Mixing whisky is not about ruining a good pour. It is about understanding what a whisky can do when it is paired with the right flavors. A good mixer can soften the alcohol, lift the sweeter notes, bring out spice, or turn a simple measure of whisky into something longer, lighter, and more refreshing.
That does not mean every combination works equally well. Some mixers can flatten a whisky, while others can bring it to life. So, today I am taking a look at what mixes well with whisky, the classic cocktails worth making, and the styles of whisky (and whiskey) that work best in different drinks.
What Mixes Well With Whisky?
You can get super experimental and make your own concoctions at home for the ultimate specialty experience. If you’re not into doing that, then we’ve broken down how some of the most common mixers can help the flavors in whisky and showcase something you might not have experienced before.
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READ THE STORYSoda Water
A great place to start. I wouldn’t just add soda to a neat pour of whisky, unless you’re into that flavor.
The addition of soda is typically used in highball cocktails with ice. It lightens up the mixture and can make the drink last longer as a result.
A single or double measure of a whisky of your choice, plus some citrus juice and bitters, lengthened with soda water. Delicious.
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Cola
This is the main starting point for a lot of us. Whisky and Coke, Jack and Coke, something else and Coke. We all do this because it’s a way to sweeten up a strong drink and make it a little easier on the palate.
One avenue many folks haven’t yet tried is peated whisky and cola. Cola works so well because it has vanilla in its recipe, and almost all whisky has some vanillin content from aging in American oak. Add peat into that and you get this sweeter approach to smokiness. Lagavulin, Talisker, and Johnnie Walker Black Label all do this so well.
Ginger Beer/Ale
Probably my favorite combination across all whisky styles. Ginger beer or ginger ale added to a neat pour of any style of whisky works so well. I love this with Irish whiskeys in particular, with a heavy twist of lime over the top. Another highball.
If you’re going down the bourbon or rye whiskey route, the ginger can help accentuate the sweet and spicy notes. You’ll need to get the measurements a little more exact here, as it can easily become too sweet or too spicy.
Bitters
Again, I wouldn’t just add bitters to a neat pour of something. It did work once for me when I ordered Macallan Gold at a bar. I really didn’t like it, so I added some Angostura and it made it better. But that’s not really the goal we should be aiming for.
Bitters are a prime cocktail ingredient. They’re also quite high in alcohol, typically 35% to 45% ABV. They’re very concentrated and allow citrus, bitter, sweet, and sour flavors to feel bigger within your drink. It’s like adding salt and pepper to a dish. They just elevate it, albeit very simply.
Sweeteners
Sugar works in almost the same way as salt. It helps flavors really step out of a mix. Make your favorite cocktail and add no sugar syrup. You’ll notice a taste and textural difference. Add a little bit at a time and you’ll feel it get to where you want it to be.
Sugar syrup can always be replaced by things like maple syrup or darker sugar alternatives.
Citrus
The tang of citrus is one of the most important factors in the cocktail flavor spectrum. It’s typically looked at as strong, meaning spirit, versus weak, meaning water or dilution, and then sweet, meaning sugar, versus sour, meaning citrus. Balancing these will give you the most ideal cocktail experience.
Think about a Daiquiri without citrus. It would just be a sticky mixture of rum and sugar. A Whiskey Sour without it would just be a strange, frothy mess. Citrus is key when it’s noted in any cocktail.
The Best Whisky Cocktails
Old Fashioned
The granddaddy of them all. The key tip for this one is to lead heavily with the spirit, such as a 60ml measure of your whisky or whiskey of choice. Keep your glassware cold and vary the sugar depending on how you feel. Sometimes you want it sweeter, sometimes not so much.
Manhattan
Rye whiskey, vermouth, bitters, and a cherry. It’s hard to mess this one up. For vermouth, go Italian and go red, classically. I prefer this drink sweet over dry, so a vermouth like Antica Formula or Cocchi Torino keeps this whisky martini on the friendlier side.
Whiskey Sour
Check out our in-depth piece on this for greater detail, but always use fresh lemon juice and make sure you hold on tight to that shaker when dry shaking. Irish whiskey is always the way to go if you want to make this light, sweet, and refreshing.
Highball
Keep this as simple as you can. Take a measure of something light and approachable. Japanese whiskies work so well here, something like Nikka Days. For a Scottish alternative, Compass Box Orchard House would be a great choice.
Use a double or single measure, depending on your day, add some lemon juice and peach bitters, then top this with ginger ale and garnish with fresh mint or lemon rind.
Rob Roy
A Manhattan, but with Scotch whisky. Same process, and I’d keep it on the sweet rather than the dry side. Johnnie Walker Black Label is great here, or you could get really experimental and go with 45ml of Bruichladdich Classic Laddie and 5ml of Port Charlotte. Make it bold. Make it powerful.
Penicillin
As much as I enjoy the flavor of ginger, I’ve never been able to get my ginger syrup made well at home, so buy some pre-made ginger syrup from Monin or whichever syrup brand you like.
Again, go with a smoky blend or something with exaggerated notes. That could mean something really earthy, really sherried, or really tropical from ex-bourbon casks.
Mint Julep
Woodford Reserve or Maker’s Mark. It has to be. As much as I love other brands, these two just rock the Mint Julep like no others.
Do not be shy with the mint. It’s the name of the drink, so throw those leaves in there. Crushing the ice is quite annoying, so if you can do it in advance then you’ll save a lot of time.
The Best Whiskies And Whiskeys For Cocktails
Bourbon is your friend in most situations. Because it’s both sweet and spicy, and typically has a higher ABV than many affordable Scottish and Irish counterparts, you get good flavors with dilution, citrus, and vermouths.
For lighter styles of these drinks, Irish whiskey is certainly a safe way to go. I don’t think I’ve ever made an Old Fashioned with Irish whiskey as I write this. I’ll change that tonight.
Rye whiskey is going to give you a more intense version of those classic cocktails. A rye Old Fashioned is a wonderful thing, or you could Sazerac it and split the base with 50% rye whiskey and 50% bourbon. It should produce some interesting results.
What To Mix With Whisky To Make It Taste Easier?
This is a great question, and it should be something that brands across the world look at more closely. The first experience of whisky is normally a young one, and it’s the most powerful drink on sale behind a regular bar.
The best way in is often a sweet mixer. Mix it with cola and see if you like it. If that’s solid for your palate, then you’re on the way. Slowly, you’ll probably mix less in and find yourself in a situation of neat appreciation, or adding water or ice.
Water is a great way to go. The flavors stay as they are, but you’re adding dilution to make things more approachable. Add as little or as much as you like.
I’m not a fan of whisky and ice, but that’s a personal dislike rather than a general whisky dislike. Ice will dilute your whisky more slowly, but it will also keep it cooler for longer. In my opinion, this can be a bad thing for flavor, but see if you like it.
Drink What Works For You
Whisky and mixing isn’t really about rules. It’s about what suits your palate at the time. I used to add so much sugar into Old Fashioned cocktails. As I’ve gotten older, I’ve added less because I want to taste more of the spirit and the bitters.
I also used to hate Negronis, but now I love them. So just keep trying things. You never know what will happen.
