Six classic whisky cocktails everyone should know how to make

From humble beginnings in 1st century ancient Greece, to being perfected in 15th century Scotland and peaking in popularity during 1920’s Prohibition in the United States, whisky still remains one of the most-consumed spirits in the world. Whisky’s flavour is a complex symphony of warmth, with notes that can range from smoky to sweet, floral to earthy. Depending on its origin, it might bear hints of vanilla, caramel, oak, peat, or fruit. Its finish can be spicy, smooth, long, or abrupt. Every sip is a unique experience, so it’s no surprise many classic cocktails have it as a key ingredient. Don’t get me wrong, a glass of Laphroaig whisky on the rocks or Hibiki Santory neat is delicious, but classic whisky cocktails are classic for a reason. So if you’re a whisky lover, looking to beef up your home bartending skills or need a delicious beverage for your next dinner party, here are six classic whisky cocktails everyone should know how to make. 

 

Rob Roy

First up is the Rob Roy, an American classic that first made a splash on the bar scene in the late 1890’s. According to Frank Caiafa, a former New York City bartender and author of The Waldorf Astoria Bar Book,  the drink got its name from the Rob Roy operetta that was playing at the nearby Herald Square Theatre at the time. Loosely based on a Scottish folk hero, the operetta tells the tale of a Robin Hood-like figure named Rob Roy MacGregor. Its taste profile is similar to a Manhattan’s except the bourbon or rye is swapped for Scotch whisky (a small change that’s big on flavour). Here’s what you’ll need:

Ingredients:

• 60mls of Scotch whisky
• 20mls of sweet vermouth
• 2-3 dashes of Angostura bitters
• Maraschino cherry for garnish

Method:

• Fill a mixing glass with ice.
• Pour the Scotch whisky, sweet vermouth, and Angostura bitters over the ice.
• Stir the ingredients together until well chilled. This usually takes around 30 seconds.
• Strain the cocktail into a chilled martini glass or a rocks glass with fresh ice, depending on your preference.
• Garnish with a maraschino cherry.

Depending on the Scotch you choose, it can be smoky, sweet, or somewhere in between, making it the perfect accompaniment to a mature aged cheese board or fruit-based dessert. 

 

The Boulevardier Cocktail

The Boulevardier is a classic whiskey cocktail that has a wonderful balance of bitter and sweet.  It’s believed to have been invented by an American expatriate, socialite and writer living in Paris in the 1920’s named Erskine Gwynne. However, the Boulevardier cocktail recipe itself was first published in Barflies and Cocktails, a 1927 book by Harry MacElhone, who was the owner of Harry’s New York Bar in Paris, a popular spot for American expatriates. In the book, MacElhone credits Gwynne with the creation of the cocktail. Here’s how to make it:

Ingredients:

• 45mls of Bourbon or Rye Whiskey
• 30mls of Campari
• 30mls of Sweet Vermouth
• Orange peel for garnish

Method:

• Fill a mixing glass with ice.
• Pour the whiskey, Campari, and sweet vermouth over the ice.
• Stir the ingredients together until the outside of the glass is cold to the touch. This usually takes around 20-30 seconds.
• Strain the cocktail into a chilled coupe glass or a rocks glass over a large ice cube, depending on your preference.
• Express the oils from an orange peel over the drink, rub it around the rim of the glass, and then drop it in as a garnish.

The Boulevardier is essentially a whiskey-based version of the Negroni and it’s a great cocktail to enjoy in Melbourne’s cooler months due to its rich, warming flavours. 

 

Highball

If you’re looking for a classic whisky cocktail with a lighter flavour, then the Highball is for you. The name ‘highball’ likely comes from the serving glass, which is taller than typical whiskey glasses. But the cocktail itself originated in the United Kingdom in the late 1880’s with the invention of its key ingredient: soda water. When black market sales of scotch exploded during Prohibition, this iconic scotch and soda mix became a favourite of many thirsty American citizens; the rest they say is history. The Highball is a classic and simple whiskey cocktail that is refreshing and easy to make. Here’s the recipe:

Ingredients:

• 60mls of Whiskey (Japanese Whisky, Scotch, or Bourbon work well)
• 120-180mls of chilled club soda or ginger ale, to taste
• Lemon wheel or cherry for garnish (optional)

Method:

• Fill a highball glass to the top with ice cubes.
• Pour the whiskey over the ice.
• Top up the glass with your choice of club soda or ginger ale, depending on your preference. The traditional choice is club soda, but ginger ale will give a sweeter, spicier flavour.
• Stir gently to mix, taking care not to “bruise” the carbonation out of the soda.
• Garnish with a lemon wheel or cherry, if desired.

The Highball is a versatile drink that allows for a lot of variation, so feel free to experiment with different types of whiskey and different ratios to find the perfect balance for your palate. Enjoy responsibly!

 

Sazerac

Did you know the Sazerac is often referred to as ‘America’s first cocktail’? Originating in mid-19th century New Orleans, it was initially made with cognac and bitters, but the recipe changed to rye whiskey in the 1870’s due to a grape-eating pest epidemic that affected Europe’s vineyards. Today, the Sazerac remains a staple of New Orleans cocktail culture and became the city’s official cocktail in 2008. Here’s how you make one: 

Ingredients:

• 60mls of Rye Whiskey
• 1 sugar cube
• 2-3 dashes of Peychaud’s Bitters
• 1 dash of Angostura Bitters
• Absinthe, to rinse
• Lemon peel, for garnish

Method:

• Chill an old-fashioned glass by filling it with ice and letting it sit while you prepare the rest of the drink.
• In a separate mixing glass, muddle the sugar cube and the bitters together until the sugar has mostly dissolved.
• Add the rye whiskey to the mixing glass and fill it with ice. Stir well.
• Discard the ice from your chilled glass and rinse it with absinthe, pouring out any excess.
• Strain the whiskey mixture into your absinthe-rinsed glass.
• Twist a piece of lemon peel over the glass to express its oils, rub it around the rim of the glass, and then drop it in as a garnish.

This cocktail is rich in history and flavour. The combination of rye whiskey and anise-flavoured absinthe gives it a unique taste, while the sugar and bitters balance it out. 

 

Rusty Nail

The origins of the Rusty Nail cocktail are somewhat unclear, as is the case with many cocktails. And don’t let the name put you off, the recipe is simple and delicious, consisting of Scotch whisky and Drambuie, a liqueur that’s also made from Scotch whisky, honey, herbs, and spices. The Rusty Nail is believed to have been created in the 1930s or 1940s and is often associated with the Rat Pack since it was the favourite beverage of Frank Sinatra, Dean Martin and Sammy Davis Jnr. Here the recipe:

Ingredients:

• 45mls of Scotch whisky
• 20mls of Drambuie
• Lemon twist or cherry for garnish (optional)

Method:

• Fill an old-fashioned or rocks glass with ice cubes.
• Pour the Scotch whisky and Drambuie over the ice.
• Stir gently to combine.
• Garnish with a lemon twist or cherry, if desired.

Regardless of its origins, the Rusty Nail is a classic cocktail that has stood the test of time. Its simplicity and the smooth blend of Scotch whisky and sweet, herbal Drambuie have earned it a place on our classic whisky cocktail list.

 

Old Fashioned

Last but not least is the OG whisky cocktail: an Old Fashioned. The classic mix of whiskey, bitters, water, and sugar was popularised in Louisville, Kentucky, with the iconic US social venue the Pendennis Club claiming to have invented the recipe. You simply can’t call yourself a classic cocktail lover without trying an Old Fashioned. Here’s how you can make it at home:

Ingredients:

• 60mls of Bourbon or Rye Whiskey
• 1 Sugar Cube
• 2-3 dashes of Angostura Bitters
• Few dashes of water
• Orange twist for garnish
• Cherry for garnish (optional)

Method:

• Place the sugar cube in a heavy-bottomed rocks glass.
• Add the Angostura bitters and a dash of water.
• Using a muddler or the back of a spoon, crush the sugar cube and mix it until it’s dissolved.
• Fill the glass with ice cubes.
• Pour the whiskey over the ice.
• Stir well to combine and chill the drink.
• Twist an orange peel over the glass to express its oils, rub it around the rim, and then drop it into the glass.
• Optionally, garnish with a cherry.

The Old Fashioned is a cocktail that truly lets the whiskey shine, so it’s worth using a good quality bourbon or rye. Enjoy this timeless classic responsibly!

 

So there you have it – six classic whisky cocktails, each boasting a unique origin story and composition. From the American Rob Roy and the French expat’s Boulevardier, to the British Highball and the all-American Sazerac, these are a must-master for anyone who loves this iconic spirit.

 

// BRANDED CONTENT