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5 classic whisky cocktails you need to celebrate whisky

Gone are the days when whisky was strictly served neat or on the rocks. Whisky cocktails are making a comeback on menus across the world and it’s time to get involved! World-class bartender and whisky guru, Ali Reynolds, reveals his favourite Scotch serves and discusses why this is one trend you need to try.

Why whisky cocktails?

Believe it or not, the recent rise of the whisky cocktail isn’t a new phenomenon. Whisky cocktails have been around for well over a century and were particularly popular in the 1930s before gin and vodka took over. These serves are experiencing a welcome revival at the moment, with exciting twists on classics like the Old Fashioned and the Whisky Sour popping up on menus in some of the world’s best bars.

Whisky is an extremely varied spirit and has lots of different flavours for you to experiment with when creating new serves. Whisky cocktails are also a great way to refresh your menu, showcase your skills and make your venue stand out. These serves can be tailored exactly to your customers’ tastes, providing a great way to introduce first-time whisky drinkers to the category – or even surprise lifelong whisky lovers.

Fancy introducing some new whisky serves to your venue? Download a free menu and recipe cards now.

Five sensational scotch serves

Here are five of my favourite classic whisky cocktails, each with a different style and flavour, so you’re bound to find one to suit every customer!

Morning Glory Fizz

This is a great example of a delicate Scotch drink. Fresh citrus and floral flavours are all perfectly balanced together in a tall drink that is topped with soda.

RECIPE

60ml JOHNNIE WALKER BLACK LABEL SCOTCH WHISKY

10ml Lemon juice

10ml Lime juice

15ml Sugar syrup

20ml Egg white

1 Dash of absinthe

METHOD

Shake all ingredients without ice.

Shake with ice and strain.

Top with ice cold soda

Garnish with lemon zest

15.8 grams of alcohol*(according to mls of the serve)


Rob Roy

Created at the Waldorf Astoria, where the Empire State Building now sits, this cocktail is essentially a Manhattan with Scotch replacing bourbon. I certainly can’t argue with that!

60ml JOHNNIE WALKER BLACK LABEL SCOTCH WHISKY

30ml Cocchi americano

2 Dashes peychaud bitters

METHOD

Stir over cubed ice

Strain into a chilled martini glass

18.9 grams of alcohol*(according to mls of the serve)


Cameron’s Kick

This cocktail combines two great whisk(e)y nations - Scotland and Ireland and with the addition of sweet almond and fresh lemon flavours this is the perfect serve to offer customers who are looking for something different.

30ml JOHNNIE WALKER BLACK LABEL SCOTCH WHISKY

30ml ROE AND CO IRISH WHISKEY

15ml Orgeat

20ml Lemon juice

METHOD

Shake all the ingredients and strain over ice.

Garnish with a lemon twist.

20 grams of alcohol*(according to mls of the serve)


Blood and Sand

When it comes to classic Scotch cocktails, the Blood and Sand is at the top of the list. Its history is somewhat blurry, but it’s generally accepted that the name was inspired by the movie Blood and Sand.

RECIPE

25ml CLYNELISH 14 YEAR OLD SCOTCH WHISKY

25ml Orange juice

25ml Vermouth

25ml Cherry liqueur

METHOD

Shake all ingredients over ice.

Fine strain into a chilled martini glass.

Garnish with orange and lemon zests

12 grams of alcohol*(according to mls of the serve)


Scotch Highball – (Mizuwari)

Evidence that Scotch is the perfect drink of choice for a warm summer’s day – or any day for that matter! Concocted in Japan, the Mizuwari serve comes from the words mizu (water) and wari (divide). Great Scotch over clear cut ice and chilled soda water with a simple lemon twist is my favourite whisky highball to offer customers.

RECIPE

60ml TALISKER 25 YEAR OLD SCOTCH WHISKY

Ice cold sparkling water on the side

METHOD

Pour Scotch over clear block ice in a highball glass.

Zest lemon over the top.

Serve with stirrer and ice cold sparkling water.

18.9 grams of alcohol*(according to mls of the serve)


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(*One standard drink contains 8g of alcohol)

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