A Rob Roy, a Journalist and a New Yorker

The Rob Roy, a classic Scotch cocktail, calls for Angostura bitters and both red and white vermouth.

I’ve tried a trio of new drinks this week: the Rob Roy, the Journalist and the New Yorker. Mrs. F. joined me to try the Journalist, although she asked for a hybrid. Vermouth is not her thing and, I imagine, it doesn’t sit well on many palates.

Nonetheless, I’d say I’d try any of these again.

The Rob Roy
This cocktail is a favorite on my mother’s side of the family. Charles Schumann’s “American Bar” calls for the drink to be served up, but in my house, it’s always been on the rocks. Either way, it’s a simple build and shake/stir drink.

Ingredients
1/4 ounce white, dry vermouth
1/4 ounce red vermouth
1 1/2 ounces Scotch

Directions
Combine all ingredients in a cocktail shaker, shake thoroughly and serve in a cocktail glass. OR build in a highball glass, stir and serve:

The Rob Roy

The Journalist

Ingredients for the Journalist cocktail.

I had originally intended to shake up some Jack Roses as our second cocktail of the week. Turning up Calvados at Stew Leonard’s, though, proved impossible. Instead, I came across Schumann’s recipe for the Journalist, a lovely medly of gin and citrus.

Ingredients
1/4 ounce white, dry vermouth
1/4 ounce red vermouth
1 1/2 ounces gin
Dash Triple Sec
Dash Angostura bitters
Dash Lemon Juice

Directions
Combine all elements in a shaker, shake vigorously, serve. Mrs. F. tried the drink without the vermouths and found it to be very refreshing.

Take a look at the finished product, vermouths included:

New Yorker

The New Yorker, right, with its components.
This Bourbon cocktail was a welcome change as it’s served on the rocks. It’s another lesson in simplicity: Pour yourself a double Bourbon and splash it with a bit of lime juice and a dash of grenadine. Be gentle with the latter — too much will cancel out the lime.

Bottoms up!