I'm thinking a bit skosh on the lime juice - 2/3 oz would work, or maybe a touch more.

Dan Sabo's recipe that won PUNCH's blind-tasting whiskey sour competition is

2 oz Rittenhouse

1 oz lemon juice

1/2 oz orange juice

1/2 oz rich simple

egg white

garnish with 1/2 slice orange and brandied cherry

It seems that Old Waldorf Astoria Bar Book called for serving some sours at room temperature.  The Pequod Sour, which adds mint to an egg-less whiskey sour is pretty tasty.

I like to use a 1:1:1 ratio

I would think that Cocchi Americano would be a much better substitution for the (not made anymore) Kina Lillet. Bonal is very sweet vermouth meets Oloroso Sherry, and not only would you lose the color of the drink, but the flavors might be too heavy.

Right you are. Fixed.

I've always been a 1.5 gin to 1 vodka--keep the lillet or cocchi to the 1/4 suggested

A very nice cocktail, sophisticated-tasting...and a great way to get soused quickly!

Our preferred variation is:
21⁄4 oz Gin
3⁄4 oz Vodka
1⁄2 oz Kina L'Avion D'Or OR Cocchi Americano
1 twst Lemon zest (as garnish)

The current Lillet doesn't have the amount of quinine that it used to in the 1960s. These two substitutes, we think, make a better drink. One of these, you want to go climb a tree; two, you couldn't climb a tree if you had to.

I usually use a 3-to-1 ratio of cognac to Crème de Menthe, such as 2 1/4 oz Cognac to 3/4 oz of Crème de Menthe.

William Schmidt has a similar combination of Cognac, crème de menthe, and gum syrup under a different name (The Judge). The Stinger itself was +/- 1910 with the earliest reference that I have being Jacques Straub 1914. I'll parse the Oxford Companion entry later.

I like a slightly different ratio of 2 oz blended scotch and 1/2 oz Drambue. Combine in old fashioned glass, add ice, stir.

Dave Stolz's recipe (which is 2 oz Scotch and 1/2 oz Drambuie) calls for including a wide lemon peel and one dash of Angostura bitters. Muddle the lemon zest, Drambuie, and bitters to express the lemon oil. Add a large ice chunk or two to three ice cubes then add the Scotch. Stir briskly to blend and chill.

Very nice.

http://www.smallscreennetwork.com/video/758/home_bar_basics_rusty_nail/

I reduced the scotch from 2-1/2 to 2 oz to make a more reasonably-sized drink. Robert Hess calls for 1-1/2, but I think that works for a bar where the amount of spirit is controlled. 2-1/2 oz into the mixing glass should be sufficient. I do like the idea of a lemon twist to accent the honey in the Drambuie and a dash of Angostura for complexity.

<br />It's really unfair to rate this drink. Use the same vermouth, but use an Islay vs a Highland scotch, and I guarantee you'll get two different rating scores. Likewise, you can use the same scotch but use two different high-quality vermouths and I guarantee you'll get two dififerent rating scores. There's no answer to the dilemma, I'm just bringing it to you're attention.

I suppose you can make the same comment about any drink, but the Rob Roy is particularly sensitive to this issue, simply because Islay scotches are so incredibly different in taste from the other Scotches, that it will profoundly affect rating scores. I hate the peated Scotches typical of Islay, and I love the incredibly smooth and refreshing taste of a Scotch from Hightland. What to do? I haven't a clue! Do you?

The Rob Roy tends to be made with an un-peated blended scotch. Most cocktails that don't specify are this way. The template for this particular cocktail's pretty forgiving & peat can be tasty here. But people who order this would be extremely unlikely to get it made with a peated scotch unless they asked for it.