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Rob Roys are usually served in Old Fashioned or Highball Glasses.
The traditional Robert Burns Cocktail was made with a dash of Absinthe instead of Drambuie. Pernod RicardPastis or Herbsaint are common replacements, but Bénédictine will do in a pinch. Hotspur23 19:51, 20 August 2007 (UTC)[reply]
Added information on alternate recipies ZPS102 00:03, 8 January 2006 (UTC)[reply]
Added actual recipe --ZPS102 16:41, 8 January 2006 (UTC)[reply]
The use of sweet vermouth should be mentioned in the actual text of the article. Also, is it red or white sweet vermouth? Badagnani 05:43, 16 September 2007 (UTC)[reply]
When I researched the Rob Roy looking for references, the top recipe sites spoke only of sweet or dry vermouth; none distinguished between red or white sweet vermouth. Maybe it doesn't matter. A vermouth site said that the red color is added, and that the same white grapes are used for both. You might experiment to see if there's a difference in taste.
I've never seen a Rob Roy made with red vermouth. I'm imagining that the light gold scotch might blend with a red vermouth to produce a festive warm rosy color. Calogera (talk) 16:08, 19 May 2011 (UTC)[reply]
I just changed a big mistake, it was written incorrectly to use 2.5 ML of sweet vermouth, but it is not ml, it is cl, that's why I just deleted the dot to be 25 ml (2.5 cl) that's how it's on IBA's official cocktail website. - --Johav (talk) 03:57, 16 January 2009 (UTC)[reply]
I have removed this comment The Rob Roy owes its existence partially to the introduction of Dewar's Scotch Whisky to the United States because it is unsourced. I have been unable to find any verification of this. In fact, sources indicate that Dewar's only became popular in the late 1890s through the efforts of Tommy Dewar (years after the creation of the Rob Roy). The comment should not be re-added without reliable sourcing. — CactusWriter (talk) 03:31, 5 May 2012 (UTC)[reply]
