The Rob Roy is a cocktail consisting primarily of whisky and vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City.

The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor.

[3][4][5] While this version of a Manhattan may have been first dubbed a Rob Roy in 1894, the Manhattan made with Scotch whisky first appears in print ten years earlier in a London bar guide by Charlie Paul.

A "perfect" Rob Roy is made with equal parts sweet and dry vermouth.

[4][5][7] The Rob Roy includes a dash of Angostura bitters (mostly for color),[8] and is usually served in a cocktail glass garnished with two maraschino cherries on a skewer (for the standard version), or a lemon twist (for the perfect and dry versions).