Browse All Recipes

The Dirty Rob

Cocktail recipe for The Dirty Rob by Lewis Jaffrey from The Baxter Inn in Sydney.

By Lewis Jaffrey
The Dirty Rob
According to Lewis Jaffrey, there's only one thing to say to this variation on the classic Rob Roy: "Get in ma belly!"


  • 45 ml Ardbeg 10-year-old Scotch whisky
  • 15 ml Punt e Mes vermouth
  • 10 ml Rosso Antico sweet vermouth
  • 10 ml olive brine
  • 1 dash orange bitters
  • To fill: ice cubes
  • To serve: lemon peel


  • 1
    Add ingredients (except peel) to a chilled shaker or mixing glass, and stir for at least 40 seconds to combine and thoroughly chill. Taste for balance, strain into a chilled cocktail glass or coupe, garnish with peel and serve.
  • Author: Lewis Jaffrey