The Rob Roy is one of the immediate relatives of the Manhattan. It consists of Scotch, sweet vermouth and bitters. Dale specifies that the drink is garnished with a lemon twist. In Gary Regan's Joy of Mixology, he states that the drink is traditionally served with a cherry, but that he prefers the lemon twist. I like the lemon twist as well. As with the Manhattan, the Rob Roy is made with sweet vermouth but variations can be made with dry vermouth, or for a "Perfect" Rob Roy, both sweet and dry vermouth are used. Regan says that bitters are rarely used in the Rob Roy today, and that he doesn't like the taste of Angostura in this drink, suggesting Peychaud instead. I will have to try this combination another time, when I am not on my way to work.

The Rob Roy possibly gets its name from the 1890's Broadway production of the same name; in Austin, Rob Roy is a neighborhood for rich people.