A cocktail is defined as being an alcoholic drink consisting of a spirit (or spirits) mixed with other ingredients such as fruit juice or cream. Many will say that a cocktail should contain at least three ingredients – a spirit, something sweet and something sour or bitter. Of course, the skill of a good bartender will take these definitions and create intricate drinks for us to enjoy.
The versatility of whisky makes it perfect for making a good cocktail. The spirit can adapt and shine when creatively mixed and there are few better experiences that sipping on a well-made whisky cocktail. While many can be complicated, others are classic and can be easily made at home. Here are some of the world’s favourite whisky cocktails.
American Whiskey Classic Cocktails
Manhattan
This cocktail has several conflicting origin stories. However, the first official recipe appeared in O. H. Byron’s book The Modern Bartender’s Guide in 1884 and served at The Manhattan Club in New York. This used American rye whiskey (although bourbon is now more commonly used), dry red vermouth and a dash of bitters, all garnished with lemon zest twist. Ask for a sweeter version – this comes with sweet red vermouth, cherry syrup, and a cherry garnish. Both should be served in a chilled martini glass.
Mint Julep
A super refreshing and iconic American drink that is a real thoroughbred amongst cocktails. The origins are uncertain, but it has been the official beverage of the famous Kentucky Derby horse race for every year since being first introduced in 1938.
Fresh mint leaves are bruised then mixed with a good amount of bourbon, sugar syrup and a dash or two of bitters. Shake with ice, then pour into a metal or copper julep cup filled with crushed ice and garnish with a sprig of fresh mint. Uplifting and fresh.
Old Fashioned
The first reference of the Old Fashioned is found in 1806, placing it right at the beginning of the cocktail era. The recipe has changed little in 200 years and has stood the test of time. Traditionalists insist on rye whiskey, but bourbon is commonly used today. Soak a sugar cube with bitters in a tumbler and crush it. Then add whiskey and some big chunks of ice, then stir. And stir. And stir. It offers great theatre if prepared by a good bartender. Garnish with orange zest. The original whisky cocktail.
Sazerac
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 was almost terminally destroyed by phylloxera, so bar owner Thomas Handy replaced it with local rye whiskey. The rest is history. Stir rye with a dash of bitters, sugar syrup and ice. This punchy cocktail is poured into a rocks glass or tumbler previously rinsed with absinthe. Garnish with a twist of lemon zest.
Whisky Sour
Believed to have evolved from Punch, the historic rum-based drink that was historically consumed by sailors to prevent scurvy on long trips, the Whisky Sour has stood the test of time. Shake a mixture of American whiskey (usually bourbon, but rye or single malt also work), a good amount of lemon juice, egg white and sugar together to produce this delicious silky 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.
Scotch Whisky Classic Cocktails
Blood & Sand
The recipe for this beautiful cocktail appeared in the 1930 edition of The Savoy Cocktail Book. It features equal parts of Scotch whisky (something like a good blend or a Speyside single malt), cherry brandy liqueur, sweet red vermouth, and freshly squeezed orange juice. Shake the four ingredients with ice and pour into a coupe glass with a twist of orange zest to garnish. The name is said to be inspired by Rudolph Valentino’s 1922 bullfighting movie Blood and Sand. Delicious, elegant and a timeless classic.
Highball
Perhaps the easiest cocktail to make of all – simply add a measure of Scotch whisky (a light blend or single grain works best) to a tall glass, fill with ice, add sparkling water and garnish with a slice of lemon. You can add depth by adding a little ginger liqueur or a dash of bitters if you wish. The highball is an evolution of Scotch & Soda, which became popular in the UK during late Victorian times. If you want to go Japanese, then use Japanese whisky and add still water instead of sparkling to make a mizuwari.
Hot Toddy
This warm drink was all the rage in mid-Victorian Britain and how most people consumed their whisky back then. The name has colonial roots – toddy is a fermented Indian drink made from coconut palm sap – and combines blended Scotch, honey, and a squeeze of lemon. Top up with boiling water in a mug or toddy glass. You can jazz it up with cloves, a cinnamon stick or wedge of fresh ginger if you wish. Also known as Hot Whiskey if you use Irish whiskey or Grog if you use rum. Not just a cold and flu remedy.
Penicillin
A contemporary masterpiece first created in 2005 by Sam Ross at the renowned Milk & Honey bar in New York. This simply stunning cocktail 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. Shake together with ice and pour into a rocks glass or tumbler over a big chunk of ice. Garnish with ginger. Packed with honeyed richness, subtle smoke, and warming spice. Fabulous.
Rob Roy
Scotch whisky’s answer to the Manhattan. It was also created in New York but a decade later at the Waldorf-Astoria Hotel, where the Empire State Building now stands, in 1894. Mistakenly thought to be named after Scottish folk hero and outlaw Robert Roy MacGregor AKA Rob Roy. Instead, it was inspired by Rob Roy – a musical playing on Broadway at the time. Like the Manhattan, red vermouth and bitters are used. However, the rye whiskey is replaced with Scotch (a rich blend or Speyside single malt).
Rusty Nail
A Scotch whisky cocktail that is super easyto make – combine three parts Scotch whisky (a good blend or sweet Speyside single malt works very well) with one part of Drambuie whisky liqueur. It must be Drambuie otherwise it is not a Rusty Nail. The lovely honeyed and herbal notes of the liqueur add wonderful depth and complexity. Pour into a tumbler over ice and garnish with lemon zest. The Rusty Nail was made popular by Sinatra and the Rat Pack in New York during the 1950s and 60s.
