6 whisky co*cktail recipes for World Whisky Day | Scotsman Food and Drink (2024)

It's world whisky day on Saturday 20 May, so we've put together a list of easy whisky co*cktails to showcase the versatility of our national drink.

World Whisky Day was established in 2012 by whisky author and consultant Blair Bowman, and falls on the third Saturday in May.

If you're looking for afforable drams to celebrate the day, then check out our selection. Or why not listen back to some whisky themed episodes of our podcast, Scran?

But if you're keen to put your home bartender skills to the test, then read on for some delicious whisky co*cktails.

Highlander’s Negroni

By Charlotte Davies, Head Sommelier at The Three Chimneys Restaurant

Whilst a negroni is traditionally made with gin and not whisky, we make an exception for this particular dram.

The Isle of Raasay is the Isle of Skye’s neighbouring island, just a short trip over on the ferry.

The Isle of Raasay whisky is matured in first fill Tennessee whiskey barrels and finished in first field Bordeaux red wine barrels; the whisky used in this recipe is a limited edition first release. Its lightly peated and its rich dark fruit flavours work perfectly with the bitter orange Campari and red vermouth.

Serves 1

Ingredients:

• 25ml Campari
• 25ml Antica Formula
• 25ml Isle of Raasay Hebridean Single Malt (Inaugural Release - 2020)

Method:

1. Fill an old fashioned glass or rocks glass with ice to chill.
2. To a mixing glass, add the Antica Formula, Campari & Whisky.
3. Fill the mixing glass with ice and begin to stir.
4. As the ingredients are mixed and start to incorporate, add a few extra ice cubes and continue to stir.
5. Fine strain with a hawthorn strainer and mesh over fresh ice in the rocks glass.
6. Garnish with a twist of orange peel, twisted over the glass to create an orange mist. Repeat steps 1-6 as necessary

Chivas Elderflower Highball

The Chivas Elderflower Highball is a simple refreshing co*cktail, infusing perfumey elderflower with crisp soda to elevate the honey and orchard fruit flavours in the Chivas 12 Year Old.

With the delicious speyside blend at its heart, the highball provides an excellent opportunity to experiment with new flavours, and this delicious elderflower serve is a great way to start your love affair with whisky co*cktails.

Ingredients

• 40ml Chivas 12
• 15ml elderflower cordial
• 140ml soda water
• Lemon zest, to garnish

Method

• Add Chivas and cordial to a highball glass and fill to the top with ice.
• Add soda water and give a small stir to blend ingredients.
• Add another cube of ice (if needed) to make sure the ice is tight and compact.
• Garnish with a lemon zest.
• Serve.

The Nc'nean Whisky Six

Rumoured as the new, modern way to drink whisky, the Whisky 6 gets its name from the ratios used in this simple co*cktail - two parts whisky (we recommend Nc'nean organic whisky, with flavours of citrus, peach, apricot and spice) and four parts soda water.

Ingredients:

• 2 parts Nc’nean (50ml)
• 4 parts soda water (100ml)
• Mint sprig to garnish

Method:
Fill a glass with cubed ice and add all the ingredients.

Gently stir then garnish with a fresh sprig of mint.

Rye Old Fashioned

Where would a list of whisky recipes be without a a classic Old Fashioned?

It’s believed that the Old Fashioned was the first whisky co*cktail ever invented, making it the perfect way to toast World Whisky Day.

To step it up a notch, why not use a dram of unique Arbikie Highland Rye in place of traditional barley whisky.

Ingredients

• 50ml Arbikie Highland Rye, or other rye whisky
• 2 dashes Angostura bitters
• 5ml sugar syrup
• Orange zest, to garnish

Method

1. Stir all ingredients together with ice in a mixing vessel.
2. Strain into a rocks glass with a large block of ice,
3. Garnish with orange zest.
4. Serve.

Bourbon Mint Julep

A refreshing summer co*cktail, the mint julep is a great way to use a sweeter whisky such as bourbon.

Ingredients

• 60ml bourbon
• A tablespoon of sugar syrup, to taste
• Crushed ice
• 10 mint leaves

Garnish: sprig of mint

Method

1. In a co*cktail shaker, shake the bourbon, mint leaves and sugar syrup with ice

2. Strain into a highball glass or julep tin filled with crushed ice.

3. Mix gently with a long-handled spoon and top with more ice.

4. Garnish and serve.

KC Colada

This vibrant Highball-style serve incorporates two of Benromach's most popular single malts alongside a complementary array of fresh, fruity ingredients.

Creator Sam Grundy-Glynn, bartender at Bar Swift, commented that he often combines Sherry and peat flavours in hiswhiskyco*cktails, praising the Benromach 10 Year Old for its skilful balance of both.

Ingredients

• 20mlBenromach 10 Year Old
• 20mlBenromach Contrasts: Peat Smoke
• 20ml Aperol
• 20ml Fresh Raspberry Syrup
• 20ml Lime Juice
• 40ml Coco Lopez
• 5ml Apple Cider Vinegar

Method

Shake and strain over ice. Serve in a highball glass.