Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Spirits >
Aug 16, 2007 07:45 AM

The Rob Roy

Some 25 years ago I was taught the art of bartending and tended bar on and off for about 15 years. I was taught that Rob Roys were always perfect unless specified dry or sweet and served up with a twist unless an olive was requested. I have enjoyed Rob Roys since the 80's and like mine as I was taught, perfect, up with an olive, preferably a blue cheese stuffed olive and lots of them. Although Rob Roys are not a popular drink, I can't remember ever having any complaints on my Rob Roys.

I have been doing a bit of research and have found that bitters and sweet vermouth with a cherry are the norm. Is this something new or was I taught wrong?

BTW, The Wild Fire Restaurant has the best Rob Roys north of Chicago!


  1. Click to Upload a photo (10 MB limit)
  1. If you just walk up and ask for a Rob Roy, you should get one with sweet vermouth and bitters with a lemon twist or cherry. That is the normal presentation/recipe, and always has been (not new).

    Any variation of the above Rob Roy would have to be special ordered specifying either dry or perfect.