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!