The craft cocktail revival these last 15 or so years has introduced us to the classics, the pre-prohibition tipples dug up from dusty archives with foreign sounding ingredients, as well as the innovative, modern style drinks inspired, no doubt, by the foodie revolution and farm to table movement. And while it can be fun to indulge in some of these complex cocktails made with labor intensive infusions and syrups and a smattering of ingredients you may or may not recognize at your favorite swanky cocktail bar, recreating these types of drinks at home is…not really an option. Enter Kara Newman’s Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts.
With the massive popularity of the Negroni in recent years, a classic equal parts cocktail made with gin, Campari and sweet vermouth, we know by now that some of the simplest cocktails can be the best! And they also can still be incredibly nuanced and complex. From the 50-50 Martini to the Paloma, a lot of our favorites are already traditionally made or can be easily adapted to the equal parts template. Kara has included 50(!) of these easy to make cocktails in this lovely little book! Your home bartending game just got elevated (and easier!)
Divided into 2, 3, 4, and 5 Equal Parts and More, I thought I’d try my hand at one of the easiest and, frankly under recognized, cocktails, the Rob Roy.
Made with just scotch and sweet vermouth, this two ingredient cocktail, a variation on a Manhattan, isn’t always served as an “equal parts” drink.
…often the ratio is two parts Scotch to one part vermouth. That said, this equal-parts version works remarkably well, especially if you prefer a slightly sweeter and less potent pour.
Since the quality of Scotch is fairly important to a recipe where that spirit is half the cocktail, I decided to use the newly released The Macallan Double Cask 12 Years Old. This is the first time The Macallan has used American Oak Sherry-seasoned casks as the most prominent flavor style in one of its expressions.
Matured for a minimum of 12 years, the resulting product is recognizably Macallan with a hint of sherry. Meaning, it has retained its dried fruit, honey and holiday spice qualities but has a floral and nutty addition on the finish. It made for a wonderful equal parts Rob Roy!
A few dashes of aromatic bitters and a couple of brandied cherries and you are good to go!
However you choose to make yours, be sure to toast the Waldorf Astoria Hotel in New York, where the drink was created in 1894.
Rob Roy (equal-parts) from Kara Newman’s Shake. Stir. Sip.
1 1/2 Scotch Whiskey
1 1/2 Sweet Vermouth
1 or 2 dashes Angostura Bitters
In an ice-filled mixing glass, combine the Scotch, vermouth, and bitters. Stir well, and strain into a martini glass. Garnish with the cherries before serving.