The Whisky Cocktail: A stone cold classic
On World Whisky Day it seemed wrong to mix up a cocktail with anything other than a whisky as the base spirit. Whilst enjoying the Glasgow 1770 Original Whisky earlier in the day with the Por Larranaga Petit Corona, the Whisky Cocktail was mentioned. It occurred to me that this was a classic cocktail I hadn’t yet had, and I really needed to correct that!
Being somewhat of a purist when it comes to my whisky, I rarely use a single malt or premium quality whisky in a cocktail if there are more than three ingredients including the whisky itself. Looking up the recipe for the Whisky Cocktail was interesting. If you type it into a search engine you get bombarded with a list as long as your arm of cocktails made with whisky. This included whiskey, bourbon, single malts, blended, flavoured and fruity whiskies. Not much help when I just wanted to mix myself a simple cocktail and kick back for the rest of the evening.
Within a minute I had given up and turned to one of my trusted cocktail books and hey presto: the original Whisky Cocktail was right there at the beginning of the whisky section. It listed bourbon as it’s first ingredient, which I thought was rather cheeky, but I’m not one to split hairs.
I had picked up a bottle of Haig Club whisky that was on offer a couple of weeks back. Having had a sip of it neat, my first impression was “it’s okay, but I’d probably mix it with something”. It is for this exact reason that I chose this as the base spirit for the Whisky Cocktail. The remaining ingredients were Southern Comfort, fresh orange juice and triple sec. With these lined up I was ready to shake up my cocktail and enjoy the remainder of my evening with a good cigar.
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THE WHISKY COCKTAIL RECIPE
2 measures whisky or bourbon
1 measure Southern Comfort
1 measure freshly squeezed orange juice
Dash of triple sec
Pour the liquid ingredients into an ice filled cocktail shaker and shake it vigorously until a good frost forms on the outside. Double strain into a chilled cocktail glass and garnish with a zest or slice of orange.