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"  Also known as a Rob Roy, it might seem odd at first, especially if you&amp;#039;re expecting something like a Manhattan. But it should be enjoyed as its own cocktail. And a perfectly fine one it is, especially when the summer weather calls for something slightly less bracing than rye. On the boat, or the beach, or anywhere, really. Here&amp;#039;s David Wondrich&amp;#039;s recipe. 2 ounces blended Scotch whisky 3/4 ounce Italian vermouth 1 dash Angostura bitters Shake whisky, vermouth, and bitters* well with cracked ice, then strain into a chilled cocktail glass and garnish as you would a Manhattan, with a twist of lemon or, if you must, a cherry. *Angostura bitters are standard, although both the Old Waldorf-Astoria Bar Book and the Stork Club Bar Book \u2014 authorities of worth and probity \u2014 suggest orange bitters; listen to them. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/drinks/a14601/scotch-manhattan-062212/>