Smoked Rob Roy


Capturing the Smoke                  Place a small pile of wood chips in a foil pan or on non-flammable surface and light until the chips begin to smoke. Hold a vestibule over the pile, and capture the smoke, then put on the lid immediately. In the barroom we used a funnel to capture the smoke in a whiskey decanter.

Rob Roy 
1 1/2oz Scotch Whiskey
3/4oz Italian Vermouth
2 Dashes Orange bitters

Stir the concoction and strain into your vestibule containing smoke. Pour slowly and put the lid on immediately. Shake for a few seconds and slowly pour into the cocktail glass of your choice. Pouring slowly allows the smoke to linger.


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