As a whisky tasting group we generally seem interested/preoccupied with the idea of purity and unadjusted flavour.  Ignoring momentarily when we add water…

The modern cocktail scene makes great use of nuanced addition of different flavour ingredients for light & shade, and creating complex and complementary drinks.

In this session we explore the idea of mixing whisk(e)y with a few of the world’s more popular mixers, and the wondrous flavour combinations than can be achieved.  For further information on this, the excellent book Whisky: The Manual by Dave Broom.

The combinations we tried were:

• Canadian Club mixed first with Fever Tree Ginger Ale, and then with Mr Kon Green Tea (both 1:2)
• Johnnie Walker Black Label with Fever Tree Ginger Ale, and then with Coconut Water (both 1:2)
• Kilchoman Machir Bay with Soda Water, and then with Coconut Water (both 1:2)
• Lagavulin 16 with Coca Cola (1:1)