Whether it is sat in a comfortable chair at home or perched on a stool in a trendy bar, there are few things better than sipping on a good whisky cocktail. Some think it sacrilegious to add anything to their whisky, but it is a versatile and expressive spirit. Whisky adapts and shines when creatively mixed, be it from traditional powerhouses such as Scotland and America or a craft distiller from the New World.
The cocktail era is widely regarded as evolving at the beginning of the 19th century. Prior to this people consumed their liquor neat, but times were changing. Bartenders began getting creative and their clients enjoyed the concoctions. Some have stood the test of time, some were fads. But the seed had been sown.
The heyday for cocktails was during the Art Deco period of the early 20th century and Prohibition in the United States, which ironically banned the manufacture, sale and consumption. Prohibition ran for almost 14 years from January 1920 until December 1933, but saw the rise of the speakeasy bar. These underground establishments were tucked away and hidden from the authorities but became a hotbed for cocktail creativity.
Fast forward to now and whisky cocktail culture is having a renaissance. Often ridiculed during the 1960s, 70s and 80s the whisky cocktail has made an emphatic comeback. This has been driven by experimental and innovative bartenders around the world who are using new techniques and science to create their award-winning drinks.
Here are 10 of the all-time classic whisky cocktails that will inspire you to get shaking and stirring.
Blood & Sand
The cocktail often described as one that whisky haters will love. The recipe first appeared in the 1930 edition of The Savoy Cocktail Book and features equal parts of Scotch whisky (a good blend or Speyside single malt work best), cherry brandy liqueur, sweet red vermouth and freshly squeezed orange juice. All are shaken together with ice and then poured into a coupe glass with a twist of orange zest as garnish. Said to be named after Rudolph Valentino’s 1922 movie Blood and Sand. Delicious.
Hot Toddy
This was all the rage in mid-Victorian Britain and was how most drank their whisky. The name has colonial roots – toddy is a fermented Indian drink made from coconut flower sap – and combines blended Scotch, honey and squeeze of lemon. These are topped up with boiling water in a mug or toddy glass. You can spruce it up with cloves, cinnamon stick or slice of fresh ginger. Now, it is mostly known as a cold and flu remedy. Also known as Hot Whiskey if you use Irish whiskey or Grog if you use rum.
Manhattan
Conflicting stories exist regarding this cocktail’s origins. It appears to have emanated out of The Manhattan Club in New York with the first recipe appearing in O. H. Byron’s book The Modern Bartender’s Guide in 1884. This used American rye whiskey (bourbon or Canadian whisky are more commonly used now), dry vermouth and a dash of bitters, all garnished with lemon zest twist. Ask for it with sweet red vermouth, cherry syrup and a cherry garnish if you want something sweeter. Serve in a chilled martini glass.
Mint Julep
An iconic and refreshing American drink that is a real thoroughbred amongst cocktails. The origins are uncertain but it has been associated with the famous Kentucky Derby horse race for over 80 years. It has been the official beverage of the event every year since being first introduced in 1938. Bruise fresh mint leaves are bruised then mix with a bourbon, sugar syrup and a couple of dashes of bitters. Shake with ice, then pour into a metal cup filled with crushed ice and garnished with a sprig of fresh mint.
Old Fashioned
Often considered as the original whisky cocktail. The first reference is in 1806, placing it right at the beginning of the cocktail era. The recipe has changed little in 200+ years and stands the test of time. Traditionalists insist on rye whiskey being used but bourbon is a good substitute. Soak a sugar cube with bitters in a tumbler, then crush it. Add your whiskey and some big chunks of ice, then stir. And stir. And stir. This offers great theatre if prepared by a good bartender. Garnish with a twist of orange zest.
Penicillin
A modern classic created in 2005 by Sam Ross at the renowned Milk & Honey bar in New York. This combines two Scotch whiskies (four parts blended or Speyside single malt with one part peated Islay single malt) with ginger liqueur, freshly squeezed lemon juice and honey syrup (that is honey diluted with water). Shake together with ice and then pour into a rocks glass or tumbler over a big chunk of ice. Garnish with ginger. Packed with honeyed richness, subtle smoke and warming ginger spice.
Rob Roy
Scotch’s answer to the Manhattan. It was again created in New York but at the Waldorf-Astoria Hotel, located where the Empire State Building now stands, in 1894. Mistakenly thought to be named after Scottish folk hero and outlaw Robert Roy MacGregor, known as Rob Roy. Instead, it was inspired by Rob Roy – a musical playing on Broadway at the time. Like the Manhattan, sweet red vermouth and bitters are used. However, replace the rye/bourbon with a sweet Scotch such as a rich blend or Speyside single malt.
Rusty Nail
Another classic Scotch whisky cocktail. It was made popular by the Rat Pack in New York during the 1950s and 1960s. One of the simplest cocktails to make – combine three parts Scotch whisky (a good blend or sweet Speyside or Highland single malt works best) with one part of Drambuie whisky liqueur. It has to be Drambuie otherwise it’s not a Rusty Nail. The lovely honeyed, herbal notes of the liqueur add wonderful depth and complexity. Pour into a tumbler over ice and garnish with lemon zest.
Sazerac
Old recipes from the early 1800s show a similar drink being made using Cognac. The whiskey version first appeared in 1873 at the Sazerac Coffee House in New Orleans. The Cognac industry had been devastated by phylloxera, so owner Thomas Handy replaced it with local rye whiskey. The rest is history as they say. Stir rye with a dash or two of bitters, sugar syrup and ice, this punchy cocktail is then poured into a rocks glass or tumbler that has been rinsed with absinthe. Garnish with a twist of lemon zest.
Whisky Sour
Said to have evolved from Punch, the historic rum-based drink that was taken by sailors to prevent scurvy back in the day. The Whisky Sour is another that has stood the test of time. Shake a mixture of American whiskey (usually bourbon), a good amount of lemon juice, egg white and sugar together to produce a wonderful silky, smooth cocktail. Serve in a rocks glass over ice and garnish with a twist of lemon and a cherry. Adding a splash of red wine gives you the equally delicious New York Sour.
