Maple and Scotch Rob Roy

Yield:  2 drinks
Prep Time:  5 minutes Cook Time:  0 minutes

Maple and Scotch Rob Roy

This version of the Scotch-based classic gets a New England-y flavor update from maple syrup instead of the usual simple syrup—and it turns out that the flavors go really well together. This recipe makes two quite substantial drinks.



6 ounces Scotch

1 ounce maple syrup

4 dashes bitters

2 king ice cubes (see Kitchen Tips)

1 cup ice



lemon zest, cut into thin strips

lemon wedges


  1. Pour the Scotch, maple syrup, and bitters into a shaker and stir well, until thoroughly blended. Place 1 king ice cube into rocks glasses.
  2. Add 1 cup ice to the shaker, cover, shake well, and strain into the prepared glasses. Garnish each glass with a strip of lemon zest and a lemon wedge and serve immediately.

Kitchen Tips

  1. If you don’t have an oversized square (king cube) ice tray, use 2 square ice cubes per serving.

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