Monday, April 24, 2017

Origins: Rob Roy

A Manhattan made with Scotch rather than Canadian whisky is a Rob Roy. It was originally introduced at New York’s Waldorf Astoria Hotel in 1894 to celebrate the Broadway premiere of an operetta loosely based on the life of the Scottish folk hero Rob Roy  (Mental Floss)


Rob Roy Cocktail (the Kitchn)

Serves 1
2 ounces of Blended Scotch Whiskey
1 ounce sweet vermouth
2 dashes of Angostura bitters
1 lemon peel, for garnish

In a shaker filled with ice, add the Scotch whiskey, the sweet vermouth and the bitters. Stir to chill. Strain into a martini glass (or an equally alluring vessel) and top with a lemon peel.
Recipe Notes
Feel free to substitute orange bitters for the Angostura and an orange peel, like I did this week, in place of the lemon. It's equally as delicious.

Monday, April 10, 2017

Origins: Cocktail

The word cocktail is a bit of an etymological puzzle: Originally only a nickname for an animal that rears up when irritated, by the late 1700s it had become another word for a horse with a “cocked” or shortened tail. But how or why it then made the leap to alcoholic mixed drinks in the early 1800s is a mystery.
One theory claims it’s to do with the drinks making you feel energized and sprightly, like an energetic horse, while another suggests it’s to do with cocktails being popular at the races. Alternatively, the two meanings could be entirely unrelated—one equally plausible explanation is that cocktail might in fact be an anglicized version of the French coquetier, meaning “egg-cup,” which was perhaps once used to serve the libations.
(Mental Floss)