Rob Roy

Scotland's answer to the Manhattan — a bold, russet cocktail of Scotch, vermouth and bitters, named for the Highlands' most famous outlaw-hero. Ingredients: blended or single malt Scotch whisky, sweet red vermouth, Angostura bitters, a maraschino cherry or lemon twist. Method: 1) Stir the whisky, vermouth and bitters with ice until well chilled. 2) Strain into a chilled coupe or cocktail glass. 3) Garnish with cherries or an expressed lemon twist. The experience: rich and spirit-forward — malt and dried fruit up front, herbal sweetness beneath, a dry bitter finish. History: the Rob Roy was created in 1894 at New York's Waldorf Astoria for the opening of an operetta about Robert Roy MacGregor, the Scottish folk hero; it carried his name — and Scotland's whisky — around the world.