Rob Roy Cocktail

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1. 1
   Combine 2 oz. scotch, 1 oz. sweet vermouth (or ½ oz. sweet vermouth plus ½ oz. dry vermouth), and 2–3 dashes Angostura bitters, in a mixing glass and fill with ice. Stir until well chilled, 20–30 seconds, then strain into a coupe or other stemmed cocktail glass. Express a lemon twist over top and drop twist into the glass. Garnish with 2 brandied cherries on a cocktail pick. Editor’s note: This Rob Roy recipe was first printed in the April 1993 issue of ‘Gourmet.’ Head this way for more of our favorite 3-ingredient cocktails →