Haig Club Roberto Roy

3 minute(s) to prepare 1 Easy

First served at a Haig Club dinner in Madrid, Roberto Roy quickly became the most popular guest at the party. The Spanish Pedro Ximenez and Haig Club proved to be the perfect pairing and was too good to be kept a secret. We're excited to share this classic cocktail with a twist for intrepid Scotch Whisky fans now.
The Roberto Roy is an ode to the original Rob Roy cocktail created by a bartender of the Waldorf Astoria in New York City in 1894.

50ml Haig Club
20ml Pedro Ximenez Sherry
10 ml Martini Rosso
2 dashes of Angostura bitters
1 dash of orange bitters
1 Cherry and orange peel to garnish
Alcohol content: 21 grams

Mixing Glass
Bar Spoon
Martini or Coup Glass
Jigger/measure
Knife and Chopping Board

step 1

Stir the Haig Club, sherry and vermouth in a mixing glass with ice and serve in a martini glass
step 2

Add a cherry to the drink and twist a strip of orange peel above the drink so the oils mist across the surface
step 3

Garnish with the orange peel