ROB ROY RHODES

26 Jun 2014 By Xin Hui Helder-Eng

Shaking things up, 6,000 miles away from home is this rosy-cheeked bartender, Ryan Rhodes, 26, from Aberdeen, Scotland.

Fresh off the boat, this bartender has only aged 2 weeks, in the barrels of Sin-City – that’s right, Sin for Singapore. After 3 tasty cocktails, totally validating his expertise, we asked him lock stock and barrel what he makes himself when he’s tending his own bar, imploring him to give us his favourite, perhaps most challenging mix.

“It’ll have to be one of the simplest but at the same time, oh-so-easy to mess up drinks – the “Rob Roy” – simply put, a Manhattan with Scotch, instead of Rye. I like mine with Pedro Ximinez and Glenronach, with two dashes of Boker’s Bitters – stirred and served neat – but be careful, you can overstir it.”

It’s a beautiful drink.

Scotch Mandatory, Kilt Optional, if we may add. And for maximum impact, top it with a candied cherry! Cheers!

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Look up Ryan, and validate this drink, article and opinion, at House of Dandy – Arbiters of Culture, Class and Wit. Innovators & Misfits. Where Old School Charm Meets Modern Day Antics – at least that’s what their tag-line says (and we agree) – located at 74 Tras Street, Singapore.