Rob Roy
- 2 fluid ounces of blended Scotch whisky
- 1 fluid ounce of Italian vermouth
- 2 dashes of orange bitters or Peychaud’s bitters or 1 dash of each
Stir all of the ingredients with ice in frozen mixing glass and strain into a frozen cocktail glass. Express and discard a lemon or orange peel and garnish with a maraschino cherry.