ist ein Scotch.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 60. Rob Roy Cocktail.
Suggested by Mr. N. Pomeranz, Managing
Director of the Howard Hotel, Strand, London,
England. Build a new addition, Mr. Pomeranz,
we’re coming over, we’re coming over, and we
won’t come back till this one’s up and over, over
there.
Four parts Robbie Burns
Three parts Italian Vermouth
Two dashes Angostura
Shake well, strain into cocktail glass, serve
with cherry
1930 Dexter Mason: The Art of Drinking. Seite 50. Scotch Broth.
1 part of good Scotch
1 part French Vermouth
1 dash Angostura bitters
1 piece orange peel
Mix in a large glass, stir, and pour into
cocktail glasses
Twist a piece of lemon peel in each glass.
To one cup of finely chopped
tuna fish add 1 tablespoon of
chutney; 2 tablespoons of Hol-
landaise sauce or mayonnaise,
and a dash of lemon, and some
India relish. Spread this on
rounds of buttered toast, dredge
with grated parmesan cheese and
bake for five minutes.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 26. Rob Roy Cocktail.
1 jet Grand Marnier, 1/3 vermouth Cinzano, 2/3
Scotch Whisky.
1930 F. Koki: Cocktails. Rob Roy.
Gebrauche ein Barglas mit Eis.
1/2 Cocktailglas Scotch Whisky,
1/2 ” ital. Vermuth,
2 Dashes Angostura-Bitters,
2 ” Orange ” ,
Mische gut mit einem Barlöffel, serviere mit einer Kirsche u. Strohhalm.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 25. Beadlestone Cocktail.
1/2 whiskey Escocés.
1/2 vermouth Francés.
Bátase.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 25. Beals Cocktail.
1/2 whiskey Escocés.
1/4 vermouth Francés.
1/4 vermouth Italiano.
Bátase. Sírvase en vaso de whiskey.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 38. Emerald Cocktail.
Gotas orange bitters.
1/2 vermouth Italiano.
1/2 whiskeyé Irlandés. Revuélvase.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 38. Express Cocktail.
Gotas orange bitters.
1/2 vermouth Italiano.
1/2 whiskey Escocés. Bátase.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 44. Highland Cocktail.
1/2 vermouth Italiano.
1/2 whiskey Escocés. Bátase.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 58. Rob Roy Cocktail.
1/2 vermouth Italiano.
1/2 whiskey Escocés.
Gotas Angostura.
Gotas orange bitters.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 72. York Cocktail.
Gotas orange bitters.
1/2 vermouth Francés.
1/2 whiskey Escocés. Frapé.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 17. Affinity Cocktail.
1/3 French Vermouth.
1/3 Italian Vermouth.
1/3 Scotch Whisky.
2 Dashes Angostura Bitters.
Stir well and strain into cock-
tail glass. Squeeze lemon peel
on top.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 72. Flying Scotchman Cocktail.
(6 people)
2 1/2 Glasses Italian Vermouth.
3 Glasses Scotch Whisky.
1 Tablespoonful Bitters.
1 Tablespoonful Sugar
Syrup.
Shake well and strain into
cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 135. Rob Roy Cocktail.
1 Dash Angostura Bitters.
1/2 Italian Vermouth.
1/2 Scotch Whisky.
Shake well and strain into cocktail glass.
Particularly for Saint Andrew’s Day, to open the
evening for the usual enormous annual gathering
of the Clans at the Savoy.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 160. Thistle Cocktail.
2 Dashes Angostura Bitters.
1/2 Italian Vermouth.
1/2 Scotch Whisky.
Shake well and strain into
cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 72. Rob Roy Cocktail.
1 dash of Angostura Bitters, 1/3 Bailor Italian
Vermouth, 2/3 Scotch Whisky.
Shake well and strain into cocktail glass, with
Cherry.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 26. Rob Roy.
A Swell Drink 1/3 Italian Vermouth
for Stag Parties. 2/3 Scotch Whiskey
. Add orange peel
. Shake well and strain into cocktail glass.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 46. Thistle.
Use old-fashioned cocktail glass; crush one loaf of sugar;
a few sprigs of Mint, with a little water; add a lump of
ice; pour in a drink of Scotch; fill balance of glass with
Ginger Ale.
1930 Miguel R. Reguera: Cocktails. Seite 53. R. Roy Cocktail.
En una cocktelera, con hielo machacado:
Unas gotas de Angostura
. » de curazao
1/2 copa de whisky
1/2 » de vermouth francés.
Agítese y sírvase con corteza de limón.
1930 Pedro Chicote: Le ley mojada. Seite 145. Eva-Cocktail.
Prepárese en cocktelera:
Hielo picado.
Unas gotas de Orange bitters.
1/2 copita de vermut.
1/2 — de whisky Caballo Blanco
Agítese y sírvase en copa de
cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 180. Mac-Donald-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
1 cucharada pequeña de curaçao.
6 u 8 gotas de Angostura.
1/2 copita de whisky.
1/2 — de vermut.
Agítese y sírvase en copa de
cocktail con una guinda.
1930 Ridgely Hunt & George S. Chappell: The Saloon In The Home. Seite 52. The Rob Roy.
Two parts Scotch whiskey,
One part French Vermouth,
One part Italian Vermouth,
One teaspoonful of sugar,
A dash of Bitters.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 11. Affinity.
Fr. Vermouth . . . 2/5 jigger It. Vermouth . . . . . 2/5 jigger
. Creme de Vollette 1/5 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 38. Emerald.
Brandy . . . . . . . . . . 1/2 jigger Creme de Menthe . . 1/2 jigger
. Orange Bitters . . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 41. Hong Kong.
Gin . . . . . . . . . . . . 1/3 jigger Angostura . . . . . . . . 2 drops
Fr. Vermouth . . . . 1/3 jigger Lime . . . . . . . . . . . . . 1 spoon
. Sugar Syrup . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 41. Hong Kong, No. 2.
Gin . . . . . . . . . . 1/4 jigger Fr. Vermouth . . . . . . . . 1/4 jigger
Orange . . . . . . . 1/4 jigger Kirschwasser . . . . . . . . 5 drops
Lemon . . . . . . . . 1 dash Sugar Syrup . . . . . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 46. Heather.
Whisky . . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/4 jigger
Orange Bitters . . . 3 dashes Angostura . . . . . . . . 2 drops
. Grenadine . . . . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 51. Keeney.
Gin Cordial . . . . . . . 4/5 jigger Fr. Vermouth . . . . . . 1/5 jigger
Shake well in ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 72. Rob Roy.
Whisky . . . . . . . . . . 2/3 jigger It. Vermouth . . . . 1/3 jigger
. Angostura . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 72. Rob Roy, No. 2.
Whisky . . . . . . . . . . 1/3 jigger Fr. Vermouth . . . . . . 1/3 jigger
Curacoa . . . . . . . . . 2 dashes Angostura . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
twist lemon peel over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 73. Rob Roy, Dry.
Whisky . . . . . . . . . . 1/2 jigger Orange Bitters . . . . . . 2 dashes
Fr. Vermouth . . . . . 1/2 jigger Angostura . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 82. Thistle.
Whisky . . . . . . . . . 2/3 jigger It. Vermouth . . . . . . 1/3 jigger
. Orange Bitters . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 120. Beadleston.
Two dashes Orange Bitters
One-half jigger French Vermuth
One-half jigger Private Stock Whiskey
Stir
Anmerkung: Private Stock ist ein Scotch.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 133. Emerald.
A tribute to Erin’s Isle.
Dash of Orange Bitters
One-half Italian Vermuth
One-half Irish Whiskey
Stir
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 135. Express.
Dash of Orange Bitters
One-half Italian Vermuth
One-half Scotch Whiskey
Stir
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 141. Highland.
Dash of Orange Bitters
One-half Scotch
One-half Italian Vermuth
Stir
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 158. Rob Roy.
Dash of Orange Bitters
One-half Scotch
One-half Italian Vermuth
Stir; strain
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 173. York.
Dash of Orange Bitters
One-half French Vermuth
One-half Scotch Whiskey
Stir; strain
1931 Anderson Fredericks: 100 Cocktails. Seite 21. Rob Roy.
2 parts Scotch Whisky
1 dash of Angostura Bitters
1 part Regular Vermouth
1931 Anderson Fredericks: 100 Cocktails. Seite 21. The Highland Fling.
2 parts Scotch Whisky
1 part Regular Vermouth
2 dashes Angostura Bitters
Serve with olive
1931 Anonymus: ABC of Mixing Cocktails. Seite 15. Thistle Cocktail.
Fill glass half full of Remplir un verre à
broken ice. 2 dashes moitié de glace cassée.
Angostura Bitters. 1/6 2 traits de Bitter An-
Italian Vermouth. 1/3 gostura. 1/6 Vermouth
Gaelic “Old Smuggler” italien. 1/3 Gaelic “Old
Scotch Whisky. Stir up Smuggler” Scotch Whis-
well. Strain into a ky. Bien mélanger.
cocktail glass. Squeeze Couler dans un verre à
lemon peel on top. cocktail. Presser une
. pelure de citron sur le
. dessus.
1931 Dominique Migliorero: L’Art du Shaker. Seite 57. Rob-Roy Cocktail.
1/2 Scotch Whisky, 1/2 Dry Sherry.
Bien glacer, servir dans un verre à cockta avec un zeste
de citron.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 19. Mac-Donalds-Cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL)
Llénese á la mitad con pedacitos de hielo; añadir: Una cu-
charada de las de café, de curaçao, cuatro gotas di angostura,
media copa de las que se bebe el Madera, de whisky, media copa
de íd. íd. de vermut Torino; mézclese bien todo y pasarlo
á una copa de cocktail. Sírvase con pequeñas pajas.
1932 Jimmy: The Green Cocktail Book. Seite 44. Highland Fling.
2 parts Scotch Whisky
1 part Italian Vermouth
2 dashes Orange Bitters per cocktail
Serve with an olive.
1932 Jimmy: The Green Cocktail Book. Seite 58. Ohio.
1 part Scotch Whisky
1 part Italian Vermouth
3 dashes Orange Bitters per cocktail
1932 Jimmy: The Green Cocktail Book. Seite 68. Rob Roy.
2 parts Scotch Whisky
1 part Italian Vermouth
1 dash Angostura Bitters per cocktail
Serve with a cherry.
1932 Jimmy: The Green Cocktail Book. Seite 76. Thistle.
2 parts Scotch Whisky
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 20. Mac Donalds Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
1 cuiller à café de curaçao;
4 gouttes d’angostura;
1/2 verre à madère de whisky;
1/2 — — vermout de Turin.
Mélangez bien le tout. Passez dans un verre a
cocktail et servez avec de petites pailles.
1932 William C. Feery: Wet Drinks for Dry People. Seite 56. York Cocktail.
1 ounce Scotch whisky.
1/2 ounce Vermouth syrup.
1 dash Angostura bitters.
Shake well with ice. A piece
of twisted lemon peel is usually
dropped in.
1933 Anonymus: Bottoms Up! Y Como! Flying Scotchman.
(For Six people)
2 1/2 glasses Italian Vermouth.
Three glasses Johnnie Aggie Scotch
Whisky.
One table spoon bitters.
One table spoon Sugar syrup.
Cocktail glass. Shake. Strain.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 19. Flying Scotchman Cocktail.
(6 people)
2 1/2 Glasses Italian Vermouth
3 Glasses Scotch Whisky
1 Tablespoon Bitters
1 Tablespoon Sugar Syrup
Shake well and strain into cock-
tail glass.
1933 Anonymus: Lest We Forget. Seite 20. York Cocktail.
Two dashes orange bitters.
Equal amount of Italian and French Ver-
mouth.
One dash Dougbenia tonic.
1933 Anonymus: Lest We Forget. Seite 22. Scotch Cocktail.
Use mixing glass half full of cracked ice.
Three dashes of gum syrup.
Two dashes of Maraschino.
Two dashes of orange bitters.
One pony Scotch whiskey.
One pony French Vermouth.
Stir well; strain in cocktail glass; add
sherry and twist lemon peel.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 108. Rob Roy Cocktail.
3 dashes Lime Juice,
2 dashes Orange Bitters,
2 dashes Angostura Bitters,
1/2 Scotch Whisky,
1/2 French Vermouth.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 121. Thistle Cocktail.
3 dashes Angostura Bitters,
1/3 Italian Vermouth, 2/3 Scotch Whisky.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 180. Say When Cocktail.
2 dashes Orange Bitters,
1/4 Italian Vermouth, 3/4 Scotch Whisky.
1933 Anonymus: The Bartender’s Friend. Seite 34. Affinity Cocktail.
Scotch Whiskey Mix equal parts of whiskey, Italian
Italian Vermouth Vermouth, and French Vermouth, two
French Vermouth dashes of bitters, and cracked ice. Stir
Bitters thoroughly and strain. Add a twist of
Cracked Ice lemon peel. Serve in a cocktail glass.
Lemon Peel
1933 Anonymus: The Bartender’s Friend. Seite 119. Rob Roy Cocktail.
Scotch Whiskey Into a shaker of fine ice put equal parts
Italian Vermouth of whiskey and Vermouth, and 2 dashes
Angostura Bitters of bitters. Shake and strain into a
Ice cocktail glass.
1933 Anonymus: The Bartender’s Friend. Seite 147. York Cocktail.
Scotch Whiskey Shake with fine ice equal parts of whis-
Italian Vermouth key and Vermouth and 2 dashes of
Orange Bitters bitters. Strain into cocktail glass. Add
Ice orange peel.
Orange Peel
1933 Anonymus: The Cocktail Book. Seite 25. Rob Roy Cocktail.
Use Mixing Glass.
TWO dashes orange bitters; two-thirds
Scotch whiskey; one-third Italian ver-
mouth. Fill with ice, mix, and strain into a
cocktail glass. Serve an olive in the glass.
1933 Antonio Josa: Cocktelera Universal. Seite 13. Affinity Cocktail.
1/3 de Freneh vermouth.
1/3 de Italian vermouth.
1/3 Scolch Whisky.
Dos gotas de Dash Angostura Bitters.
1933 Antonio Josa: Cocktelera Universal. Seite 35. Ohio Cocktail.
1/6 de Orange Bitters.
1/3 de Whisky.
1/3 de vermouth Cinzano.
1933 Antonio Josa: Cocktelera Universal. Seite 50. York Cocktail.
Cuatro gotas de Orange Bitters.
1/4 de Maraschino.
2/3 de vermouth Francés.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 21. Express Cocktail.
(use large mixing goblet)
3/4 glass shaved ice.
3 dashes gum syrup.
2 dashes orange bitters.
1/2 glass Scotch Whiskey.
1/2 glass Italian Vermouth.
Stir well. Strain into cocktail glas and
serve.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 26. Rob Roy Cocktail.
(use large glass)
2 dashes orange bitters.
1 dash Angostura Bitters.
1/4 wineglass Scotch Whiskey.
1/4 wineglass French Vermouth.
Stir well. Strain into cocktail glass. Twist
a piece of lemon peel on top, and serve.
1933 George A. Lurie: Here’s How. Seite 2. Affinity.
Fr. Vermouth . . . . . . 2/5 jigger It. Vermouth . . . . . 2/5 jigger
. Creme de Violette . . . . . . 1/5 jigger
Shake well with ice, strain into chilled cocktail glass, and
serve.
1933 George A. Lurie: Here’s How. Seite 33. Emerald.
Brandy . . . . . . . . . . . 1 pony Creme de Menthe . .1 pony
. Orange Bitters . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 42. Heather.
Whisky . . . . . . . . . . . 1 pony Fr. Vermouth . . . . . . . 1/4 jigger
Orange Bitters . . . . . 3 dashes Angostura . . . . . . . . . . 2 drops
. Grenadine . . . . . . . . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 43. Hong Kong.
Gin . . . . . . . . . . . . 1/3 jigger Angostura . . . . . . . . 2 drops
Fr. Vermouth . . . . 1/3 jigger Lime . . . . . . . . . . . . . 1 spoon
. Sugar Syrup . . . . . . 1 spoon
Stir well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 43. Hong Kong, No. 2.
Gin . . . . . . . . . . 1/4 jigger Fr. Vermouth . . . . . . . . 1/4 jigger
Orange . . . . . . . 1/4 jigger Kirschwasser . . . . . . . . 5 drops
Lemon . . . . . . . . 1 dash Sugar Syrup . . . . . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 70. Rob Roy.
Whisky . . . . . . 2/3 jigger It. Vermouth . . . . . 1/3 jigger
. Angostura . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 70. Rob Roy, No. 2.
Whisky . . . . . . . . . . 1/3 jigger Fr. Vermouth . . . . . 1/3 jigger
Curacoa . . . . . . . . . 2 dashes Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry, twist lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 70. Rob Roy, Dry.
Whisky . . . . . . . . . . 1 pony Orange Bitters . . . . 2 dashes
Fr Vermouth . . . . . 1 pony Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 80. Thistle.
Whisky . . . . . . . . . . 2/3 jigger It. Vermouth . . . . . . . . . 1/3 jigger
. Orange Bitters . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 135. Rob Roy Cocktail.
1 Dash Angostura Bitters.
1/2 Italian Vermouth.
1/2 Scotch Whisky.
Shake well and strain into cocktail glass.
Particularly for Saint Andrew’s Day, to open the
evening for the usual enormous annual gathering
of the Clans at the Savoy.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 17. Affinity Cocktail.
1/3 French Vermouth.
1/3 Italian Vermouth.
1/3 Scotch Whisky.
2 Dashes Angostura Bitters.
Stir well and strain into cock-
tail glass. Squeeze lemon peel
on top.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 160. Thistle Cocktail.
2 Dashes Angostura Bitters.
1/2 Italian Vermouth.
1/2 Scotch Whisky.
Shake well and strain into
cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 72. Flying Scotchman Cocktail.
(6 people)
2 1/2 Glasses Italian Vermouth.
3 Glasses Scotch Whisky.
1 Tablespoonful Bitters.
1 Tablespoonful Sugar
Syrup.
Shake well and strain into
cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 45. Rob Roy Cocktail.
Use large bar glass.
Two lumps of ice.
One-fourth wine glass of Scotch whisky.
One-fourth wine glass French Vermouth.
One dash Angostura bitters.
Two dashes of orange bitters.
Stir well; strain into cocktail glass; twist a piece of lemon peel
on top and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 43. Beadlestone Cocktail.
50% Scotch whisky
50% dry vermouth
Shake.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 44. Beals Cocktail.
50% Scotch whisky
25% dry vermouth
25% regular vermouth
Shake. Serve in whisky glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 62. Emerald Cocktail.
1 dash orange bitters
50% regular vermouth
50% Irish whisky
Stir.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 63. Express Cocktail.
1 dash orange bitters
50% regular vermouth
50% Scotch whisky
Shake.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 70. Highland Cocktail.
50% regular vermouth
50% Scotch whisky
Shake.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 94. Rob Roy Cocktail.
50% Scotch whisky
50% regular vermouth
3 dashes Peychaud’s bitters
1/2 glass cracked ice
Stir, strain, and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 109. York Cocktail.
100% regular vermouth
Juice of half a lime in glass, drop peel in glass. Fill glass with
cracked ice. Shake, strain, and serve.
1933 John F. Driscoll: The Home Bartender. Seite 14. Lillian’s Cocktail.
2/3 jigger Scotch Whiskey, 1/3 jigger French Vermouth, a
dash orange Bitters, barspoon sugar, Ice, Mix, Strain and
Serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 18. Rob Roy Cocktail.
Fill mixing glass with fine ice
1 1/3 oz. Scotch Whiskey
2/3 oz. Italian Vermouth
Stir, and serve in cocktail glass. Add a cherry
1933 Julien J. Proskauer: What’ll You Have. Seite 75. Rob Roy.
2 parts Scotch Whiskey
1 dash of Angostura Bitters
1 part Regular Vermouth
1933 Julien J. Proskauer: What’ll You Have. Seite 75. The Highland Fling.
2 parts Scotch Whiskey
1 part Regular Vermouth
2 dashes Angostura Bitters
Serve with olive.
1933 P. Dagouret: Le barman universel. Seite 28. Mac-Donald’s Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits d’angostura.
1 cuiller à café curaçao rouge.
1/2 verre à madère de whisky.
1/2 verre à madére vermouth Turin.
Remuer, Passer dans verre n° 8. Courtes pailles.
1933 R. C. Miller: The American Bar Guide. Seite 35. Thistle Cocktail.
Thistle Cocktail, same as above, using Scotch whiskey.
Seite 35. Whiskey Cocktail.
(Use small bar glass)
3 dashes of gum syrup.
2 do. bitters (Angostura).
1 wine-glass of whiskey, and a piece of lemon peel.
Fill one-third full of fine ice; shake and strain in a fancy
wine-glass.
1933 Virginia Elliott: Quiet Drinking. Seite 49. Hong Kong.
Two parts Scotch, one part of Italian vermouth,
one part French vermouth and two dashes of maraschino.
Shake until very cold.
1933 Virginia Elliott: Quiet Drinking. Seite 49. Rob Roy.
Two parts Scotch, one part sherry. Shake with lots
of shaved ice. A twist of lemon peel in the glass.
1933 Virginia Elliott: Quiet Drinking. Seite 56. Keeney.
One part Scotch, one part Italian vermouth and
one part French vermouth. Stir until cold and serve
in a cocktail glass.
1933 William Guyer: The Merry Mixer. Seite 42. Beadleston.
1/3 Noilly Prat Vermouth
1/2 Golden Wedding Whiskey
Frappé
Anmerkung: Golden Wedding ist ein kanadischer Whiskey.
1934 Anonymus: 100 Famous Cocktails. Seite 31. Rob Roy.
One-half jigger Italian Vermuth
One-half jigger Vat 69 Scotch Whiskey
One dash Orange Bitters
Ice, shake well
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 14. Beadlestone Cocktail.
1/2 jigger Scotch Whisky 1/2 jigger French Ver-
. mouth. Shake
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 14. Beals Cocktail.
1/2 jigger Scotch Whisky 1/4 jigger Italian Ver-
1/4 jigger French Vermouth mouth. Shake. Serve
. in whisky glass
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 25. Esmerald Cocktail.
1 dash Orange Bitters 1/2 jigger Irish Whisky
1 jigger Italian Vermouth Stir
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 25. Express Cocktail.
1 dash Orange Bitters 1/2 jigger Scotch Whisky
1/2 jigger Italian Vermouth Stir
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 29. Highland Cocktail.
1/2 jigger Italian Vermouth 1/2 jigger Scotch Whisky
. Shake
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 42. Rob Roy Cocktail.
1/2 jigger Italian Vermouth 1 dash Angostura Bitter
1/2 jigger Scotch Whisky 1 dash Orange Bitters
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 51. York Cocktail.
2 dashes Orange Bitters 1/2 jigger Scotch Whisky
1/2 jigger French Vermouth Frappe
1934 Anonymus: Angostura Recipes. Seite 6. Thistle Cocktail.
2/3 Scotch Whisky
1/3 Italian Vermouth
3 Dashes Angostura Bitters
Stir in ice, strain into glass and add a curl
of lemon peel.
1934 A. T. Neirath: Rund um die Bar. Seite 153. Affinity-Cocktail.
(sprich: a-feiniti)
2 D. [Dash] Angostura
1/3 Scotch Whisky
1/3 Ital. Vermouth
1/3 Franz. Vermouth
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 A. T. Neirath: Rund um die Bar. Seite 194. Mac-Donald-Cocktail.
2 D. [Dash] Chartreuse, grün
3 D. [Dash] Angostura
4 D. [Dash] Gum
4/10 Ital. Vermouth
5/10 Scotch Whisky
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail 2.
1/2 teaspoonful of Orange Bitters.
1 dash of Angostura Bitters.
1/6 gill of Scotch Whisky.
1/6 gill of French Vermouth.
1/6 gill of Italian Vermouth.
1 Cherry.
1/2 tumblerful of broken Ice.
This cocktail is made up in the same way as the
previous one except that Orange Bitters and
Italian Vermouth are added and the Absinthe
is left out.
The flavour is not quite so subtle as the
previous one, but it is an excellent alternative
for those people who do not appreciate the
taste of Absinthe.
1934 Bernard: 100 Cocktails. Seite 56. Rob Roy Cocktail.
1/6 gill of Scotch Whisky.
1/6 gill of French Vermouth.
2 dashes of Angostura Bitters.
1 dash of Orange Bitters.
2 dashes of Brown Curaçao.
2 dashes of Lemon Peel Juice.
1 Cherry.
1/2 tumblerful of broken Ice.
Half fill the tumbler with broken ice and add
the Orange Bitters. Then add the Angostura
Bitters, the French Vermouh, the Scotch
Whisky and the Curaçao. Stir well and pass
through a strainer into a cocktail glass. Serve
with a cherry and a dash of lemon peel juice
on top.
The Curaçao can be omitted, if desired.
Another variation is to use Italian Vermouth
in place of French.
1934 Bernard: 100 Cocktails. Seite 65. York Cocktail.
1/4 gill of Scotch Whisky.
1/4 gill of Italian Vermouth.
1 dash of Orange Bitters.
1 dash of Angostura Bitters.
1 dash of Lemon Peel Juice.
1/2 shakerful of broken Ice.
Half fill a tumbler with broken ice and add the
Orange Bitters. Then add the Angostura
Bitters, the Italian Vermouth and the Scotch
Whisky. Stir well and pass through a
strainer into a cocktail glass. Serve with a
dash of lemon peel juice on top.
If you prefer the dry type of cocktail, you
can use French Vermouth in place of Italian.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 32. Rob Roy Cocktail.
To two parts of Scotch whiskey add one part Ver-
mouth and several dashes of orange bitters. Ice, shake
well, and strain into a cocktail glass.
1934 G. F. Steele: My New Cocktail Book. Seite 99. Rob Roy.
1/3 Italian Vermouth
2/3 Scotch Whiskey
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 62. Highland Fling.
3 Scotch Whiskey
1 Italian Vermouth
Orange Bitters, 2 Dashes
Ice. – Stir. Strain and serve.
1934 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 262. St. Joseph’s Cocktail.
(Use a large bar glass.)
3/4 glass of fine-shaved ice;
1 or 2 dashes of gum syrup;
2 or 3 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Scotch whiskey;
Stir up well with a spoon, strain into a cocktail
glass; putting a medium-size olive into it, squeeze a
piece of lemon peel on top and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 84. Rob Roy Cocktail.
1 dash of Angostura Bitters, 1/3 Bailor Italian
Vermouth, 2/3 Scotch Whisky.
Shake well and strain into cocktail glass, with
Cherry.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 12. Rob Roy.
Use a small mixing glass.
One or two lumps of ice.
Two dashes Orange bitters.
One-half jigger Scotch Whiskey.
One-half jigger Italian Vermuth.
Stir well, strain, and add one small pickled onion.
1934 Jean Robert Meyer: Bottoms Up. Seite 21. Ohio.
Fill glass with:
2-5 Scotch
2-5 Italian Vermouth
1-5 Orange Bitters
1934 Jean Robert Meyer: Bottoms Up. Seite 22. Bob Roy Cocktail.
2 dashes Angostura Bitters
1 Maraschino cherry
4-7 Scotch
3-7 Italian vermouth.
1934 Jean Robert Meyer: Bottoms Up. Seite 23. Highland Fling.
2-3 Scotch
1-3 Italian Vermuuth
2 Dashes Angostura bitters
1934 Magnus Bredenbek: What Shall We Drink. Seite 31. Rob Roy Cocktail.
Well, well! Our old friend, the Rob Roy Cocktail, now re-
appears after a long exile to take his place with other noble
drinks! Let’s see if he’s still as delicious as of yore.
Again we’ll mix for two in our iced shaker. First three
ounces of Scotch Whisky — any other kind would be a
sacrilege, almost, in a Rob Roy. Now add three ounces of
French dry Vermouth and give them a little stir with a spoon.
Two dashes of Angostura Bitters, a quarter teaspoon of
orange bitters, and you’re ready to shake thoroughly. Pour
into two cocktail glasses and serve with a tweaked bit of yel-
low lemon rind floating in each glass.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 104. Affinity Cocktail.
1/3 French Vermouth
1/3 Italian Vermouth
1/3 Scotch Whiskey
2 Dashes Aromatic Bitters
Stir well with cracked ice, strain and serve
with a Cherry and a twist of Lemon Peel
over top of glass.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 114. Flying Scotchman Cocktail.
(6 people)
2-1/4 Glasses Italian Vermouth
3 Glasses Scotch Whiskey
1 Tablespoonful Bitters
1 Tablespoonful Sugar Syrup
Shake well in ice and strain.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 115. Harry Lauder Cocktail.
1/2 Scotch Whiskey
1/2 Italian Vermouth
2 Dashes Gum Syrup
Stir well with cracked ice and strain.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 127. Thistle Cocktail.
2 Dashes Angostura Bitters
1/2 Italian Vermouth
1/2 Scotch Whiskey
Stir well in ice and strain into glass.
Use glass number 1
1934 Tom and Jerry: How to Mix Drinks. Seite 3. Highland Fling Cocktail.
2/3 Rye Whiskey
1/3 Vermouth, Italian
2 Dashes Orange Bitters
1 Olive
1934 Tom and Jerry: How to Mix Drinks. Seite 6. Rob Roy Cocktail.
4/7 Rye Whiskey
3/7 Vermouth, Italian
2 Dashes Angostura Bitters
1 Maraschino Cherry
1934 Tom and Jerry: How to Mix Drinks. Seite 7. MacDonald Cocktail.
1/2 Ginger Wine
1/2 Rye Whiskey
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 11. Affinity.
Fr. Vermouth . . . . 2/5 jigger It. Vermouth . . . . 2/5 jigger
. Creme de Vollette 1/5 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 12. Affinity, No. 2.
Whisky . . . . . . . . . 1/3 jigger Fr. Vermouth . . . . 1/3 jigger
It. Vermouth . . . . 1/3 jigger Bitters . . . . . . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, twist lemon
peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 66. Emerald.
Brandy . . . . . . . . . . .1/2 jigger Creme de Menthe . . 1/2jigger
. Orange Bitters . . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 73. Flying Scotchman.
Whisky . . . . . . . . . . 1/2 jigger It. Vermouth . . . . . . . 1/3 jigger
Bitters . . . . . . . . . . . 4 drops Sugar Syrup . . . . . . . 1 spoon
Stir well with ice, strain into chilled cocktail glass, twist lemon
peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 85. Heather.
Whisky . . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/4 jigger
Orange Bitters . . . 3 dashes Angostura . . . . . . . . 2 drops
. Grenadine . . . . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 88. Hong Kong.
Gin . . . . . . . . . . . . 1/3 jigger Angostura . . . . . . . . 2 drops
Fr. Vermouth . . . . 1/3 jigger Lime . . . . . . . . . . . . . 1 spoon
. Sugar Syrup . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 88. Hong Kong, No. 2.
Gin . . . . . . . . . . 1/4 jigger Fr. Vermouth . . . . . . . . 1/4 jigger
Orange . . . . . . . 1/4 jigger Kirschwasser . . . . . . . . 5 drops
. Sweet-Sour . . . . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 97. Keeney.
Gin Cordial . . . . . . . 4/5 jigger Fr. Vermouth . . . . . . 1/5 jigger
Shake well in ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 105. MacDonald.
Whisky or Brandy . . . 1/2 jigger Ginger Wine . . . . . . . . . 1/2 jigger
Stir well with ice, strain into chilled cocktail glass, twist lemon peel
over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 144. Rob Roy.
Whisky . . . . . . . . . . 2/3 jigger It. vermouth . . . . . 1/3 jigger
. Bitters . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 144. Rob Roy, No. 2.
Whisky . . . . . . . . . 1/3 jigger Fr. Vermouth . . . . 1/3 jigger
Curacoa . . . . . . . . 2 dashes Bitters . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
twist lemon peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 145. Rob Roy, Dry.
Whisky . . . . . . . . . 1/2 jigger Orange Bitters . . . . 2 dashes
Fr. Vermouth . . . .1/2 jigger Bitters . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 165. Thistle.
Whisky . . . . . . . . . . 2/3 jigger It. Vermouth . . . . 1/3 jigger
. Orange Bitters . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1935 Adrian: Cocktail Fashions of 1936. Seite 45. Diplomat Cocktail.
1/2 shot Italian vermouth.
1/2 shot Scotch whiskey.
1 dash Angostura bitters.
1935 Adrian: Cocktail Fashions of 1936. Seite 54. Newlywed’s Cocktail.
1/3 French vermouth.
1/3 Italian vermouth.
1/3 Scotch.
2 dashes Angostura bitters.
Stir and strain into cocktail glass. Serve with
lemon peel.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 38. Beadleston No. 2.
One-half French Vermouth
One-half Haig & Haig Scotch Whiskey
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 49. Emerald.
Dash of Orange Bitters
One-half Italian Vermouth
One-half Irish Whiskey (Stir)
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 49. Express.
Dash of Orange Bitters
One-half Italian Vermouth
One-half Scotch Whiskey (Stir)
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 53. Highland.
Dash of Orange Bitters
One-half Scotch
One-half Italian Vermouth (Stir)
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 68. Rob Roy.
Dash of Orange Bitters
One-half Scotch
One-half Italian Vermouth
(Stir)
1935 Anonymus: Fancy Drinks. Seite 35. Emerald.
2/3 jigger Creme de Menthe
1/3 jigger French Vermouth
1 dash Orange Bitters
Shake well with ice, strain and serve.
1935 Anonymus: Fancy Drinks. Seite 36. Thistle Cocktail.
2/3 Scotch Whiskey
1/3 Italian Vermouth
3 dashes Angostura, Old Fashion or Aromatic Bitters
Stir in ice, strain into glass and add a curl of lemon peel.
1935 Anonymus: For Home Use. Seite 11. Thistle Cocktail.
Use shaker or mixing glass.
3 dashes Angostura Bitters.
1/3 wineglass Italian Vermouth.
2/3 wineglass Scotch Whisky.
Fill with ice; mix, and strain into
a cocktail glass. Add a curl of
lemon peel.
1935 Anonymus: The Art of Mixing Drinks. Seite 55. Emerald Cocktail.
1 Pony of Irish Whisky
1 Pony Italian Vermouth
1 Pony Scotch Whisky
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 201. The Beadleston Cocktail.
named, according to Albert S. Crockett, historian of the old
Waldorf, after a brewer who sold to the famous bar much of the
beer he brewed. It is made of equal parts of Scotch Whisky and
French Vermouth.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 201. Blue Bell.
Two-thirds Scotch Whisky
Two dashes French Vermouth
One dash Angostura bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 201. Bonnie Heather.
One part Scotch Whisky
One part Italian Vermouth
One-half spoonful gum syrup
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 202. The Express (Also known as the Highland).
One-half Italian Vermouth
One-half Scotch Whisky
One dash orange bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 202. Highland Fling.
Two-thirds Scotch Whisky
One-third French Vermouth
One dash orange bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 203. The Rob Roy.
Two parts Scotch Whisky
One part Italian Vermouth
One dash Angostura bitters
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 204. Train Bleu.
One part Italian Vermouth
One part Scotch Whisky
Two dashes Angostura bitters
1935 Leo Cotton: Old Mr. Boston. Seite 3. Affinity Cocktail.
1/3 French Vermouth
1/3 Italian Vermouth
1/3 Scotch Whiskey
2 Dashes Bitters
Stir well with cracked ice, strain
into 3 oz. cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 12. Beadleston Cocktail.
1/2 French Vermouth
1/2 Old Mr. Boston Whiskey
Stir well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 12. Beals Cocktail.
1/2 Scotch Whiskey
1/4 French Vermouth
1/4 Italian Vermouth
Stir well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 53. Flying Scotchman Cocktail.
1/2 Jigger Italian Vermouth
1/2 Jigger Scotch Whiskey
1 Dash Bitters
1 Dash Sugar Syrup
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 62. Harry Lauder Cocktail.
1/2 Scotch Whiskey
1/2 Italian Vermouth
2 Dashes Gum Syrup
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 105. Rob Roy Cocktail.
1/2 Italian Vermouth
1/2 Scotch Whiskey
1 Dash Bitters
Stir well with cracked ice and strain
into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 128. Thistle Cocktail.
1/2 Italian Vermouth
1/2 Scotch Whiskey
2 Dashes Bitters
Stir well in ice and strain into 3 oz.
Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 74. Affinity Cocktail.
1/3 French Vermouth
1/3 Italian Vermouth
1/3 Scotch Whisky
2 ds. Angostura
Lemon peel
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 99. Flying Scotchman.
1/2 Italian Vermouth
1/2 Scotch Whisky
4 ds. Orange Bitter
4 ds. Gomme Syrup
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 131. Rob Roy.
1/2 Scotch Whisky
1/2 Italian Vermouth
1 ds. Angostura
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 142. Thistle.
1/2 Italian Vermouth
1/2 Scotch Whisky
2 ds. Angostura
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 168. Highland.
1 Glass Scotch Whisky
2 ds. Angostura
1/2 Lemon Juice
Barspoon Sugar
add Ginger Ale
1936 Anonymus:- Cocktails, Drinks and Snacks. Seite 23. Highland Fling.
2 oz. Scotch
1 oz. Italian Vermouth
2 dashes orange bitters
Ice, stir, strain into cocktail glass.
1936 Anonymus:- Cocktails, Drinks and Snacks. Seite 24. Rob Roy Cocktail.
1 1-2 oz. Scotch whiskey
1 dash Orange Bitters, 1 dash Angostura Bitters
1-2 oz. Italian Vermouth
Ice, 25 shakes, strain into cocktail glass, add twist of
lemon peel, one cherry.
1936 Bill Edwards: Drinks. Seite 22. Affinity.
1 part Scotch Whisky
1 part French Vermouth
1 part Italian Vermouth
2 dashes Angostura Bitters.
1936 Bill Edwards: Drinks. Seite 43. Highland Fling.
2 parts Scotch Whisky
1 part Italian Vermouth
2 dashes Orange Bitters per cocktail
Serve with an olive.
1936 Bill Edwards: Drinks. Seite 53. Ohio.
1 part Scotch Whisky
1 part Italian Vermouth
3 dashes Orange Bitters per cocktail.
1936 Bill Edwards: Drinks. Seite 60. Rob Roy.
2 parts Scotch Whisky
1 part Italian Vermouth
1 dash Angostura Bitters per cocktail
Serve with a cherry.
1936 Bill Edwards: Drinks. Seite 67. Thistle.
2 parts Scotch Whisky
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top.
1936 Elvezio Grassi: 1000 misture. Seite 72. Mac-Donald Cocktail (Serie Barclay).
Agitare nel shaker con ghiaccio:
50% Rye Whisky
10% Bénédictine
40% Vermouth secco
4 spruzzi Angostura.
Servite con buccia limone.
1936 Elvezio Grassi: 1000 misture. Seite 72. Mac-Donald Cocktail (Serie Goldenmann).
Agitare nel shaker con ghiaccio:
30% Rye Whisky
20% Curaçao Orange
50% Vermouth secco
5 spruzzi Angostura.
Servite con buccia limone.
1936 Elvezio Grassi: 1000 misture. Seite 73. Mac-Donald Cocktail (Serie Torelli, Bisinger, Reuss).
Agitare nel shaker con ghiaccio:
10% Curaçao
45% Whisky
45% Vermouth Torino
3 spruzzi Angostura.
Servite con buccia limone.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 174. Affinity Cocktail.
2 glasses Scotch whisky 1/2 teaspoon angostura bit-
2 glasses French vermouth ters
2 glasses Italian vermouth
Serve with a twist of lemon peel in each.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 175. Rob Roy Cocktail.
4 glasses Scotch whisky 2 glasses Italian vermouth
. 1/2 teaspoon angostura bitters
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 24. Affinity.
In mixing-glass: a dash of Angos-
tura Bitters, one-fourth each of
French and Italian Vermouth,
half Scotch Whisky; stir well
and serve.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 30. Emerald.
In shaker: half Prunella, half
Gin; shake well and serve.
An After-Dinner Drink.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 38. Rob Roy.
In mixing-glass: a dash of Angos-
tura Bitters, one-third Italian
Vermouth, two-thirds Scotch
Whisky; stir well and serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 125. Affinity Cocktail.
Usese la cocktalera.
Unos pedacitos de hielo.
1/3 parte de Vermouth Francés Noilly
Prat.
1/3 parte de Scotch Whisky John Haig.
1/3 parte de vermouth Cinzano.
Agítese, cuélese y sírvase en copa de 90
gramos, agregándosele el zumo de una
cáscara de limón.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 364. Thistle Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
4 gotas de Bitter Angostura.
Una cucharadita de Pippermint Get
Frères.
1/3 parte de Whisky Escocés John Haig.
2/3 parte de Vermouth Torino Cinzano.
Agítese, cuélese y sírvase en copa de 100
gramos.
1937 Anonymus: Here’s how. Seite 19. Affinity.
1/3 Scotch Whisky
1/3 French Vermouth
1/3 Italian Vermouth
Dash Angostura Bitters
1937 Anonymus: Here’s how. Seite 23. Flying Scotchman.
(6 people)
2 1/2 Glasses Italian Ver-
mouth
3 Glasses Scotch Whisky
1 Tablespoonful Orange
Bitters
1 Tablespoonful Sugar
Syrup
1937 Anonymus: Here’s How. Seite 24. Manhattan.
2 Dashes Angostura Bitters
2 Dashes Curaçao or
Maraschino
1/2 Rye or Scotch Whisky
1/2 Italian Vermouth
Squeeze Lemon Peel on
top
1937 Anonymus: Here’s how. Seite 29. Thistle.
1/3 Italian Vermouth
2/3 Scotch Whisky
1 Dash of Orange Bitters
Serve with Lemon Peel
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 10. Beadlestone Cocktail.
1/2 Scotch whiskey.
1/2 CORA vermouth.
Shake well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 10. Beals Cocktail.
1/2 Scotch whiskey.
1/4 PICARD vermouth.
1/4 CORA vermouth.
Shake well and serve in a whiskey glass.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 28. Emerald Cocktail.
Drops of orange bitters.
1/2 CORA vermouth.
1/2 Irish whiskey.
Stir well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 29. Express Cocktail.
Drops of orange gitters.
1/2 CORA vermouth.
1/2 Scotch whiskey.
Shake well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 37. Highland Cocktail.
1/2 CORA vermouth.
1/2 Scotch whiskey.
Shake well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 54. Bob Roy Cocktail.
1/2 CORA vermouth.
1/2 Scotch whiskey.
Drops of orange bitters.
Stir and serve.
Drops of Angostura.
1937 John R. Iverson: Liquid Gems. Seite 67. Rob Roy Cocktail.
Bar glass — ice
1 oz. Scotch Whiskey
3/4 oz. Italian Vermouth
2 drops Angostura Bitters
Stir, strain and serve in cocktail
glass.
No decoration.
Observations
Somewhat similar to Manhattan Cocktail.
1937 R. de Fleury: 1800 – And All That. Seite 51. Diplomat – No. 2.
1/2 Italian Vermouth
1/2 Scotch Whisky
1 Dash Angostura
1937 R. de Fleury: 1800 – And All That. Seite 53. The Emerald.
Copyright by ”Theo”
3/5 Booth’s Dry Gin
1/5 Lemon Juice
1/5 Bols Blue Curacao
Shake well.
1937 R. de Fleury: 1800 – And All That. Seite 83. Newlywed’s.
1/3 French Vermouth
1/3 Italian Vermouth
1/3 Scotch Whisky
2 Dashes Angostura
Stir well and strain.
Serve with a piece of
Lemon Peel.
1937 R. de Fleury: 1800 – And All That. Seite 111. Thistle.
1/3 French Vermouth
1/3 Orange Juice
1/6 Whisky
1/6 Drambuie
1 Dash Orange Bitters
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 83. Beadlestone Cock-Tail.
Media parte whiskey NEPLUS ULTRA.
Media parte vermout h CAZALIS & PRATS.
Bátase.
Anmerkung: NEPLUS ULTRA ist ein Scotch.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 83. Beals Cock-Tail.
Media parte whiskey WHITE LABEL.
Cuarta parto vermouth CAZALIS &
PRATS.
Cuarta parte vermouth FERRERO.
Bátase. Sírvase en vaso de whiskey.
Anmerkung: WHITE LABEL ist ein Scotch.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 96. Emeral Cock-Tail.
Gotas orange bitter.
Media parte vermouth FERRERO.
Media: parte whiskey irlandés. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 97. Express Cock-Tail.
Gotas orange bitters.
Media parte vermouth FERRERO.
Media parte whiskey WHITE LABEL.
Bátase.
Anmerkung: WHITE LABEL ist ein Scotch.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 100. Highland Cock-Tail.
Media parte vermouth FERRERO.
Media parte whiskey WHITE LABEL.
Bátase.
Anmerkung: WHITE LABEL ist ein Scotch.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 117. Rob Roy Cock-Tail.
Media parte vermouth FERRERO.
Media parte whiskey WHITE LABEL.
Gotas Angostura.
Gotas orange bitters. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 127. York Cock-Tail.
Gotas orange bitters.
Media parte vermouth CAZALIS & PRATS.
Media parte whiskey WHITE LABEL.
Frapé.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Beals.
50% Vat 69 Whisky.
25% French Vermouth.
25% Martini Vermouth.
Shake.
Anmerkung: VAT 69 ist ein Scotch.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Esmerald.
50% Irish Whisky.
50% Italian Vermouth.
1 dash Orange Bitters.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Eva.
25% Orange and Lemon Juice.
12 1/2% Grenadine.
25% Creme de Violettes.
37 1/2% Caperatif.
1 dash Absinthe.
Shake and strain.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Ohio.
50% Scotch Whisky (Johnnie Walker).
50% Italian Vermouth (Martini).
3 dashes Orange Bitters.
Stir.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Rob Roy.
3 dashes Angostura.
50% Scotch Whisky.
25% French Vermouth.
25% Italian Vermouth.
Mix and strain into cocktail glass. Serve with
Maraschino cherry in glass.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Thistle.
2 dashes Angostura Bitters.
50% Italian Vermouth.
50% Scotch Whisky.
Stir up, strain into cocktail glass, and squeeze lemon
peel on top.
1937 William J. Tarling: Café Royal Cocktail Book. Esmerald.
1/2 Irish Whisky.
1/2 Martini Sweet Vermouth.
1 dash Orange Bitters.
Stir.
1937 William J. Tarling: Café Royal Cocktail Book. Highland.
1 teaspoonful Powdered Sugar.
The juice of half a Lemon.
2 dashes Angostura Bitters.
1 glass Scotch Whisky.
1 lump of Ice.
Use long tumbler and fill with
Ginger Ale.
1937 William J. Tarling: Café Royal Cocktail Book. Rob Roy.
3 dashes Angostura.
1/2 Scotch Whisky.
1/4 French Vermouth.
1/4 Martini Sweet Vermouth.
Mix and strain into cocktail glass.
Serve with Maraschino cherry in
glass.
1937 William J. Tarling: Café Royal Cocktail Book. Thistle.
2 dashes Angostura Bitters.
1/2 Italian Vermouth.
1/2 Scotch Whisky.
Stir up, strain into cocktail glass, and
squeeze lemon peel on top.
1938 Anonymus: The Merry Mixer. Beadleston Cocktail.
1/2 Noilly Prat Vermouth
1/2 Old Schenley Straight Rye Whiskey
Stir.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 89. Affinity Cocktail – No. 1.
1/3 French Vermouth
1/3 Italian Vermouth
1/3 Scotch Whisky
2 dashes Angostura Bitters
Shake well
Strain into Cocktail Glass
Twist Lemon Peel on top
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 89. Affinity Cocktail – No. 2.
2/5 jigger Italian Vermouth
2/5 jigger French Vermouth
1/5 jigger Creme de Violette
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 112. Emerald Cocktail.
1 pony Cognac
1 pony Creme de Menthe, Green
1 dash Orange Bitters
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 112. Express Cocktail.
1 dash Orange Bitters
1/2 Italian Vermouth
1/2 Scotch Whisky
Stir well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 118. Highland Cocktail.
1 dash Orange Bitters
1/2 Scotch Whisky
1/2 Italian Vermouth
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 138. Rob Roy Cocktail.
2/3 jigger Scotch Whisky
1/3 French Vermouth
1 dash Angostura Bitters
Stir well
Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 21. Affinity Cocktail.
Dans le verre à mélange:
1 jet d’Angustura, 1/4 de Vermouth
Martini doux, 1/4 de Vermouth Martini
dry, 1/2 Whisky White Horse.
Mélanger et servir.
Anmerkung: White Horse ist ein Scotch.
1938 Jean Lupoiu: Cocktails. Seite 123. Rob Roy Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1/3 de Ver-
mouth Martini doux, 2/3 White Horse
Whisky.
Mélanger et servir.
1938 Robert Vermeire: L’art du cocktail. Seite 42. Rob Roy.
Verre à mélange:
2 à 3 traits de sirop de sucre ou de
curaçao.
1 à 2 traits d’angostura bitter.
1/2 scotch whisky.
1/2 vermouth français.
Bien remuer à la cuiller. Passer dans le
verre. Ajouter cerise et presser pelure de
citron dessus.
1938 Robert Vermeire: L’art du cocktail. Seite 47. Thistle.
Verre à mélange:
2 traits d’angostura bitter.
1/3 vermouth italien.
2/3 scotch whisky.
Remuer à la cuiller. Passer dans le verre
et presser pelure de citron dessus. Est aussi
appelé «York Cocktail».
1939 Ambrose Heath: Good Drinks. Seite 36. Rob Roy.
1/2 Scotch Whisky
1/2 Italian Vermouth
1 dash Angostura Bitters
1939 Anonymus: Bar La Florida Cocktails. Seite 58. Rob Roy Cocktail.
1/3 Vermouth Martini Rossi. 1/3 Martini Rossi Vermouth.
2/3 Coñac Fundador. 2/3 Fundador Brandy.
3 Gotas de Angostura. 3 Dashes Angostura.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Rolls Royce).
1/2 Vermouth.
1/2 Scotch Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it get very
cold and strain. Serve with
two cherries.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 52. Rob Roy.
1/3 Vermouth.
2/3 Brandy.
3 Dashes Angostura.
1939 Anonymus: Floridita Cocktails. Seite 60. Rob Roy.
1/3 Vermouth Martini Rossi. 1/3 Martini Rossi Vermouth.
2/3 Coñac Fundador. 2/3 Fundador Brandy.
3 Gotas de Angostura. 3 Dashes Angostura.
1939 Charles Browne: The Gun Club Drink Book. Seite 86. Scotch Cocktail.
A Scotch cocktail, also called an “Atholl Brose,”
is made of one part clear honey, one part rich cream
and two parts of Scotch whisky. This is a bit sticky.
1939 Charles Browne: The Gun Club Drink Book. Seite 86. Rob Roy Cocktail.
A Rob Roy cocktail is merely a Manhattan where
Scotch whisky is substituted for Bourbon or rye
whiskey.
Seite 83. Manhattan Cocktail.
The essential materials in a Manhattan cocktail
are rye or bourbon whiskey, Italian or sweet ver-
mouth, and a dash of bitters. Originally (and even
now recommended by some experts) the whiskey
and vermouth were of equal proportions. Now the
tendency leads toward dryer drinks, and in some bars
the proportion is one part of vermouth to three or
even four of whiskey. Angostura bitters are generally
used, but experiments with Orange, Fischer’s, or
Peychaud’s Bitters are quite in order and might give
the host a reputation. At the moment the Gun Club
mixer uses about one part of Italian vermouth to
two and one-half parts of whiskey and a good dash
of Peychaud’s Bitters.
If a dryer drink is wanted, the use of French ver-
mouth is allowable but is not orthodox. Some con-
noisseurs or poseurs contend that in mixing a Man-
hattan cocktail, the whiskey must always be put into
the mixing glass before the vermouth but just why,
deponent sayeth not. Also most bar books say that
cocktails should be stirred in the ice but never shak-
en, but after all, a vigorous stir or a gentle shake
could hardly make much difference in the physio-
logical or psychological effect in or of a drink. The
use of Scotch whiskey instead of rye changes the name
from “Manhattan” to “Rob Roy.” Presumably, if
a green gage or a small stewed prune were used in-
stead of the conventional Maraschino cherry to gar-
nish the Manhattan, another name would grace the
mixture. The modern cocktail cherry has its stem
attached; this is either to be used as a handle or to
prove that it is a real cherry.
1940 Anonymus: Professional Mixing Guide. Seite 52. Rob Roy Cocktail (Scotch Manhattan).
2/3 Scotch, 1/3 Sweet Vermouth, 3
generous dashes of Angostura Bitters
(a Cherry is optional). Stir in mix-
ing glass filled with cracked ice until
thoroughly blended. Strain into cock-
tail glass
1940 Anonymus: Professional Mixing Guide. Seite 54. Scotch Manhattan (Rob Roy).
2/3 Scotch, 1/3 Sweet Vermouth, 3
generous dashes of Angostura Bitters.
Stir in mixing glass with cracked ice,
until thoroughly blended. Strain into
cocktail glass. A Cherry is optional.
1940 Anonymus: Recipes. Seite 11. Affinity Cocktail.
Use mixing glass 1/2 cube ice
1 dash Angostura Bitters
1/3 jigger French Vermouth
1/3 jigger Italian Vermouth
1/3 jigger Scotch
Stir. Strain into cocktail glass and serve
with cherry. Twist lemon peel over top.
1940 Anonymus: Recipes. Seite 27. Rob Roy Cocktail.
Use mixing glass 2 cubes ice
1 jigger Scotch Whiskey
1/2 jigger Italian Vermouth
Dash Angostura Bitters
Stir. Strain into cocktail glass. Serve with
cherry.
1940 Anonymus: Professional Mixing Guide. Seite 90. Thistle Cocktail.
2 dashes of Angostura bitters,
1/4 gill of Italian vermouth,
1/4 gill of Scotch whisky.
Use the mixing glass.
1940 Charles: The Cocktail Book. Seite 30. Affinity Cocktail.
2 dashes of Angostura bitters,
1/6 gill of French vermouth,
1/6 gill of Italian vermouth,
1/6 gill of Scotch whisky.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 32. Rob Roy.
1/2 part Johnny Walker or any other good Scotch
Whiskey
1/2 part Sweet Vermouth
Dash of Angostura Bitters
Shake with cracked ice and strain into cocktail glass.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 102. The Emerald.
(for 6)
3 jiggers Dry Gin
3 jiggers Green Chartreuse
3 jiggers Sweet Vermouth
1 teaspoon Orange Bitters
Shake thoroughly with ice and serve with
a cherry and a twist of lemon peel.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 105. Affinity Cocktail.
1/3 French Vermouth
1/3 Italian Vermouth
1/3 Scotch Whiskey
2 Dashes Aromatic Bitters
Stir well with cracked ice, strain and serve
with a Cherry and a twist of Lemon Peel
over top of glass.
Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 114. Flying Scotchman Cocktail.
(6 people)
2-1/4 Glasses Italian Vermouth
3 Glasses Scotch Whiskey
1 Tablespoonful Bitters
1 Tablespoonful Sugar Syrup
Shake well in ice and strain.
Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 115. Harry Lauder Cocktail.
1/2 Scotch Whiskey
1/2 Italian Vermouth
2 Dashes Gum Syrup
Stir well with cracked ice and strain.
Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 127. Thistle Cocktail.
2 Dashes Angostura Bitters
1/2 Italian Vermouth
1/2 Scotch Whiskey
Stir well in ice and strain into glass.
Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 182. Rob Roy cocktail.
En un vaso de cristal, unos pedacitos de hielo.
6 gotas de Orange Bitter.
1/2 copa de Vermouth Martini Rossi.
1/2 ídem de Whisky Pandy.
Agítese bien y se pasa al vaso núm. 3 con una ce-
reza y una corteza de limón.
1943 Oscar Haimo: Cocktail Digest. Seite 65. Rob Roy Cocktail.
2 oz. Scotch
3/4 oz. Italian Vermouth
1 dash Orange Bitters
Decorate with cherry
Stir.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 50. Rob Roy.
2 ounces Scotch
3/4 ounce Sweet Vermouth
1 dash Angostura Bitters
Stir with cracked ice. Serve with Cherry.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 50. Affinity Cocktail.
3/4 ounce Sweet Vermouth
3/4 ounce Dry Vermouth
1 ounce Scotch
2 dashes Orange Bitters
Stir with cracked ice.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 62. Highland Fling.
3 Scotch Whiskey
1 Italian Vermouth
Orange Bitters, 2 Dashes
Ice. — Stir. Strain and serve.
1944 Nick Thomas: Bartender’s Friend. Rob Roy.
1 oz. Scotch Whiskey Shake with Ice.
1 oz. Sweet Vermouth Strain into Cocktail Glass.
1 Teaspoon Simple Syrup
1944 Oscar Haimo: Cocktail Digest. Seite 77. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Scotch
Dash Angostura Bitters
Stir
Decorate with Cherry.
1944 Oscar Haimo: Cocktail Digest. Seite 77. Rob Roy (Dry) Cocktail.
3/4 oz. Dry Vermouth
2 oz. Scotch
Stir
Decorate with Twist of Lemon
Peel.
1945 George Gardner: How to be a bartender. Seite 19. Express Cocktail.
Use large bar glass.
Ice, fine, glass 1-3 full.
Syrup, 2 drops.
Orange bitters, 3 dashes.
Vermouth, Italian, 1 pony.
Whiskey, Scotch, 1 pony.
Stir; strain into cocktail glass and
serve.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 5. Affinity Cocktail.
3/4 Oz. Italian Vermouth
3/4 Oz. French Vermouth
1 1/2 Oz. Scotch Whiskey
1/3 Teaspoon Angostura
Bitters
Stir well with ice and strain.
1 Marischino Cherry
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 17. Rob Roy Cocktail.
1/2 Italian Vermouth
1/2 Scotch Whiskey
1/3 Teaspoon Angostura
Bitters
1/3 Teaspoon Orange Bitters
Shake well with Ice and strain.
1946 Bill Kelly: The Roving Bartender. Seite 41. Rob Roy Cocktail.
Dash Angostura Bitters
3/4 oz. Italian Vermouth
1 oz. Scotch wiskey
Stir. Twist lemon peel.
Cherry.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 29. Rob Roy.
2 oz. Scotch
3/4 oz. Italian vermouth
1 dash orange bitters
Decorate with cherry. Stir and serve in 3 oz.
cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 85. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Scotch
Dash Angostura Bitters
Stir
Decorate with Cherry.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 85. Rob Roy (Dry) Cocktail.
3/4 oz. Dry Vermouth
2 oz. Scotch
Dash Angostura Bitters
Stir
Decorate with Twist of Lemon
Peel.
1947 A. Vermeys: Cocktails. Seite 13. Affinite Cocktail.
1 trait Angustura; 1/4 Cinzano; 1/4 Cinzano
Dry; 1/2 Whisky.
1947 A. Vermeys: Cocktails. Seite 41. Express Cocktail.
(Tumbler)
1/2 Cognac; 1/2 Vieux Genièvre (Fockink);
4 traits Angustura.
1947 A. Vermeys: Cocktails. Seite 44. Flying Scotchman (Le Fantôme d’Ecosse).
1/2 cuillerée de sucre; 1/2 Cinzano; 1/2
Whisky écossais; 1 trait Bitter orange.
1947 A. Vermeys: Cocktails. Seite 77. Rob Roy Cocktail (Le Rob Roy).
1 trait Bitter Campari; 1/3 Cinzano; 2/3
Whisky.
Autre recette:
1/2 Whisky; 1/2 Noilly; 1 trait Angustura;
1 trait Curaçao. Servir avec cerise et zeste
de citron.
1947 Pedro Chicote:: Cocktails mundiales. Seite 152. Esmeralda-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de Orange bitters.
Unas gotas de marrasquino.
1/2 copita de ron.
1/2 copita de vermouth.
Agítese y sírvase en copa de cocktaíl, con una ro-
daja de limón.
1947 Pedro Chicote:: Cocktails mundiales. Seite 154. Eva-Cocktail.
Prepárese en cocktelera:
Hielo picado.
Unas gotas de Orange bitters.
1/2 copita de vermouth.
1/2 de whisky Caballo Blanco.
Agítese y sírvase en copa de cocktail.
1947 Pedro Chicote:: Cocktails mundiales. Seite 254. York-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
Unas gotas de Orange bitters.
1/2 copita de whisky,
1/2 de vermouth francés.
Agítese y sírvase en copa de cocktail, añadiéndole
una guinda.
1948 Adolphe Torelli: 900 recettes de cocktails et boissons américaines. Seite 102. Mac Donald Cocktail.
Dans un sha-
ker avec de la glace pilée, une cuillère à café de
Curaçao, trois traits d’Angustura, un demi-verre
à madère de Whisky, un demi-verre de Vermouth
Cinzano, frapper, passer dans un verre à cocktail,
garnir d’un zeste de citron. Courtes pailles.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 106. Scotch Manhattan.
Also, as with Martinis, Manhattans are sometimes
made with different base liquors, and are then called
the SCOTCH MANHATTAN, RUM MANHATTAN,
BRANDY MANHATTAN, APPLEJACK MANHATTAN,
etc. These are made with Italian vermouth, the vari-
ous Martinis with French vermouth.
Seite 105. Manhattan (Sweet).
1 part Italian Vermouth
2 parts Whisky
1 dash Angostura to each drink4
As above noted, some recipes call for equal parts of
whisky and vermouth and some for other proportions.
4 The Sweet Manhattan made without bitters but with both
orange peel and lemon peel in the mixture and shaken in-
stead of stirred is called the ARMY.
The plain Sweet Martini, made half and half, is sometimes
called the NAVY.
See also the Virgin, page 261.
Seite 105. Manhattan (Medium).
1 part Italian Vermouth
1 part French Vermouth
4 parts Whisky
1 dash Angostura to each drink
Here again the relative proportions of whisky and the
vermouths vary with different authors. Also, some
recipes call for orange bitters as well as Angostura.
Seite 105. Manhattan (Dry).
1 part French Vermouth
2 parts Whisky
1 dash Angostura to each drink
The comments respecting proportions as well as those
respecting the use of orange bitters set forth above for
the Medium Manhattan also apply to the Dry Man-
hattan. It is also quite common to add a twist of lemon
and drop the peel into the Dry Manhattan.
Seite 106. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above
Manhattan recipes are given for general information
only. Once again I recommend that you forget them
all and that, in your own home, you serve the follow-
ing:
1 part Cinzano Italian Vermouth
3 parts Bonded Whisky
1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large
cubes of ice and pour into chilled cocktail glasses. Add
a maraschino cherry to each glass. Unless the cherries
have stems attached, spear each cherry on a toothpick
or use glass fruit spears.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 143. Emerald.
Another of the better-known brandy drinks is the
STINGER. The usual recipe for this drink calls for
brandy and white crème de menthe in equal parts.
If green crème de menthe is used it is known as the
EMERALD.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 155. Hong Kong.
Dry Martini with 1 spoon sugar syrup,
1 spoon lime juice, and 1 dash Angostura bitters to
each drink. Stir.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 166. Scotch Cocktail.
The simplest of all Scotch cocktails, of course, is the
SCOTCH COCKTAIL Made exactly like the Gin Cocktail
(page 151) but with Scotch in place of the gin.
This drink is greatly improved by the addition of
1 teaspoonful of sugar syrup to each drink.
Seite 151. Gin Cocktail.
Put large cubes
of cracked ice in an Old-Fashioned glass. Pour in
enough House of Lords or Ancient Bottle gin to fill
within 3/8″ of the top. Add Angostura or other aromatic
bitters to taste (about 3 to 5 dashes). Stir and
serve with short stir rod or spoon. Twist a strip of
lemon peel over drink and drop peel in the glass. A
few dashes of curaçao may be added if desired.
Another method of making this drink is to rinse the
glass with bitters, shake out the excess, and then fill
the glass with iced gin.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Rob Roy.
Made exactly like the Manhattan but with
Scotch in place of rye or bourbon.
If orange bitters are used instead of Angostura, this
drink is sometimes called the HIGHLAND, or the
HIGHLAND FLING, or the EXPRESS.
Seite 105. Manhattan (Sweet).
1 part Italian Vermouth
2 parts Whisky
1 dash Angostura to each drink
As above noted, some recipes call for equal parts of
whisky and vermouth and some for other proportions.
Seite 105. Manhattan (Medium).
1 part Italian Vermouth
1 part French Vermouth
4 parts Whisky
1 dash Angostura to each drink
Here again the relative proportions of whisky and the
vermouths vary with different authors. Also, some
recipes call for orange bitters as well as Angostura.
Seite 105. Manhattan (Dry).
1 part French Vermouth
2 parts Whisky
1 dash Angostura to each drink
The comments respecting proportions as well as those
respecting the use of orange bitters set forth above for
the Medium Manhattan also apply to the Dry Man-
hattan. It is also quite common to add a twist of lemon
and drop the peel into the Dry Manhattan.
As in the case of the usual Martini recipes, the above
Manhattan recipes are given for general information
only.
Seite 106. Manhattan De Luxe
1 part Cinzano Italian Vermouth
3 parts Bonded Whisky
1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large
cubes of ice and pour into chilled cocktail glasses. Add
a maraschino cherry to each glass. Unless the cherries
have stems attached, spear each cherry on a toothpick
or use glass fruit spears.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Affinity.
This is simply a Medium Manhattan but
with Scotch in place of rye or bourbon.
Seite 105. Manhattan (Medium).
1 part Italian Vermouth
1 part French Vermouth
4 parts Whisky
1 dash Angostura to each drink
Here again the relative proportions of whisky and the
vermouths vary with different authors. Also, some
recipes call for orange bitters as well as Angostura.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 168. Beadleston / Blue Bell.
A Dry Manhattan but with Scotch in
place of rye or bourbon.
If the vermouth is reduced to a few dashes to each
drink, this drink is sometimes called the BLUE BELL.
Seite 105. Manhattan (Dry).
1 part French Vermouth
2 parts Whisky
1 dash Angostura to each drink
The comments respecting proportions as well as those
respecting the use of orange bitters set forth above for
the Medium Manhattan also apply to the Dry Man-
hattan. It is also quite common to add a twist of lemon
and drop the peel into the Dry Manhattan.
As in the case of the usual Martini recipes, the above
Manhattan recipes are given for general information
only.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 258. Thistle.
A sweet Manhattan using Scotch whisky.
Seite 105. Manhattan (Sweet).
1 part Italian Vermouth
2 parts Whisky
1 dash Angostura to each drink
As above noted, some recipes call for equal parts of
whisky and vermouth and some for other proportions.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 357. Beadleston No. 1.
2 chorros de amargo de
naranja.
1/2 vasito de vermouth francés.
1/2 vasito de whisky.
Hielo, revuélvase, cuélese
y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 358. Highland Fling.
3 partes de whisky escocés.
1 parte de vermouth italia-
no.
2 chorros de Orange Bitters.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 357. Beadleston No. 2.
1/2 whisky escocés.
1/2 vermouth italiano.
Hielo. Revuélvase y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 376. Beals.
1/2 whisky escocés.
1/4 vermouth francés.
1/4 vermouth italiano.
Hielo. Bátase, cuélese y
sírvase en vaso de whisky.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 357. Emerald.
1/2 vermouth italiano.
1/4 whisky irlandés.
Gotas de Orange Bitters.
Hielo. Revuélvase, cuélese
y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 383. Express.
1/2 vermouth italiano.
1/2 whisky escocés.
Gotas de Orange Bítters.
Hielo. Bátase, cuélese y
sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 385. Highland.
1/2 vermouth italiano.
1/2 whisky escocés.
Hielo. Bátase, cuélese y
sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 393. Rob Roy.
1/2 vermouth italiano.
1/2 whisky escocés.
Gotas de Angostura.
Gotas de Orange Bitters.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 13. Affinity Cocktail.
Dans le verre à mélange:
1 jet d’Angustura, 1/4 de Vermouth
Martini doux, 1/4 de Vermouth Martini
dry, 1/2 Whisky White Horse.
Mélanger et servir.
1948 Jean Lupoiu: Cocktails. Seite 92. Rob Roy Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1/3 de Ver-
mouth Martini doux, 2/3 White Horse
Whisky.
Mélanger et servir.
1948 P. Dagouret: Le barman universel 10. Seite 30. Mac-Donalds Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits d’angostura.
1 cuiller à café curaçao rouge.
1/2 verre à madère de whisky.
1/2 verre à madère vermouth Turin.
Remuer. Passer dans verre n° 8. Conrtes pailles.
1948 P. Dagouret: Le barman universel 11. Seite 30. Mac-Donalds Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits d’angostura.
1 cuiller à café curaçao rouge.
1/2 verre à madère de whisky.
1/2 verre à madère vermouth Turin.
Remuer. Passer dans verre n° 8. Conrtes pailles.
1948 Trader Vic: Bartender’s Guide. Seite 125. Emerald Cocktail.
1/2 oz. dry gin 1/2 oz. Italian vermouth
1/2 oz. green chartreuse 1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 138. Hong Kong Cocktail – 1.
1/2 oz. gin 2 drops Angostura bitters
1/2 oz. French vermouth 1/2 tsp. lime juice
. 1/2 tsp. sugar syrup
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 139. Hong Kong Cocktail – 2.
1/2 oz. gin 1/2 oz. French vermouth
1/2 oz. orange juice 5 drops kirschwasser
. 1 dash lemon juice
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 248. Affinity Cocktail.
1/2 oz. French vermouth 1/2 oz. Italian vermouth
. 1/4 oz. creme de violette
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 259. Affinity Cocktail.
1/2 oz. scotch 1/2 oz. Italian vermouth
1/2 oz. French vermouth 2 dashes Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 269. Express Cocktail.
3/4 oz. scotch 3/4 oz. Italian vermouth
. 1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 269. Flying Scotchman Cocktail.
1 oz. scotch 1 dash Angostura bitters
1/2 oz. Italian vermouth 1 dash sugar syrup
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 271. Harry Lauder Cocktail.
3/4 oz. scotch 3/4 oz. Italian vermouth
. 2 dashes sugar syrup
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 271. Heather Cocktail.
1 1/2 oz. bourbon 3 dashes orange bitters
1/2 oz. French vermouth 1 dash Angostura bitters
. 2 dashes grenadine
1948 Trader Vic: Bartender’s Guide. Seite 271. Highland Cocktail.
3/4 oz. scotch 3/4 oz. Italian vermouth
. 1 dash orange bitters
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 282. Rob Roy Cocktail.
1 oz. scotch 1/2 oz. French vermouth
. 1 dash Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 286. Thistle Cocktail 1.
3/4 oz. scotch 3/4 oz. Italian vermouth
. 2 dashes Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 286. Thistle Cocktail 2.
1 oz. scotch 1/2 oz. Italian vermouth
. 2 dashes Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Bottoms Up. Seite 22. Highland Fling Cocktail.
3/4 oz. Italian Vermouth
1 1/2 oz. Scotch Whiskey
2 Dashes Orange Bitters
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
an olive.
1949 Anonymus: Bottoms Up. Seite 22. Rob Roy Cocktail.
1/2 Jigger Italian Vermouth
2 Dashes of Bitters
1/2 Jigger Scotch Whiskey
Cracked Ice, stir, strain. Add twist
of Lemon Peel.
1949 Emile Bauwens: Livre de cocktails. Seite 87. Thistle cocktail.
2 Traits Angostura Bitter –
1/2 Whisky Bourbon –
1/2 Vermouth Italien –
Frapper au shaker et passer dans un
verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 290. Affinity-Cocktail.
1 d. Angostura, 1/4 franz. Vermouth, 1/4 ital. Vermouth,
1/2 Whisky. Rühren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 345. Emerald-Cocktail.
1/6 gelbe Chartreuse, 1/6 grüne Chartreuse, 2/3 Gin.
Schütteln. Olive ins Glas.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 347. Eva-Cocktail.
1/6 Orangensaft, 1/6 Apricot-Brandy, 2/3 Cognac. Schütteln.
Das Aroma aus einem Stückchen Orangenschale
auf den fertigen Cocktail pressen.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 353. Flying Scotchman-Cocktail.
4 d. Orangebitter, 1 Barlöffel Grenadine, 1/2 ital. Ver-
mouth, 1/2 Whisky. Schütteln.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 425. Rob-Roy-Cocktail.
3 d. Curaçao rot, 1 d. Angosturabitter, 1/2 Whisky,
1/2 franz. Vermouth. Gut rühren. Kirsche ins Glas.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 436. Scotch-Cocktail.
3 d. Angosturabitter, 2 d. Orangebitter, 1 Glas Scotch-
Whisky. Stark rühren. Kirsch ins Glas.
1949 P. Dagouret: Le barman universel. Seite 30. Mac-Donalds Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits d’angostura.
1 cuiller à café curaçao rouge.
1/2 verre à madère de whisky.
1/2 verre à madère vermouth Turin.
Remuer. Passer dans verre n° 8. Conrtes pailles.
1949 Wilhelm Stürmer: Cocktails by William. Seite 48. Bobby Burns Cocktail.
1/2 Scotch Whisky,
1/2 Italienischer Vermouth,
1 Spritzer Angosturabitter.
1949 Wilhelm Stürmer: Cocktails by William. Seite 52. Emerald Cocktail.
1/3 Irtsh Whisky,
1/3 Italienischer Vermouth,
1/3 Scotch Whisky.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 19. Affinity.
1/2 oz. French Vermouth 2 dashes Angostura Bitters
1/2 oz. Italian Vermouth 1⁄2 oz. Scotch
Stir with cracked ice and strain. Twist of lemon peel.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 24. Flying Scotchman.
1⁄2 oz. Italian Vermouth 1 dash Sugar Syrup
1 dash Angostura Bitters 1 oz. Scotch
Shake with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 32. Rob Roy.
1/2 oz. French Vermouth
1 dash Angostura Bitters
1 oz. Scotch
Stir with cracked ice and
strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 33. Thistle.
2 dashes Angostura Bitters 1/2 jigger Italian Vermouth
. 1⁄2 jigger Scotch
Stir with cracked ice, strain, garnish with thistle.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 110. Highland.
Juice 1/2 Lemon 2 dashes Angostura Bitters
1 tsp. Powdered Sugar 2 oz. Scotch
. Mix with lump of ice, fill with ginger ale.
1951 Anonymus: The Holiday Drink Book. Seite 18. Rob Roy Cocktail.
Dash or 2 of bitters
2/3 scotch
1/3 sweet vermouth
Put ingredients in a mixing glass filled
with cracked ice, stir until thoroughly
mixed. (This is a Scotch Manhattan).
1951 Charles H. Baker, Jr.: The South American Gentleman’s Companion. Seite 137. Scotch Plaid Cocktail.
THE SANTIAGO SCOTCH PLAID COCKTAIL, from SANTIAGO’S
FAMOUS ENGLISH BAR, where also CHILE’S BEST WHISKEY SOURS, &
WHISKY SOURS, are to BE HAD — the E in U.S.A. “WHISKEY,” no E in
SCOTCH or IRISH
We list this little fellow more or less for clinical reasons. It makes a
simple-to-mix serve when you don’t feel like doing fancy things, and
Scotch lovers will bless you for its taste.
1 1/2 oz Usher’s O.V.G. whisky 1/2 pony or so Italian sweet vermouth
1 dash Angostura Bitters Lemon peel
Stir with ice in bar-glass just like a Dry Martini and strain into
chilled stemmed cocktail glass. Twist lemon peel over the finished
drink, but don’t drop in. Local Chilenos, Britishers and North Ameri-
cans vary this routine by stirring with a glass of fine ice letting quite a
bit of ice go in the glass, more or less like our own Scotch Mist.
Also can use dry French Vermouth; or 50-50 blend of sweet and dry.
1951 Charles H. Baker, Jr.: The South American Gentleman’s Companion. Seite 161. Thistle Cocktail.
LUIS LACEY’S THISTLE COCKTAIL, a QUITE REASONABLE SCOTCH
VARIATION that You WILL LIKE, from BUENOS AIRES, ARGENTINA
Being fitted for the finest cashmere polo coat you ever saw at the
grand men’s shop (at 95 Calle Maipu) of this world-known polo
player of a few years ago, we started a mild complaint about there not
being too many mixed drinks of note down in the Argentine. This
particular drink was not Latin inspiration, but came from Latin land,
at least. Simple to do. All lovers of Scotch admire.
2 oz really good liqueur Scotch 3/4 pony sweet Italian vermouth
2 dashes Angostura Bitters Curl lemon peel
Put in bar-glass with handful of fine-cracked ice and stir slowly and
steadily. Strain into chilled stemmed Cocktail glass or, better still, we
do honestly think, turn-into glass with all ice in like a Scotch Mist.
Twist a curl of thin-cut lemon peel over the finished drink, but don’t
drop-in.
Many good Amateur Mixers have the misled idea that Angostura
fights with Scotch whisky. Not so. However we never urge the use of a
heavy peaty-smoky Scotch in any sort of short drink of this kind: all
right in tall highballs, but too potent in the shorties.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 36. Ballantine Manhattan.
By Charles Berns, “21” Brands, Inc., New York City
1 part Tribuno sweet vermouth
2 or 3 parts Ballantine Scotch whisky
Stir in mixing glass with ice and 2 slices of orange
peel. Strain into cocktail glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 96. Emerald.
1/2 jigger Italian vermouth
1/2 jigger Irish whisky
Dash orange bitters
Ice
Stir. Strain into cocktail glass. Decorate with thin
slice of fresh lime.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 154. Lights of New York.
By L. L. Stevenson, Columnist, Bell Syndicate
1/2 jigger Scotch
1/4 jigger Italian vermouth
1/4 jigger French vermouth
Dash Angostura bitters
Ice
Stir. Strain into old-fashioned glass over cracked
ice. Add twist of lemon peel.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 205. Rob Roy.
1/2 jigger King’s Ransom Scotch
1/2 jigger Italian vermouth
Dash Angostura bitters
Ice
Stir, and strain into cocktail glass.
1952 Anonymus: Cocktails. Seite 63. Affinity.
Dans le verre à mélange:
Un trait d’Angustura,
1/4 de vermouth français,
1/4 de vermouth italien,
1/2 de scotch whisky,
Bien remuer et servir.
1952 Anonymus: Cocktails. Seite 73. Emerald.
Dans le shaker:
1/2 prunellia,
1/2 de gin,
Bien frapper et servir.
(Se boit après le dîner.)
1952 Anonymus: Cocktails. Seite 80. Mac Donald.
Dans un verre à mélange:
Un trait d’Angustura,
Une cuiller à café de curaçao,
1/2 verre de whisky,
1/4 de vermouth italien,
Bien remuer et servir avec une cerise.
1952 Anonymus: Cocktails. Seite 91. Rob Roy.
Dans le verre à mélange:
Un trait d’angustura bitters,
1/3 de vermouth italien,
2/3 de scotch whisky,
Bien remuer et servir.
1952 Charles: The Cocktail Bar. Seite 30. Affinity Cocktail.
2 dashes of Angostura bitters,
1/6 gill of French vermouth,
1/6 gill of Italian vermouth,
1/6 gill of Scotch whisky.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 90. Thistle Cocktail.
2 dashes of Angostura bitters,
1/4 gill of Italian vermouth,
1/4 gill of Scotch whisky.
Use the mixing glass.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. The Heather.
2/3 Scotch whisky
2 dashes of French Vermouth
1 dash of Angostura bitters
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Highland Cocktail.
1/2 Italian Vermouth
1/2 Scotch whisky
1 dash of bitters
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Rob Roy.
2 parts Scotch whisky
1 part Italian Vermouth
1 dash of bitters
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Robber Cocktail.
2/3 Scotch whisky
1/3 Italian Vermouth
Dash of bitters
Serve in cocktail glass with cherry
1953 Anonymus: The ABC of Cocktails. Seite 30. Hong Kong.
5 parts Gin
1 part French (dry) Vermouth
1 spoon Sugar Sirup,
1 spoon Lime Juice, and
1 dash Bitters per drink
Stir with ice, and strain into cocktail
glass.
1953 Anonymus: The ABC of Cocktails. Seite 49. Rob Roy.
3 parts Scotch
1 part Italian (sweet) Vermouth
1 dash Drambuie to each drink
A Manhattan with Scotch instead of
Rye, and a dash of Drambuie. (Bene-
dictine is sometimes used instead of
Drambuie).
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Rob Roy.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
1 Dash Angostura Bitters.
Stir and Strain.
Add Cherry.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 85. Thistle.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
Dash Angostura.
Stir and Strain.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 113. Scotch Manhattan.
Also, as with Martinis, Manhattans are sometimes made with differ-
ent base liquors, and are then called the SCOTCH MANHATTAN,
RUM MANHATTAN, BRANDY MANHATTAN, APPLEJACK
MANHATTAN, etc. These are made with Italian vermouth, the vari-
ous Martinis with French vermouth.
Seite 112. Manhattan (Sweet).
1 part Italian Vermouth
2 parts Whisky
1 dash Angostura to each drink4
As above noted, some recipes call for equal parts of whisky and
vermouth and some for other proportions.
4 The Sweet Manhattan made without bitters but with both orange peel and
lemon peel in the mixture and shaken instead of stirred is called the ARMY.
The plain Sweet Martini, made half and half, is sometimes called the NAVY.
See also the Virgin, page 261.
Seite 112. Manhattan (Medium).
1 part Italian Vermouth
1 part French Vermouth
4 parts Whisky
1 dash Angostura to each drink
Here again the relative proportions of whisky and the vermouths vary
with different authors. Also, some recipes call for orange bitters as well
as Angostura.
Seite 113. Manhattan (Dry).
1 part French Vermouth
2 parts Whisky
1 dash Angostura to each drink
The comments respecting proportions as well as those respecting the
use of orange bitters set forth above for the Medium Manhattan also
apply to the Dry Manhattan. It is also quite common to add a twist of
lemon and drop the peel into the Dry Manhattan.
Seite 113. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above Manhattan recipes
are given for general information only. Once again I recommend that
you forget them all and that, in your own home, you serve the
following:
1 part Cinzano Italian Vermouth
3 parts Bonded Whisky
1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large cubes of ice and
pour into chilled cocktail glasses. Add a maraschino cherry to each
glass. Unless the cherries have stems attached, spear each cherry on a
toothpick or use glass fruit spears.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 146. Emerald.
Another of the better-known brandy drinks is the STINGER. The
usual recipe for this drink calls for brandy and white crème
de menthe in equal parts. If green crème de menthe is used it is known as the
EMERALD.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 156. Hong Kong.
Dry Martini with 1 spoon sugar syrup, 1 spoon lime
juice, and 1 dash Angostura bitters to each drink. Stir.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 166. Scotch Cocktail.
The simplest of all Scotch cocktails, of course, is the
SCOTCH COCKTAIL Made exactly like the Gin Cocktail (page
153) but with Scotch in place of the gin.
This drink is greatly improved by the addition of 1 teaspoonful of
sugar syrup to each drink.
Seite 151. Gin Cocktail.
Put large cubes
of cracked ice in an Old-Fashioned glass. Pour in
enough House of Lords or Ancient Bottle gin to fill
within 3/8″ of the top. Add Angostura or other aromatic
bitters to taste (about 3 to 5 dashes). Stir and
serve with short stir rod or spoon. Twist a strip of
lemon peel over drink and drop peel in the glass. A
few dashes of curaçao may be added if desired.
Another method of making this drink is to rinse the
glass with bitters, shake out the excess, and then fill
the glass with iced gin.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 166. Rob Roy.
Made exactly like the Manhattan but with Scotch
in place of rye or bourbon.
If orange bitters are used instead of Angostura, this drink is some-
times called the HIGHLAND, or the HIGHLAND FLING, or the
EXPRESS.
An interesting variation of these drinks may be obtained by substituting
Peychaud bitters for the Angostura. Peychaud, somehow, seems to blend better
than Angostura with the Scotch.
Seite 112. Manhattan (Sweet):
1 part Italian Vermouth
2 parts Whisky
1 dash Angostura to each drink
As above noted, some recipes call for equal parts of whisky and
vermouth and some for other proportions.
Seite 112. Manhattan (Medium).
1 part Italian Vermouth
1 part French Vermouth
4 parts Whisky
1 dash Angostura to each drink
Here again the relative proportions of whisky and the vermouths vary
with different authors. Also, some recipes call for orange bitters as well
as Angostura.
Seite 113. Manhattan (Dry).
1 part French Vermouth
2 parts Whisky
1 dash Angostura to each drink
The comments respecting proportions as well as those respecting the
use of orange bitters set forth above for the Medium Manhattan also
apply to the Dry Manhattan. It is also quite common to add a twist of
lemon and drop the peel into the Dry Manhattan.
Seite 113. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above Manhattan recipes
are given for general information only. Once again I recommend that
you forget them all and that, in your own home, you serve the
following:
1 part Cinzano Italian Vermouth
3 parts Bonded Whisky
1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large cubes of ice and
pour into chilled cocktail glasses. Add a maraschino cherry to each
glass. Unless the cherries have stems attached, spear each cherry on a
toothpick or use glass fruit spears.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Affinity.
This is simply a Medium Manhattan but with Scotch
in place of rye or bourbon.
Seite 112. Manhattan (Medium).
1 part Italian Vermouth
1 part French Vermouth
4 parts Whisky
1 dash Angostura to each drink
Here again the relative proportions of whisky and the vermouths vary
with different authors. Also, some recipes call for orange bitters as well
as Angostura.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 167. Beadleston / Blue Bell
A Dry Manhattan but with Scotch in place of rye
or bourbon.
If the vermouth is reduced to a few dashes to each drink, this drink is
sometimes called the BLUE BELL.
Seite 113. Manhattan (Dry).
1 part French Vermouth
2 parts Whisky
1 dash Angostura to each drink
The comments respecting proportions as well as those respecting the
use of orange bitters set forth above for the Medium Manhattan also
apply to the Dry Manhattan. It is also quite common to add a twist of
lemon and drop the peel into the Dry Manhattan.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 266. Thistle.
A sweet Manhattan using Scotch whisky.
Seite 112. Manhattan (Sweet):
1 part Italian Vermouth
2 parts Whisky
1 dash Angostura to each drink
As above noted, some recipes call for equal parts of whisky and
vermouth and some for other proportions.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 1. Affinity Cocktail.
3/4 oz. Dry Vermouth
3/4 oz. Sweet Vermouth
3/4 oz. Scotch Whiskey
2 Dashes Orange Bitters
Stir well with cracked Ice and strain into 3 oz.
Cocktail glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 49. Flying Scotchman Cocktail.
1 oz. Sweet Vermouth
1 oz. Scotch Whiskey
1 Dash Bitters
1/4 Teaspoon Simple Syrup
Stir with cracked Ice and strain into 3 oz.
Cocktail glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 100. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth
1 1/2 oz. Scotch Whiskey
1 Dash Orange Bitters
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 123. Thistle Cocktail.
1 1/4 oz. Sweet Vermouth
1 1/4 oz. Scotch Whiskey
2 Dashes Bitters
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 16. Affinity Cocktail.
3/4 oz. French Vermouth
3/4 oz. Italian Vermouth
3/4 oz. Scotch Whiskey
2 Dashes Orange Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 24. Beadlestone Cocktail.
1 1/4 oz. French Vermouth
1 1/4 oz. Scotch Whiskey
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 24. Beals Cocktail.
1 1/2 oz. Scotch Whiskey
1/2 oz. French Vermouth
1/2 oz. Italian Vermouth
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 62. Flying Scotchman Cocktail.
1 oz. Italian Vermouth
1 oz. Scotch Whiskey
1 Dash Bitters
1/4 Teaspoon Simple Syrup
Stir well with cracked Ice and strain
3 oz. Cocktail glass
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 76. Harry Lauder Cocktail.
1 1/4 oz. Scotch Whiskey
1 1/4 oz. Italian Vermouth
1/2 Teaspoon Simple Syrup
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 78. Highland Fling Cocktail.
3/4 oz. Italian Vermouth
1 1/2 oz. Scotch Whiskey
2 Dashes Orange Bitters
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with
an Olive.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 122. Rob Roy Cocktail.
3/4 oz. Italian Vermouth
1 1/2 oz. Scotch Whiskey
1 Dash Orange Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 143. Thistle Cocktail.
1 1/4 oz. Italian Vermouth
1 1/4 oz. Scotch Whiskey
2 Dashes Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 41. Affinity Cocktail.
Deux traits Bitter Campari
1/3 Vermouth Français
1/3 Vermouth Italien
1/3 Scotch Whisky
Un zeste de citron.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 84. Rob Roy.
Un trait Angostura
1/3 Vermouth Français
2/3 Scotch Whisky.
1953 S. S. Field: The American Drinking Book. Seite 218. Rob Roy.
1/3 sweet Vermouth, 2/3 Scotch Whisky, with a dash of
bitters. Stir with cracked ice, strain and top with a twist of lemon
peel.
A Scotch Manhattan. Can also be made with dry
Vermouth.
1954 Eddie Clark: King Cocktail. Seite 31. Rob Roy Cocktail.
2/3 Scotch Whisky
1/3 Italian Vermouth
Dash of Angostura
Stir well and strain into a
cocktail glass.
1954 Marcel Pace: Nos Meilleures boissons. Esmeralda.
Dans le verre à mélange In mixing-glass
1/2 BURROUGH’S GIN
1/2 PRUNELLIA
remuer stir well
1954 Marcel Pace: Nos Meilleures boissons. Rob Roy.
Dans le verre à mélange In mixing-glass
2/3 SCOTCH WHISKY
1/3 MARTINI SWEET
garnir d’une cerise add cherry
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 37. Rob Roy.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Rob Roy.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
1 Dash Angostura Bitters.
Stir and Strain.
Add Cherry.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 85. Thistle.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
Dash Angostura.
Stir and Strain.
1955 Harold J. Grossman: Grossman’s Guide To Wines, Spirits, and Beers. Seite 272. Rob Roy.
1/2 jigger Scotch whisky
1/2 jigger Italian Vermouth
2 dashes aromatic bitters
Stir well with cracked ice and strain.
1955 Jean Lupoiu: Cocktails. Seite 17. Affinity Cocktail.
Dans le verre à mélange:
1 jet d’Angustura, 1/4 de Martini, 1/4
de Martini dry, 1/2 Whisky Long John.
Mélanger et servir.
1955 Jean Lupoiu: Cocktails. Seite 97. Rob Roy Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1/3 de Martini,
2/3 Long John.
Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 43. Emerald.
(for 6)
3 Jiggers Dry Gin
3 Jiggers Green Chartreuse
3 Jiggers Sweet Vermouth
1 Teaspoon Orange Bitters
Shake well with ice and strain
into glass. Serve with a Cherry
and a twist of Lemon Peel.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 95. Affinity.
1/3 Scotch Whisky
1/3 Dry Vermouth
1/3 Sweet Vermouth
2 Dashes Angostura Bitters
Stir well with ice and strain into
glass. Serve with a Cherry and
twist a Lemon Peel over top of
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 99. Flying Scot.
(for 6)
6 Jiggers Scotch Whisky
4 Jiggers Sweet Vermouth
1 Tablespoon Sugar Syrup
1 Tablespoon Bitters
Shake well with ice and strain
into glasses.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 99. Highland Fling.
1 Jigger Scotch Whisky
1 Teaspoon Sugar
2 Jiggers Milk
Shake very well with ice and
strain into Delmonico glass.
Sprinkle Nutmeg on top.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 99. Harry Lauder.
1/2 Scotch Whisky
1/2 Sweet Vermouth
2 Dashes Sugar Syrup
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 103. Rob Roy.
1 Jigger Scotch Whisky
2/3 Jigger Sweet Vermouth
2 Dashes Angostura Bitters
Stir well with ice and strain into
glass. Serve with twist of Lemon
Peel.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 105. Thistle.
1/2 Scotch Whisky
1/2 Sweet Vermouth
2 Dashes Angostura Bitters
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 17. Affinity.
Timbale à mélange, glace
1/3 Scotch Whisky
1/3 Vermouth français
1/3 Vermouth italien
2 traits Angostura
Bien remuer en timbale à
mélange et passer dans un
verre à cocktail. Servir avec
une cerise et un zeste de ci-
tron sur le bord du verre.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 48. Harry Launder.
Timbale à mélange, glace
1/2 Scotch Whisky
1/2 Vermouth italien
2 traits sirop de sucre
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 78. Robber.
Shaker, glace
2/3 Scotch Whisky
1/3 Vermouth italien
1 trait Orangebitter
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 78. Rob Roy.
Timbale à mélange, glace
2/3 Scotch Whisky
1/3 Vermouth italien
1 trait Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 92. Thistle.
Timbale à mélange, glace
1/2 Scotch Whisky
1/2 Vermouth italien
2 traits Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 93. Train Bleu (1).
Shaker, glace
1/2 Dry Gin
1/4 Cointreau
1/4 Jus de citron frais
1 trait Curaçao bleu
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 93. Train Bleu (2).
Shaker, glace
1/4 Cognac
1/4 Jus d’ananas
Sucre
Bien frapper au shaker et
remplir pour 1/4 coupe à
champagne. Compléter de
champagne frappé.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 31. Rob Roy.
2 parts Scotch 1 part Italian-type vermouth
. 1 dash Angostura bitters
Stir with ice, strain into a cocktail glass, and serve —
with a twist of lemon peel, if you like.
1957 Lawrence Blochman: Here’s How. Seite 36. Thistle.
1 part Scotch 1 part Italian-type vermouth
. 2 dashes Angostura
Stir with ice and strain.
1959 Anonymus: Manual de Cocteleria. Perfect Rock Roy.
1 onza de Whiskey Scotch
1/2 onza de Vermouth Francés
1/2 onza de Vermouth Italiano
Cáscara de naranja
Revuelto y en copa de cocktail.
1959 Anonymus: Manual de Cocteleria. Rob Roy.
Gotas de Angostura Bitter
1/2 onza de Vermouth Italiano
1 1/2 onza de Scotch Whisky
Revuelto y en copa de cocktail
con una cereza.
1959 Anonymus: Manzarbeitia y Compagnia. Robber Cocktail.
2/3 JOHNNIE WALKER
1/3 Vermouth Gancia Blanco
Unas gotas de amargo
Sírvase en una copa de cocktail
con cerezas.
1959 Anonymus: Manzarbeitia y Compagnia. Highland Cocktail.
1/2 JOHNNIE WALKER
1/2 Vermouth Dulce Gancia
Unas gotas de Bitters
1960 Anonymus: Recetas para cocteles. Seite 47. Perfect Rob Roy.
1 onza de Whiskey Scotch
1/2 onza de Vermouth Francés
1/2 onza de Vermouth Italiano
Cáscara de naranja
Revuelto y en copa de cocktail.
1960 Anonymus: Recetas para cocteles. Seite 50. Rob Roy.
Gotas de Angostura Bitter
1/2 onza de Vermouth Italiano
1 1/2 onza de Scotch Whisky
Revuelto y en copa de cocktail con una cereza.
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 45. Esmeralda.
1/2 Gin
1/2 Prunellia
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 73. Mac Donald.
1/2 Cinzano Dry
1/2 Whisky
3 traits angustura
3 traits de Curaçao
1 zeste de citron
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 75. Manhattan.
2/3 Scotch
1/3 Noilly
2 traits angustura
2 traits Cointreau
1 zeste de citron
1 cerise
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 111. Train bleu.
1/5 Cognac
1/5 jus d’ananas
3/5 Champagne
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 79. Rob Roy.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
1 Dash Angostura Bitters.
Stir and Strain.
Add Cherry.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 85. Thistle.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
Dash Angostura.
Stir and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 14. Affinity.
1/4 Vermouth dry
1/4 Vermouth doux
1/2 Scotch
1 jet d’angustura
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 25. Bob Roy.
1/5 Vermouth italien
4/5 Scotch
1 trait d’angustura
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 50. Flying Scotchman.
6/11 Scotch
5/11 Vermouth Italien
1 cuillerée de Curaçao
1 cuillerée de sucre
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 96. Rob Roy.
2/3 Scotch
1/3 Martini blanc
1 trait Campari
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 96. Rob Roy Special.
1/2 Scotch
1/2 Vermouth français
1 trait angustura
3 traits Curaçao
1 zeste de citron
1 cerise
1963 Eddie Clarke: Shaking in the 60’s. Seite 82. Whisky Elsie (Hong Kong).
1 measure whisky
dash of Angostura
juice 1/2 lemon
teaspoonful sugar
Shake well and pour contents, including ice, into
a wine glass.
1963 Eddie Clarke: Shaking in the 60’s. Seite 90. Rob Roy Cocktail.
2 1/2 measures Scotch whisky
measure Italian Vermouth
dash of Angostura
Stir well and strain into a cocktail glass.
1963 Luigi Veronelli: I cocktails. Seite 58. Affinity Cocktail.
1 bicchiere e 1/3 di scotch whisky
1/3 di bicchiere di vermouth classico
1/3 di bicchiere di vermouth dry
2 gocce di angostura bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
lo scotch, il vermouth classico ed il vermouth dry e me-
scolarli usando l’apposito cucchiaio; aggiungere l’ango-
stura. Mescolare piuttosto forte, lasciar riposare uno o
due secondi, riprendere infine a mescolare ma lenta-
mente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 133. Emerald Cocktail.
1 bicchiere e 2/3 di dry gin
1/3 di bicchiere di prunella
ghiaccio a cubetti
Riempire lo shaker fino a 1/4 della sua altezza con ghiac-
cio. Aggiungere il dry gin e la prunella. Chiudere lo sha-
ker, agitarlo vigorosamente, lasciar riposare un secondo,
riprendere infine ad agitare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 136. Far-Boding Cocktail.
1 bicchiere e 1/3 di scotch whisky
1/3 di bicchiere di noilly prat
4 gocce di orange bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
lo scotch ed il noilly prat e mescolarli usando l’apposito
cucchiaio; aggiungere l’orange bitter. Mescolare piutto-
sto forte, lasciar riposare uno o due secondi, riprendere
infine a mescolare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 164. Hong Kong Cocktail.
1 bicchiere e 1/3 di dry gin
1/3 di bicchiere di vermouth dry
1 cucchiaio di sciroppo di zucchero
1 cucchiaio di succo di limone spremuto dalla sola
polpa
2 gocce di angostura bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il dry gin ed il vermouth e mescolarli usando l’apposito
cucchiaio; aggiungere lo sciroppo di zucchero, il succo
di limone e l’angostura. Mescolare piuttosto forte, lasciar
riposare uno o due secondi, riprendere infine a mescolare
ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 231. Rob Roy Cocktail.
1 bicchiere e 1/3 di bourbon whisky
2/3 di bicchiere di vermouth classico
2 gocce di orange bitter
2 scorzette di arancia senza nulla del bianco interno
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il bourbon, il vermouth classico e l’orange bitter. Mesco-
lare piuttosto forte usando l’apposito cucchiaio, lasciar
riposare uno o due secondi, riprendere infine a mesco-
lare ma lentamente. Servire subito in bicchieri guarniti
con una scorzetta di arancia.
1964 Anonymus: Manual del bar. Seite 135. Affinity.
1/2 Scoth Whisky.
1/4 Vermouth seco.
1/4 Vermouth dulce.
2 golpes de Bitter Angostu-
ra.
Vaso mezclador.
1964 Anonymus: Manual del bar. Seite 140. Rob-Roy.
1/2 Scotch Whisky.
1/2 Vermouth dulce.
1 gota de Bitter Angostura.
1 cereza.
Vaso mezclador.
1964 Anonymus: Manual del bar. Seite 152. Affinity.
. 1/3 Dry Gin.
Refrescado. 1/3 Apricot Brandy.
Servido en una copa 1/3 Calvados.
de 80 gramos.
1964 Anonymus: Manual del bar. Seite 183. Esmeralda.
. 1 golpe de Marrasquino.
Refrescado. 40 gramos de Dry Gin.
Servido en una copa 40 gramos de Vermouth To-
de 90 gramos. rino.
1964 Anonymus: Manual del bar. Seite 186. Esmeralda.
. 4 golpes de Apricot Brandy.
Servido en una copa 4 golpes de jarabe de Gra-
flauta de 120 gramos. nadina.
(Creación de José Vi- 10 gramos de jugo de naranja.
llasante). 10 gramos de Vermouth Fran-
. cés.
. Completar con Ghampagne se-
. bien helado.
1964 Anonymus: Manual del bar. Seite 249. Rob-Roy.
. 1/2 Vermouth dulce.
Refrescado. 1/2 Medida Scotch Whisky.
Servir en una copa de 1 Golpe de Angostura Bitter.
80 gramos. 1 Cereza.
1964 Anonymus: Peter Pauper’s Drink Book. Seite 18. Rob Roy.
3 parts Scotch
1 part Italian (sweet) Vermouth
1 dash Drambuie to each drink
A Manhattan with Scotch, and a dash of
Drambuie (Benedictine is sometimes used).
1965 Aladar von Wesendonk: 888 Cocktails. Seite 99. Flying Scotchman.
1/2 Whisky Johnnie Walker
1/2 italienischer Vermouth rot
1 dash Angostura
1 dash Grenadine
im shaker mit Eis schütteln, ins
Cocktailglas seihen
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 52. Affinity.
2/3 Scotch Whisky.
1/3 Sweet Vermouth.
2 Dashes Angostura Bitters.
MIXING GLASS.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 82. Rob Roy.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
1 Dash Angostura Bitters.
Add Cherry.
MIXING GLASS.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 87. Thistle.
1/2 Scotch Whisky.
1/2 Sweet Vermouth.
Dash Angostura.
MIXING GLASS.
1965 Harry Schraemli: Manuel du bar. Seite 343. Affinity Cocktail.
1 dash angostura, 1/4 vermouth blanc, 1/4 vermouth rouge, 1/2 whisky.
Remuer.
1965 Harry Schraemli: Manuel du bar. Seite 396. Emerald Cocktail.
1/6 chartreuse jaune, 1/6 chartreuse verte, 2/3 gin. Agiter. Olive dans le
verre.
1965 Harry Schraemli: Manuel du bar. Seite 401. Flying Scotchman Cocktail.
4 dashes orangebitter, 1 cuillère à bar grenadine, 1/2 vermouth rouge,
1/2 whisky. Agiter.
1965 Harry Schraemli: Manuel du bar. Seite 416. Hong-Kong Cocktail.
Mettre suffisamment de glace dans le verre à bar. 1 dash angostura,
1/2 cuillère à bar de sucre, 1 cuillère à bar de lime juice, 1/6 vermouth
blanc, 5/6 gin. Très bien brasser. Passer dans un grand verre à cocktail.
1965 Harry Schraemli: Manuel du bar. Seite 458. Rob Roy Cocktail.
3 dashes curaçao rouge, 1 dash angostura, 1/2 whisky, 1/2 vermouth
sec. Bien remuer. Cerise dans le verre.
1965 Harry Schraemli: Manuel du bar. Seite 463. Scotch Cocktail.
3 dashes angostura, 2 dashes orangebitter, 1 verre whisky écossais. Remuer fortement. Cerise dans le verre.
1965 Harry Schraemli: Manuel du bar. Seite 488. York Cocktail.
3 dashes angostura, 1/4 vermouth rouge, 3/4 whisky. Remuer. Presser
dessus l’arome d’un zeste de citron.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 50. Affinity Cocktail.
1 ounce Scotch whisky 3/4 ounce sweet vermouth
3/4 ounce dry vermouth 2 dashes Angostura bitters
Stir with cracked ice. Strain into cocktail glass. Twist lemon peel
over drink.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 52. Scotch Manhattan.
Manhattan
2 ounces rye 2 dashes Angostura bitters
3/4 ounce sweet vermouth
Pour over cracked ice in mixing glass. Stir well to blend and dilute
slightly. Strain into cocktail glass. Serve with cherry.
Rum or Scotch Manhattan: Use gold label rum or Scotch instead of
rye.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 54. Rob Roy.
1 1/2 ounces Scotch whisky 2 dashes Angostura bitters
1 ounce sweet vermouth
Stir with cracked ice. Strain into cocktail glass. Serve with cherry or
twist of lemon peel.
1966 Harry Schraemli: Le roi du bar. Seite 84. Emerald Cocktail.
Shaker. 1/6 chartreuse jaune, 1/6 chartreuse
verte, 2/3 gin. Olive.
1966 Harry Schraemli: Le roi du bar. Seite 89. Flying Scotchman Cocktail.
Shaker. 4 d [dash] orangebitter, 1 cb [cuillère de bar] grenadine,
1/2 vermouth rouge, 1/2 whisky.
1966 Harry Schraemli: Le roi du bar. Seite 104. Hong-Kong Cocktail.
Mixingglass. 1 d [dash] angostura, 1/2 cb [cuillère de bar] de sucre,
1 cb [cuillère de bar] de lime-juice, 1/6 vermouth sec, 5/6
gin. Grand verre.
1966 Harry Schraemli: Le roi du bar. Seite 148. Rob Roy Cocktail.
Mixingglass. 3 d [dash] curaçao rouge, 1 d [dash] an-
gostura, 1/2 whisky, 1/2 vermouth sec.
Cerise.
1966 Harry Schraemli: Le roi du bar. Seite 155. Scotch Cocktail.
Mixingglass. 3 d [dash] angostura, 2 d [dash] orange-
bitter, 1 whisky écossais. Remuer forte-
ment. Cerise.
1966 Harry Schraemli: Le roi du bar. Seite 181. York Cocktail.
Mixingglass. 3 d angostura, 1/4 vermouth
rouge, 3/4 whisky. ZC [citron (zeste)].
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 67. Rob Roy.
1/2 Scotch Whisky
1/2 Sweet Vermouth
Shake, and strain into cocktail-glass.
1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 167. Rob-Roy.
. 1/2 Vermouth Dulce.
Refrescado. 1/2 medida Whisky.
Servir en copa cam- 1 golpe de Angostura
pana. 1 cereza.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 85. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth or Dry Vermouth, 2 oz. Scotch.
Stir with Ice & Strain. Decorate with Cherry or Lemon Peel
1968 Anonymus: The Dieter’s Drink Book. Seite 22. Rob Roy.
1 1/2 oz. Scotch, 86 proof
3/4 oz. sweet vermouth
dash Angostura bitters
Stir ingredients well with cracked ice. Strain
into chilled cocktail glass. Add cherry.
1968 Anonymus: The Dieter’s Drink Book. Seite 22. Dry Rob Roy.
Mix as above, substituting dry
vermouth for sweet. Add lemon twist.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 364. Rob-Roy.
Refrescado. Servir en copa Campana.
1/2 Vermouth Dulce,
1/2 medida de Whisky,
1 golpe de Angostura,
1 Cereza.
1971 Anonymus: Tropical Recipes. Standard Recipes. Perfect Rob Roy.
Same as Perfect Manhattan
changing to Scotch Whiskey.
Perfect Manhattan.
(Stir)
Cocktail glass, chill
Mixing glass, cube ice
1 Dash Angostura Bitters
1/3 Jigger Sweet Vermouth
1/3 ” Dry ”
1 ” Bourbon
Stir well, strain
Decorate with cherry.
1971 Anonymus: Tropical Recipes. Standard Recipes. Rob Roy Cocktail.
(Stir)
Cocktail Glass
Mixing Glass, 2 Cubes Ice
1 Dash Angostura Bitters
3/4 Jigger Sweet Vermouth
1 ” Scotch Whiskey
Stir well and strain
Decorate with Red Cherry.
1972 Anonymus: Recipes – Wines and Spirits. Seite 9. Rob Roy.
To make 1 cocktail
1/2 ounce sweet vermouth
3 ounces Scotch
6 to 8 ice cubes
1 strip orange peel
A 4-ounce cocktail glass
Combine the vermouth and Scotch in a mixing glass and fill with ice
cubes. Stir gently, to chill and dilute the drink, then place a strainer on
top of the mixing glass and pour into the cocktail glass. Twist the or
ange peel over the glass to release the oil, twirl the eut edge of the peel
around the inside rim of the glass, and add the peel to the drink.
T o make a dry Rob Roy, use a light Scotch and change the proportion
to 31/2 ounces of Scotch and 1 teaspoon of dry vermouth.
1972 Leo Cotton: Old Mr. Boston. Seite 1. Affinity Cocktail.
3/4 oz. Dry Vermouth
3/4 oz. Sweet Vermouth
3/4 oz. Old Mr. Boston Scotch
Whisky
2 Dashes Orange Bitters
Stir well with cracked Ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 7. Beadlestone Cocktail.
1 1/4 oz. Dry Vermouth
1 1/4 oz. Whisky
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 7. Beals Cocktail.
1 1/2 oz. Old Mr. Boston Scotch
Whisky
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 38. Flying Scotchman Cocktail.
1 oz. Sweet Vermouth
1 oz. Old Mr. Boston Scotch
Whisky
1 Dash Bitters
1/4 Teaspoon Simple Syrup
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 45. Harry Lauder Cocktail.
1 1/4 oz. Old Mr. Boston Scotch
Whisky
1 1/4 oz. Sweet Vermouth
1/2 Teaspoon Simple Syrup
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 46. Highland Fling Cocktail.
3/4 oz. Sweet Vermouth
1 1/2 oz. Old Mr. Boston Scotch
Whisky
2 Dashes Orange Bitters
Stirr well with cracked ice and strain
into 3 oz. cocktail glass. Serve with
an olive.
1972 Leo Cotton: Old Mr. Seite 81. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth
1 1/2 oz. Old Mr. Boston Scotch
Whisky
1 Dash Orange Bitters
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Seite 97. Thistle Cocktail.
1 1/4 oz. Sweet Vermouth
1 1/4 oz. Old Mr. Boston Scotch
Whisky
2 Dashes Bitters
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 219. Affinity Cocktail.
1/2 ounce French vermouth
1/2 ounce Italian vermouth
1/4 ounce creme de violette
Shake with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 232. Flying Scotsman.
1 1/2 ounces scotch
1 1/2 ounces Italian vermouth
1 dash bitters
1/4 teaspoon sugar syrup
Stir well with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 232. Harry Lauder Cocktail.
1 1/4 ounces scotch
1 1/4 ounces Italian vermouth
1/2 teaspoon sugar syrup
Stir with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 239. Perfect Rob Roy.
1 ounce scotch
1/4 ounce Italian vermouth
1/4 ounce French vermouth
Stir well with ice cubes. Strain into chilled cocktail glass.
Add a twist of lemon peel.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 240. Rob Roy.
1 ounce scotch
1/2 ounce Italian vermouth
1 dash Angostura bitters
Stir with ice cubes. Strain into chilled small pilsener or
cocktail glass. Add a cherry.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 30. Affinity Cocktail.
1 pony Italian vermouth
1 pony French vermouth
1 jigger Scotch whiskey
1 dash Angostura bitters
Stir well with ice and strain
into large cocktail glass, or
serve on the rocks. Add a
maraschino cherry.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 39. Manhattan Cocktail Scotch (also called Rob Roy).
2/3 Scotch whiskey
1/3 Italian vermouth
1 dash Angostura bitters
Stir well with ice and strain
into cocktail glass. Add a
maraschino cherry and a slice
orange. This drink may also
be served on the rocks in an
old-fashioned glass.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 41. Rob Roy Cocktail.
This drink may be served on
the rocks.
1 pony Italian vermouth
1 jigger Scotch whiskey
1 dash Angostura bitters
1 dash orange bitters
Shake well with ice and strain
into a cocktail glass. Add an
olive.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 41. Rob Roy (dry).
The same as above except
substitute French or dry ver-
mouth for the Italian ver-
mouth.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 41. Rob Roy (perfect).
The same as above except
substitute 1⁄2 pony dry and 1/2
pony Italian vermouth for the
vermouths included above.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 85. Rob Roy Cocktail.
3/4 oz. Sweet Vermouth or Dry Vermouth, 2 oz. Scotch.
Stir with Ice & Strain. Decorate with Cherry or Lemon Peel
1976 Anonymus: International Guide to Drinks. Seite 44. Affinity.
2/3 Scotch whisky
1/3 sweet vermouth
2 dashes Angostura bitters
Mixing glass
1976 Anonymus: International Guide to Drinks. Seite 62. Rob Roy.
1/2 Scotch whisky
1/2 sweet vermouth
Dash Angostura bitters
Add cherry
Mixing glass
1976 Brian F. Rea – Brian’s Booze Guide. Seite 47. Dry Rob Roy.
a Scotch Manhattan (Rob Roy)
made with Dry Vermouth instead of Sweet. Garnish
with olive.
Seite 64. Manhattan.
Stir/strain into pre-chilled cocktail glass
2 ounces Bourbon or Blended Whiskey
3⁄4 ounce sweet Vermouth (use less if desired)
Garnish with cherry
1976 Brian F. Rea – Brian’s Booze Guide. Seite 72. Perfect Rob Roy.
Make same as Perfect Manhattan using Scotch instead of
Bourbon.
Seite 71. Perfect Manhattan.
Stir/strain into pre-chilled cocktail glass
1⁄4 ounce dry Vermouth
1⁄4 ounce sweet Vermouth
2 ounces Bourbon or Blended Whiskey
Twist of lemon
1976 Brian F. Rea – Brian’s Booze Guide. Seite 76. Rob Roy.
Make a Manhattan using Scotch instead of Bourbon.
Seite 64. Manhattan.
Stir/strain into pre-chilled cocktail glass
2 ounces Bourbon or Blended Whiskey
3⁄4 ounce sweet Vermouth (use less if desired)
Garnish with cherry
1976 Harry Craddock: The Savoy Cocktail Book. Seite 17. Affinity Cocktail.
1/3 French Vermouth.
1/3 Italian Vermouth.
1/3 Scotch Whisky.
2 Dashes Angostura Bitters.
Stir well and strain into cock-
tail glass. Squeeze lemon peel
on top.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 72. Flying Scotchman Cocktail.
(6 people)
2 1/2 Glasses Italian Vermouth.
3 Glasses Scotch Whisky.
1 Tablespoonful Bitters.
1 Tablespoonful Sugar
Syrup.
Shake well and strain into
cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 135. Rob Roy Cocktail.
1 Dash Angostura Bitters.
1/2 Italian Vermouth.
1/2 Scotch Whisky.
Shake well and strain into cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 160. Thistle Cocktail.
2 Dashes Angostura Bitters.
1/2 Italian Vermouth.
1/2 Scotch Whisky.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 199. Rob Roy.
The manhattan made with Scotch with just as many variations, sweet, médium or
perfect and dry. See also Robert Burns, Bobbie Burns, etc.
Seite 191ff. Manhattan.
Here is one old recipe for the
Manhattan:
From then on you will usually find some type of whiskey mixed with some kind of vermouth,
usually with bitters of some sort and occasionally a drop or two of a sweetener and a garnish
anywhere from a twist of lemon to a cherry. Which leaves a lot of room for, „What’s a real
Manhattan?“ In the beginning it is a little confusing but after a while it gets much worse. The
nomenclature isn’t much help, either. The usual specifications of „dry,“ „medium,“ or
„sweet,“ can mean several things. If we take a regular manhattan to mean a certain portion of
whiskey and sweet vermouth (with or without bitters) then a DRY MANHATTAN could mean
the use of dry vermouth OR less sweet vermouth! A SWEET MANHATTAN on the other hand
could mean the use of more sweet vermouth and/or the addition of a sweetener such as cherry
juice.
And of course there is the „perfect“ manhattan, another way of describing one made with 1/2
sweet and 2/2 dry vermouth. I would think that most restaurants and bars use the idea that a
manhattan is made with sweet vermouth, a dry manhattan is made with dry vermouth and that
a perfect manhattan is made with half sweet and half dry vermouth. So much for that. If I get
a call for a SWEET manhattan I usually add a little cherry juice, if I get a call for an EXTRA
dry manhattan I will check to see if the customer wants less sweet or less dry vermouth while
if I get a call for a dry manhattan I simply use dry vermouth.
The proportions that can be used are legion. Two parts whiskey and one part vermouth is
probably most universal. Unfortunately, the use of bitters and other additives have falllen into
disuse. I say unfortunately because these little extras can make a world of difference in the
drink itself. And then there is always the type of drinker who ts not looking for a cocktail but
rather how much he can get in a glass and resents anything but the basic liquor going into bis
glass. He is not interested in a manhattan cocktail but rather a glass of whiskey. Here are some
basic recipes:
cocktail glass stir
1 1/2 oz whiskey (Bourbon or blend)
3/4 oz sweet vermouth
1 dash Angostura bitters When scotch is used as the
garnish with cherry basic whisky, the drink is
. known as a ROB ROY.
Sweet When Irish Whiskey is used,
1 1/2 oz whiskey see Paddy or Rory O’More.
3/4 oz sweet vermouth
touch of cherry juice
garnish with cherry
with or without bitters
Dry
1 1/2 oz whiskey
3/4 oz dry vermouth
try orange bitters
try an olive while you are at it
Perfect
1 1/2 oz whiskey
1/4 oz sweet vermouth
1/4 oz dry vermouth
try a different bitters (i.e. Peychauds) or none at ail
garnish with lemon twist
You can reinvent ail sorts of drinks by adding a touch of your favorite liqueur such as a dash
of Bénédictine, Grand Marnier, curaçao, maraschino, etc. Or use a different modifier in place
of the vermouth such as sherry, or other aperitifs, i.e., Dubonnet, etc.
Dry Manhattan.
Cocktail Glass Stir
1-3/4 oz Bourbon or blend
3/4 oz dry vermouth
Olive
Manhattan.
Cocktail Glass Stir
1-3/4 oz Bourbon or blend
3/4 oz sweet vermouth
(Optional – 1 dash bitters)
Cherry
Manhattan (Dry).
Cocktail Glass Stir
1-3/4 oz Bourbon or blend
3/4 oz dry vermouth
Olive
Seite 334. Manhattan (Perfect).
Cocktail Glass Stir
1-3/4 oz Bourbon or blend
1/4 oz dry vermouth
1/4 oz sweet vermouth
Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 210. Affinity Cocktail.
Cocktail Glass Stir
3/4 oz dry vermouth
3/4 oz sweet vermouth
3/4 oz Scotch
2 dashes orange bitters
Lemon twist, Cherry
Variation
1 oz dry vermouth
1 oz sweet vermouth
1/2 oz crème de Yvette
1977 Stan Jones: Jones’ Complete Barguide. Seite 224. Beadlestone.
Cocktail Glass Stir
1-1/4 oz dry vermouth
1-1/4 oz Scotch
1977 Stan Jones: Jones’ Complete Barguide. Seite 224. Beals Cocktail.
Cocktail Glass Stir
1-1/2 oz Scotch
1/2 oz dry vermouth
1/2 oz sweet vermouth
1977 Stan Jones: Jones’ Complete Barguide. Seite 271. Dry Rob Roy.
Cocktail Glass Stir
1-3/4 oz Scotch
3/4 oz dry vermouth
Olive
1977 Stan Jones: Jones’ Complete Barguide. Seite 275. Emerald.
Cocktail Glass Stir
1 oz gin
3/4 oz Green Chartreuse
3/4 oz sweet vermouth
1 dash orange bitters
Cherry, Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 276. Express.
Cocktail Glass Stir
1-1/4 oz Scotch
1-1/4 oz sweet vermouth
1 dash orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 282. Flying Scotchman.
Cocktail Glass Stir
1-1/4 oz Scotch
1-1/4 oz sweet vermouth
1 dash bitters
1/4 tsp sugar
1977 Stan Jones: Jones’ Complete Barguide. Seite 301. Harry Lauder.
Cocktail Glass Stir
1-1/4 oz Scotch
1-1/4 oz sweet vermouth
1/2 tsp sugar
1977 Stan Jones: Jones’ Complete Barguide. Seite 303. (The) Heather.
Cocktail Glass Stir
2 oz Scotch
1 dash Angostura bitters
1/2 oz dry vermouth
(1 dash orange bitters & 1/4 oz
grenadine optional)
1977 Stan Jones: Jones’ Complete Barguide. Seite 304. Highland Cocktail.
Cocktail Glass Stir
1-1/4 oz Scotch
1-1/4 oz sweet vermouth
1 dash bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 304. Highland Fling.
Cocktail Glass Stir
1-3/4 oz Scotch
3/4 oz sweet vermouth
2 dashes orange bitters
Olive
Variation
Hiball Glass Shake
1-1/2 oz Scotch
2 oz milk
1/2 tsp sugar
Fill with ice
Sprinkle nutmeg
1977 Stan Jones: Jones’ Complete Barguide. Seite 305. Hong Kong.
Cocktail Glass Stir
1 oz gin
1 oz dry vermouth
1/4 oz lime juice
1 dash Angostura bitters
1/4 tsp sugar
Variation
1 oz gin
1/2 oz dry vermouth
1/2 oz orange juice
1/4 oz lemon juice
1/4 oz Kirschwasser
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Robber.
Cocktail Glass Stir
1-3/4 oz Scotch
3/4 oz sweet vermouth
1 dash bitters
Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Rob Roy.
Cocktail Glass Stir
1-3/4 oz Scotch
3/4 oz sweet vermouth
1 dash orange or
Angostura bitters
Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Rob Roy (Dry).
Substitute dry for sweet ver-
mouth, omit bitters.
Olive
Note: Different proportions of
Scotch & vermouth may be used
and various garnishes such as
cherries, orange peel, lemon
twists, etc.
1977 Stan Jones: Jones’ Complete Barguide. Seite 381. Rob Roy Holiday Style.
Cocktail Glass Stir
2 oz Scotch
1/4 oz dry vermouth
1/4 oz sweet vermouth
Coat inside of glass with
1/4 oz Drambuie
Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 416. Thistle.
Cocktail Glass Stir
1-1/4 oz Scotch
1-1/4 oz sweet vermouth
2 dashes bitters
1979 Fred Powell: The Bartender’s Standard Manual. Seite 1. Affinity Cocktail.
1 jigger Scotch
1/2 jigger Dry Vermouth
1/2 jigger Sweet Vermouth
2 Dashes Bitters
Stir with ice. Strain. Serve
with cherry and twist of
lemon peel.
1979 Fred Powell: The Bartender’s Standard Manual. Seite 43. Highland Fling.
1 jigger Scotch
1 Teaspoon Sugar
1 1/4 jiggers Milk
Shake with ice. Strain
and sprinkle nutmeg on top.
1979 Fred Powell: The Bartender’s Standard Manual. Seite 83. Thistle.
2 jiggers Brandy
2 jiggers Green Creme de
Menthe
1 Pinch Red Pepper
Shake Brandy and Creme de
Menthe and strain into glass.
Sprinkle Red Pepper on top.
1980 Anonymus: Manual del bar. Seite 142. Rob Roy.
40 gramos de whisky
escocés
40 gramos de vermouth
Torino
1 golpe de bitter
Angostura
1 cereza
1980 Anonymus: Manual del bar. Seite 142. Rob Roy (Dry).
Se cambia el vermouth Tu-
rino por seco; actualmen-
te se utiliza en la misma
proporción del Dry Mar-
tini y se termina con el
(twist) zumo de limón.
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 297. The Rob Roy. 7,5 cl Scotch; 3 cl sweet vermouth; 2 dashes Angostura Bitters; garnish: cherry.
2010 Colin Peter Field: The Ritz Paris. Seite 43.Rob Roy. 7/10 Chivas Regal Scotch whisky; 3 drops Angostura bitters; 3/10 Martini Rosso.
2011 Brad Thomas Parsons: Bitters. Seite 144. Rob Roy. 2 oz. blended scotch; 1 oz. sweet vermouth; 2 dashes Angostura bitters; garnish: lemon twist.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 459. Rob Roy. 6 cl Blended Scotch Whisky; 4 cl roter Wermut; 2 Dash Angostura Bitters; Garnierung: Zitronenzeste.
2012 Tom Sandham: World’s Best Cocktails. Seite 174. Rob Roy. 45 ml Scotch whisky; 3 tsp sweet vermouth; dash Angostura bitters; garnish: maraschino cherry.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 228. Rob Roy. 7,5 cl Famous Grouse Blended Scotch Whiskey; 2 cl Dolin Vermouth Rouge; 2 Spritzer Angostura; Garnierung: Zitronenschale.
2013 Tristan Stephenson: The Curious Bartender. Seite 150. Rob Roy. 50 ml Scotch whisky; 25 ml Martini Rosso vermouth; 2 dashes orange bitters; garnish: orange twist.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 150. Rob Roy. 2 oz. Compass Box Asyla Scotch; 3/4 oz. Carpano Antica Formula vermouth; 2 dashes Angostura bitters; garnish: 2 brandied cherries.
2015 Adam Ford: Vermouth. Seite 128. Rob Roy. 1 1/2 oz. sweet vermouth; 1 1/2 oz. Scotch; 1 dash celery bitters; garnish: 1 thinly sliced celery stalk.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 52. Rob Roy. 60 ml blended Scotch (Dewar’s or Famous Grouse); 15 ml sweet vermouth (Carpano Antica Formula or Via); 7 ml Lapsang Souchong syrup; Dash Angostura bitters; garnish: lemon peel.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 41. Rob Roy. 60 ml The Famous Grouse; 10-15 ml Martini Rosso Vermouth; 3-4 drops orange juice; lemon peel. garnish: flicks of zest.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 41. Rob Roy No. 2. 35 ml Cocchi Vermouth Amaro; 25 ml The Famous Grouse; 15 ml Cocchi Americano; 2 drops Angostura bitters; 3 drops orange juice; garnish: flicks of zest.
2016 Philip Greene: The Manhattan. Seite 137. Rob Roy. 2 oz. Monkey Shoulder Scotch whisky; 1 oz. Dolin Rouge sweet vermouth; 1 dash Regan’s Orange Bitters No. 6; 1 dash Angostura or Fee Brothers aromatic bitters; garnish: lemon peel or cherry.
2017 Gary Regan: The Joy of Mixology. Seite 272. Rob Roy. 2 ounces scotch; 1 ounce sweet vermouth; 2 dashes Peychaud’s bitters; garnish: 1 maraschino cherry or 1 lemon twist.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 283. Rob Roy. 2 oz. Balvenie Doublewood 12-year scotch; 3/4 oz. Carpano Antica Formula vermouth; 1 dash Angostura bitters; garnish: brandied cherry.
explicit capitulum
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