Affinity
Scotch, dry vermouth and sweet vermouth in equal parts with Angostura, stirred. The Perfect Rob Roy of the 1900s — balanced, soft and the drink for a Scotch you want to show off gently.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe.
Add the scotch, both vermouths and bitters to a mixing glass.
Fill with ice and stir for 25 seconds.
Strain into the chilled coupe, express a lemon twist over the top and drop it in.
A thoughtful finish
- Equal parts of all three is the 1910s recipe; two to one scotch makes a drier, more spirit-forward drink.
- Fresh vermouths, both; the drink is half vermouth.
- A lightly smoky blend; a peated malt takes over.
Common mistakes
- Tired vermouth.
- A heavily peated Scotch.
- Shaking.
A few good questions.
What is the difference between an Affinity and a Rob Roy?
Both vermouths rather than sweet alone — the Affinity is a Perfect Rob Roy. It is softer and more complex.
Why 'Affinity'?
Unknown; possibly the affinity of the three ingredients, possibly a 1900s joke about marriage.
Which Scotch?
A good blend with a little smoke. Save single malts for drinking neat.
Up or on the rocks?
Up, as it was served; a large cube suits it too.
Variations
- Rob Roy — Scotch, sweet vermouth and bitters.
- Perfect Martini — Gin with dry and sweet vermouth.
- Bobby Burns — Scotch, sweet vermouth and Bénédictine.
- Chancellor — Scotch, port and dry vermouth.
Where it comes from
c. 1900s · United States
The Affinity appears in American bar books of the 1900s and 1910s — Scotch with French and Italian vermouth in equal parts and Angostura, stirred — a ‘perfect’ Rob Roy under its own name, from the years when every spirit got a perfect version with both vermouths. The name suggests the natural affinity of the three, or a 1900s pun on marriage. It was a standard of the Scotch repertoire into the 1930s and faded with the Rob Roy; it is softer and more complex than the Rob Roy, and with a good blend and fresh vermouths it is the better drink.
Sources
- Jacques Straub, Drinks, 1914 (book)
- Harry Craddock, The Savoy Cocktail Book, 1930 (book)
- David Wondrich, Imbibe!, 2015 (book)
Strength. About 1.53 US standard drinks at an estimated 25% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
A keeper?
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