What Goes with Whisky?
We all love a dram here at Milroy’s. And yes – we often sip it neat. But there is one question we get asked a fair amount: What goes with whisky? If that’s on your mind too, you’re in luck. Because, in short, a lot works really well with whisky.
And so it should – whisky is often a pronounced, flavour-forward spirit that becomes deliciously refreshing when lengthened. For centuries people from the US to Japan have been enjoying Highballs, defined most simply as whisky with a mixer served over ice in a tall glass. We might be more used to sipping whisky neat today, but the concept of mixing it is far from a novel one.
That said, we’ve very happily conducted some fresh, highly scientific research into what we think works particularly well with whisky. The results are here for your delectation: eleven serves with a that simple formula: whisky + mixer + ice + glass. Give it a stir and away you go.
Some things to consider: what whisky are we talking about? A sweet, vanilla-forward bourbon will play more happily with some mixers than a heavily peated Scotch. Also personal flavour preferences are key here. If you’re more savoury toothed, a super sugary cola drink won’t be your cup of tea. So to speak.
And a note on ice: the bigger the chunks the better. It’s absolutely fine not to have access to bar-worthy ice. Just avoid the crushed stuff if you can, or your drink will dilute too quickly.
So take this guide with a metaphoric pinch of salt. Experiment. See what you like best. The most important thing: it’s your whisky. Enjoy it how you see fit!
Here we go. The best things to mix with whisky, in no particular order..!
Soda
An iconic pairing once commonplace down the local pub, whisky and soda is a match made in heaven. There’s science behind why: a lower proportion of alcohol in the glass means aromas are more easily released. And the neutrality of soda won’t mask them either. Don’t be afraid to play around with ratios: some like a two parts soda, one part whisky equation, while for others lengthening it out even more adds even more refreshment. If you’re feeling fancy, garnish with a citrus peel.
Try with: A more robust blended Scotch, like Johnnie Walker Black Label.
Tonic
Not just for gin! The bitterness of the quinine inherent in the tonic balances beautifully with sweeter whiskies, too. And although you might not immediately be able to taste it, there’s a sizeable haul of sugar in with the tonic. Again, have a play around with the ratios. Because tonic is that little bit more flavourful, you may need a dash more of the whisky for it to shine through. A citrus wedge works well as a garnish.
Try with: A lighter Irish style like Jameson, or a corn-forward bourbon like Balcones Baby Blue.
Ginger ale
A high-ranking favourite at Milroy’s, whisky and ginger ale is a go-to for many in the team. Even better, not only is it delicious, you literally cannot go wrong. It’s also an easy crowd-pleaser when entertaining. The recommended whisky will depend hugely on the recipe of the ginger ale – some are much ‘hotter’ than others. For those who like a bit of a kick, plump for a rye. If you like it smoother, a gentle single malt works perfectly.
Try with: A full-bodied rye like Rebel Straight, or a relaxed single malt Scotch like Auchentoschan.
Coconut water
While it may seem left field and a strange addition to the list, hear us out. Tropical lushness, refreshing length, soft texture – coconut water is the ideal summer pairing for Scotch whiskies. It’s also a great one to pre-batch if you’re entertaining. We love the creamy mouthfeel of this one, and can’t imagine why it’s not a summer staple the world over. Garnish with a wedge of lime to add even more of a lift.
Try with: An fruity single malt Scotch like Glenlivet.
Lemonade
When life gives you lemons, elevate it into a whisky and lemonade. The epitome of summer drinking, the zippy citrus zest paired with a more vanilla-forward whisky makes an ideal cooling sipper. If you want a more Instagrammable serve, give it a go with pink lemonade, although we reckon a traditional style just has the taste edge. Garnish with a rosemary sprig to bring in some savoury complexity.
Try with: A classic bourbon like Maker’s Mark
Cranberry juice
A powerhouse of a Highball-style serve, this one can be a LOT. It probably only comes recommended to those who already like the tart headiness of a cranberry juice. Don’t be afraid to add a touch of sugar syrup for balance or even a splash of soda to lengthen it a little. The cranberry juice-whisky combination is one to experiment with – but find the sweet spot and you’ll be glad you did.
Try with: A high rye bourbon like Bulleit
Pickle brine
A Pickleback is the deconstructed version of this: take a shot of whisky, followed by a shot of pickle brine. What was once a bar dare has turned into something really quite wonderful. So why not save the admin and combine the two from the get-go? A 50/50 split works ideally here. And no need for a garnish. This is all about rough and readiness.
Try with: The bartenders swear by Jameson.
Cola
The ‘Jack & Coke’ bar call is recognised the world over, and it is indeed a delight. But we’ve discovered a smokier side to the iconic whisky and cola combination: The Smokey Cokey. There’s just something about cola and peated whisky that resonates: the smoke weaves through the cloying sweetness, the component parts a perfect complement. Add a dollop of ice cream on top for added decadence.
Try with: Lagavulin 16. You’ll thank us.
Apple juice
Sometimes referred to as an Apple Jack, whisky and apple juice is a sweet serve, yes. But it’s also pretty lively, and works wonderfully with a rye whisky! If you’d rather dial down the spice, try it with classic Jack Daniel’s. We rate both combos with a traditional cloudy apple juice. It’s another one that can benefit from being lengthened out with a dash of sparkling water or soda. Pop in a cinnamon stick if you want a garnish.
Try with: Jack Daniel’s (for the Apple Jack name!) or Rittenhouse Rye.
Green tea
Popular in Japan for all the right reasons, a Green Tea Highball is long and refreshing, and the tea adds complementary complexity to the whisky. Ratio-wise, we think 50/50 cooled green tea and whisky, topped with a dash of chilled soda. If you can, use Sencha tea. Garnish with a lemon twist, or some sort of citrus sweet if you’re feeling whimsical.
Try with: A lighter style Japanese whisky like Suntory Toki
Coffee
An iconic pairing indeed. Whisky and coffee – aka the Irish Coffee – can be anything from an after-dinner staple to elevated to the high heavens with cream, nutmeg and all-manner of other toppings. All you really need is four parts freshly brewed coffee, one part Irish whiskey, and some lightly whipped cream for a float. You can stir in some sugar for good measure, if you like. Just always serve it hot.
Try with: A classic blended Irish whiskey like Tullamore DEW.
Don’t miss our tap takeovers! We always have Highballs available at our Soho and Spitalfields bars. Come and have a taste!