5 Mixers That Blend Well With Whisky – And 3 Which Never Will!
Of the different spirits that are used for blending cocktails, whisky is perhaps one of the most versatile. Not only can it be blended with colas, soda water and ice, it can also go well with mixers which carry a lot of flavour such as citrus juices, bitters and certain fruits like sweet macerated cherries or candied pineapples which act as cocktail garnishes.
These mixers are then among some of the most commonly used elements for making whisky-forward cocktails because they bring forth the flavours of this spirit while lending their own contrasting notes to the blend, to craft well-balanced mixes. Sweeteners like simple syrup or a dash of maple syrup or honey are also added to whisky-based cocktails because they can sweeten drinks whilst complementing these different flavours.
Over time, mixologists have then discovered that no matter what, there are some mixers which seem to go really well with whisky. Here are top 5 of these tried-and-true mixers:
Still Or Sparkling Water
One of the more obvious mixers that goes well with whisky is both still and sparkling water. Water manages to highlight the aromas of the spirit and open up its flavours, especially in the case of certain peated whiskies, leading to an exquisite tasting experience. Adding sparkling water to 30 ml good quality whisky has all the makings of a simple highball cocktail too, which is full of an interesting flavour and textural composition.
Club Soda And Carbonated Colas
Another excellent mixer with whisky, sparkling colas and club sodas bring an effervescence into cocktails containing this spirit, making its flavours more pronounced. These aerated mixers are most prominently used in highball cocktails to create clean drinks with a crisp flavour and smooth finish.
Lime Juice
Ranking high among some of the tried and tested mixers that go with whisky, lime juice is key in the making of different sour cocktails. It brings sourness and tang in whisky cocktails, balancing out some of the spirit’s caramelised and spicier flavours, adding acidity and brightness to blends.
Also Read: Mojito Cocktail Variations: Exploring Citrus Substitutions With Limes, Lemons, And Oranges
Classic Citrus Bitters
Such is the case with citrus bitters too, which provide whiskies with an additional tart note that manages to bring out the spirit’s flavours in a more pronounced manner. This leads to the creation of spirit-forward, bitter drinks which are nonetheless balanced as a result of the underlying citrusy finish brought forth by the bitters.
Ginger Ale Or Ginger Beer
Known for their slightly spicy and sharp flavours, ginger ale or ginger beer are suitable additions to Irish whiskies or bourbon. Their flavour notes add spiciness and zing to blends which goes well with the depth of the spirit.
And there remain some of those mixers, which no matter what a mixologist attempts to do, simply cannot blend well with whisky. Here are some of them:
Tonic Water
No matter what a mixologist tries to balance it out with, the quinine in tonic water refuses to pair with whisky. The botanical notes of tonic water clash with the smoky, spicy warmth of whisky’s more robust flavours leading to a rather clumsy mix. Tonic water cannot compliment whisky to the fullest and is best had with other botanically-infused spirits.
Tomato Juice
Try making a bloody mary using whisky and this will spell sheer mixology disaster. Tomato juice has umami and tangy flavours which cannot suitably contrast the smoky, woody or caramelised notes of whisky. So, tomato juice and whisky are two ingredients best kept away.
Milk And Buttermilk
Milk can curdle with the addition of whisky, which makes it one of those ingredients seldom used for blending whisky cocktails. Such is the case with buttermilk too, whose thickness cannot integrate with whisky. Either clarify buttermilk and milk or use cream-based liqueurs like Irish cream to integrate these dairy elements with whisky.
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