Haig Club Roberto Roy
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
- Knife and Chopping Board
Stir the Haig Club, sherry and vermouth in a mixing glass with ice and serve in a martini glass Add a cherry to the drink and twist a strip of orange peel above the drink so the oils mist across the surface Garnish with the orange peel