Best Whisky Cocktails: From Old Fashioned to Whisky Sour

Essential cocktails every man should know how to make. Whether you’re a whisky connoisseur or a cocktail enthusiast, this guide will introduce you to classic whisky cocktails, their history, ingredients, and the perfect occasion to enjoy them.

If you’re interested in exploring different whisky styles, be sure to check out our whisky styles page for a comprehensive overview. And if you’re in Sydney, don’t miss our curated list of the best whisky bars in Sydney for an unforgettable whisky tasting experience.

Quick links to the cocktail recipes below:

Old Fashioned

The Old Fashioned cocktail, a classic bourbon cocktail that has been savoured for over 200 years, is a testament to the timeless appeal of whisky. This cocktail is essentially a slug of whisky, seasoned and sweetened to perfection. It aligns with the first recorded definition of the cocktail category in 1806, which called for spirits, sugar, water, and bitters. The Old Fashioned hits all these marks, with whisky, sugar, water, and aromatic bitters.

Ingredients:

• 1 teaspoon sugar
• 3 dashes Angostura bitters
• 1 teaspoon water
• 2 ounces bourbon (or rye whiskey, if preferred)
• Garnish: orange twist

Method:

1. Add the sugar and bitters into a mixing glass, then add the water, and stir until the sugar is nearly dissolved.
2. Fill the mixing glass with ice, add the bourbon, and stir until well-chilled.
3. Strain into a rocks glass over one large ice cube.
4. Express the oil of an orange twist over the glass, then drop into the glass to garnish.

The Old Fashioned is a slow drink, perfect for winding down at the end of the night. It’s a classic that every whisky lover should know how to make. Whether you’re using good bourbon or rye whiskey, this cocktail is sure to impress.

Whisky Sour

The Whisky Sour is a classic cocktail that has been quenching thirst for over a century and a half. Its origins are somewhat unknown, but the first printed recipe appeared around 1862 in the renowned “Jerry Thomas Bartenders Guide”. The traditional Whisky Sour was made with whisky, lemon juice, sugar, and egg white, an ingredient that softens the tart flavour and creates a richer, smoother texture. Today, the egg white is optional, but it’s worth trying if you want to experience the original version of the drink.

Ingredients:

• 2 ounces bourbon
• 3/4 ounce freshly squeezed lemon juice
• 1/2 ounce simple syrup
• 1/2 ounce egg white (optional)
• Garnish: Angostura bitters

Method:

1. Add bourbon, lemon juice, simple syrup, and egg white (if using) to a shaker and dry-shake for 30 seconds without ice.
2. Add ice and shake again until well-chilled.
3. Strain into a rocks glass or a coupe.
4. Garnish with 3 or 4 drops of Angostura bitters.

The Whisky Sour is a light and refreshing cocktail, making it a perfect choice for a summer gathering. Its versatility allows for countless variations, so feel free to add your personal touch to this classic refreshment.

Manhattan

The Manhattan cocktail, born around 1880 in New York City’s Manhattan Club, has stood the test of time. This classic mix of American whiskey and Italian vermouth, enlivened with a few dashes of aromatic bitters, is a timeless and tasty cocktail. The Manhattan’s spicier, edgier profile makes rye whiskey a better choice than bourbon, but the choice is yours. A dash of orange bitters helps bring the whiskey and vermouth together seamlessly, while the brandied cherry garnish adds a touch of sweetness.

Ingredients:

• 2 ounces rye whiskey
• 1 ounce sweet vermouth
• 2 dashes Angostura bitters
• Garnish: brandied cherry (or lemon twist, if preferred)

Method:

1. Add the rye whiskey, sweet vermouth, and bitters into a mixing glass with ice and stir until well-chilled.
2. Strain into a chilled Nick & Nora or coupe glass.
3. Garnish with a brandied cherry (or a lemon twist, if preferred).

The Manhattan is a classic cocktail that has inspired countless variations. Whether you’re enjoying the original or exploring its many twists, the Manhattan is a cocktail that every whisky enthusiast should know how to make.

Rob Roy

The Rob Roy cocktail, similar to the beloved Manhattan, swaps American whiskey for Scotch. This seemingly minor change results in a notable and delicious difference. The Rob Roy is believed to have first appeared around 1894 at the Waldorf Astoria’s original location on Fifth Avenue. The drink was inspired by an operetta named “Rob Roy,” performed at the nearby Herald Square Theatre, loosely based on a Scottish folk hero named Rob Roy MacGregor.

Ingredients:

• 2 ounces scotch
• 3/4 ounce sweet vermouth
• 3 dashes Angostura bitters
• Garnish: brandied cherries

Method:

1. Add the scotch, sweet vermouth, and bitters into a mixing glass with ice and stir until well-chilled.
2. Strain into a chilled Nick & Nora or cocktail glass.
3. Garnish with speared brandied cherries.

The Rob Roy is a classic cocktail that every whisky enthusiast should know how to make. Its rich and warming flavours make it a perfect choice for a cosy evening.

Whisky Highball

The Whisky Highball is a simple yet elegant cocktail that has been a favourite for many years. Its simplicity lies in its ingredients – whisky and a carbonated beverage, usually ginger ale or club soda. The Highball originated in the late 19th century, and its name is believed to have come from the tall glasses in which it was served, which were known as ‘highballs’. The drink gained popularity in the early 20th century and has remained a classic ever since.

Ingredients:

• 2 ounces of whisky (preferably Japanese for an extra special touch)
• 4 to 6 ounces of ginger ale or club soda
• Garnish: lemon twist

Method:

1. Fill a highball glass with ice.
2. Add the whisky.
3. Top with ginger ale or club soda.
4. Garnish with a lemon twist.

The Whisky Highball is a versatile cocktail that can be enjoyed on any occasion. Its light and refreshing taste makes it a great choice for a casual get-together or a sophisticated gathering. So, whether you’re a whisky connoisseur or a cocktail enthusiast, the Whisky Highball is a must-try.

Mint Julep

The Mint Julep, a bourbon cocktail, is best known as the signature drink of the Kentucky Derby. However, its refreshing blend of bourbon, sugar, mint, and crushed ice makes it a delightful choice for any day of the year. The Mint Julep first gained prominence in the southern United States during the 18th century and has remained a popular choice ever since. Traditionally served in a rocks glass or a silver julep cup, this cocktail is a testament to the power of simplicity.

Ingredients:

• 8 mint leaves
• 1/4 ounce simple syrup
• 2 ounces bourbon
• Garnish: mint sprig
• Garnish: Angostura bitters (optional)

Method:

1. In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.
2. Add the bourbon then pack the glass tightly with crushed ice.
3. Stir until the cup is frosted on the outside.
4. Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters (optional).

The Mint Julep is a classic cocktail that offers a refreshing experience. Whether you’re watching the Kentucky Derby or simply enjoying a sunny afternoon, this cocktail is sure to delight.

Sazerac

The Sazerac, a close cousin to the Old Fashioned, has been a staple since as early as 1838. Trademarked in 1900 by the Sazerac Co., it was crowned the official cocktail of New Orleans in 2008. The first Sazeracs were made with French brandy—Sazerac de Forge et Fils—and contained Peychaud’s bitters, a bright-red concoction with flavours of gentian and anise. Over time, the French brandy was replaced with American rye whiskey, introducing a spicier note to the cocktail. This recipe combines equal parts cognac and rye, creating a cocktail that’s simultaneously soft and bold, smooth and brash—unmistakably New Orleans.

Ingredients:

• Absinthe, to rinse
• 1 sugar cube
• 1/2 teaspoon cold water
• 3 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
• 1 1/4 ounces rye whiskey
• 1 1/4 ounces cognac
• Garnish: lemon peel

Method:

1. Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
2. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
3. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
4. Strain into the prepared glass.
5. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.

The Sazerac is a cocktail that demands contemplation, so find a comfortable perch and savour it slowly. Its rich and warming flavours make it a perfect choice for a cosy evening.

Irish Coffee

The Irish Coffee, a classic cocktail that combines coffee with Irish whiskey, brown sugar, and lightly whipped cream, has been a favourite since the early 1940s. The cocktail is attributed to Joe Sheridan, the head chef of the restaurant at the Foynes Flying Boat terminal in County Limerick, who wanted to add a little local hospitality to the establishment’s coffee. The drink was later popularised by Pulitzer Prize-winning “San Francisco Chronicle” columnist Stanton Delaplane, who frequented the Buena Vista Cafe in San Francisco during the 1950s. The comforting blend of whiskey, caffeine, and cream has made the Irish Coffee a staple in bars worldwide.

Ingredients:

• 1 1/2 ounces Irish whiskey
• 2 teaspoons brown sugar
• Hot brewed coffee, to top
• Garnish: whipped cream

Method:

1. Fill an Irish Coffee mug with hot water, let sit for 2 minutes, then discard the water.
2. Add the whiskey and sugar to the heated glass, fill with the coffee, and stir.
3. Top with an inch of unsweetened lightly whipped cream.

The Irish Coffee is a perfect winter warming drink. Whether you’re looking to wake up on a cold morning or keep going after a long night, this cocktail is sure to hit the spot.

Boulevardier

The Boulevardier, a cocktail created by Erskine Gwynne, the publisher of “Boulevardier,” a magazine for expats living in Paris during the 1920s, is a variation on the classic Negroni. It swaps gin for whiskey, resulting in a rich and warming drink that is perfect for a chilly fall or winter evening. The cocktail, which employs whiskey, sweet vermouth, and Campari, is adored for its deft balance of bitter, boozy, and sweet. While the Negroni is crisp and bracing, the whiskey-based Boulevardier is rich and warming.

Ingredients:

• 1 1/4 ounces bourbon (or rye)
• 1 ounce Campari
• 1 ounce sweet vermouth
• Garnish: orange twist

Method:

1. Add bourbon, Campari, and sweet vermouth into a mixing glass with ice and stir until well-chilled.
2. Strain into a rocks glass over fresh ice.
3. Garnish with an orange twist.

The Boulevardier is a classic cocktail that every whisky enthusiast should know how to make. Its rich and warming flavours make it a perfect choice for a cosy evening.

Rusty Nail

The Rusty Nail, a potent after-dinner libation, is a simple combination of scotch and the scotch-based liqueur Drambuie. The cocktail’s lineage is contested, with many believing it was invented in 1937 for the British Industries Fair trade show. By the late 1960s, bars in New Orleans and New York were serving the concoction, and it was often credited to the clever bartenders at the 21 Club in Manhattan sometime in the early 1960s. The Rusty Nail is often associated with the Rat Pack, which may have been responsible for its wide appeal in those years.

Ingredients:

• 1 1/2 ounces scotch
• 3/4 ounce Drambuie

Method:

1. Add the scotch and Drambuie into a mixing glass with ice and stir until well-chilled.
2. Strain into a rocks glass over one large ice cube.

The Rusty Nail is a classic cocktail that every whisky enthusiast should know how to make. Its rich and warming flavours make it a perfect choice for a cosy evening.