The A-Z of whisky mixers

Apple Juice (or Apple Cider): The tart, crisp sweetness of apple cider balances oak, spice and crisp autumnal notes of whiskies like bourbon, rye and smokier scotches. Served hot or cold, it’s just one reason apple and whisky make a dream flavour pairing.

Amaretto: With its distinct almond-marzipan flavour, Amaretto isn’t a soft drink mixer, but it’s an additional element that heightens the vanilla and caramel notes of a smoother scotch or classic bourbon. In fact, the pair go so well together it helped create the layered Godfather cocktail.

Beer: Beer and whisky together? Surely not. Well, actually, the pairing - under its moniker as a Boilermaker - has been popular for decades. A Boilermaker is essentially a combination of a neat whisky and a beer enjoyed together - either as one drink, after 'dropping' the whisky into the beer, or as a taste of whisky followed by a beer chaser.

Bitter Lemon: An elevated two ingredient drink that’s a step up from pairing your favourite whisky with a standard tonic or soda. The carbonation cuts through heavy spirits, while the tart citrus and subtle bitterness work with classic spices and notes of a whisky.

Blackberry Liqueur (Crème de Mûre): Essential for a Bramble cocktail, the dark, rich berries and fruitiness elevates lighter Scotches and smoother Irish whiskey.

Blackcurrant: Either in a warmed cordial juice or with a thick, pure syrup used in cocktails or as a fruity base to awaken depths of a whisky, blackcurrant is a great mixer for most whiskies. Darker whiskies - with deep plums, bitter chocolate and smoke - get a balancing sweetness. Lighter Scotches, with notes of caramel and vanilla, are given deeper, darker notes.

Coconut Water: Different kinds of island drinks collide in the best way. The tropical, summer breeze of a coconut water and the smoky, spiciness of a whisky pair surprisingly well, with the coconut water’s smooth, light taste mellowing the burn of high-proof whiskies without overpowering them.

Coffee: The backbone of the Irish Coffee or a modern Whiskey Espresso Martini. The bitterness and roasted notes of coffee mesh seamlessly with grain and oak.

Cola: You knew this one was coming. Is there anything more classic?

Cranberry Juice: Provides a sharp, tart contrast to smoky or peat-heavy whiskies.

Cream Soda: A retro favourite, a cream soda can really lighten up a whisky. A pairing that works especially well is a lighter, creamier whisky - think something with notes of vanilla, chocolate or even toffee. You'll end up with a drink that's almost evocative of a dessert or an after-dinner sweet treat.

Elderflower Liqueur (St-Germain): Adds a bright, floral, pear-and-citrus sweetness that lightens up heavier whiskies, making them feel fresh and summer-ready.

Ginger Ale: A milder, sweeter ginger option. Perfect for beginners who want a smooth, refreshing highball without too much spice.

Ginger Beer: The fiery sibling of ginger ale. The heavy spice kick of ginger beer stands up brilliantly to bold, high-proof bourbons or peaty Scotches (the Kentucky Mule).

Green Tea: A massive trend in Japan (the Highball Green Tea or Ochawari). The earthy, grassy notes of green tea cut the richness of Japanese whisky or blended Scotch.

Hot Chocolate: A decadent, cozy winter mixer. Spike a rich mug of hot cocoa with a heavy pour of bourbon or Irish whiskey and top with whipped cream.

Honey and Hot Water (Hot Toddy): While technically a diluent rather than a mixer, honey, lemon, and hot water transform a standard whisky into a beloved hot drink.

Iced Tea: A long-established favourite in the American South, long, hot summers are quenched with this pairing. Cold-brewed or lightly sweetened iced tea provides a tannic foundation that cuts right through whisky's oak and heat.

Jalapeño Juice: Briny, fiery jalapeño juice brings capsaicin heat and a vegetal bite that acts as a lively counterpoint to the warm caramel and vanilla inherent in aged whiskies. Consider pairing with a spicier or strong/bold whisky.

Kombucha: Packed with natural effervescence, organic acids, and funky tartness, kombucha and whisky share slow processes and time-honoured crafts. While the gut-friendly drink might feel like a Gen Z health fad, the tangy acidity lifts heavy whisky profiles, turning a dense dram into a complex, sparkling highball.

Lemonade: Paired with a lighter Scotch or a bourbon, this classic pairing just makes sense - a balanced blend of tartness and lightness, of sweet and sour.

Maple Syrup (with water): Think of using this pairing as a sweetened take on the Hot Toddy, opting for the syrup instead of a classic honey.

Mezcal: Technically a split-base cocktail - where two base spirits are brought together for one undeniable cocktail - mezcal’s green agave notes and wood-fire smoke weave seamlessly into oak-aged, camp fire whiskies.

Orange Juice: Less sharp than lemon or lime, OJ brings round citrus notes and natural fructose that highlight the inherent citrus peels found in many barrel-aged spirits.

Peach Juice and/or Syrups: Peaches share chemical flavour compounds that complement the vanilla, oak, and caramel notes in many whiskies, including bourbon and lighter, fruitier Scotches. It’s a really uncomplicated pairing that gives a clean mouthfeel - perfect for anyone wanting a longer serve without the tartness or tang of citric juices.

Peppermint (either tea, syrup or liqueur): The rush of the ice cold menthol versus the warmth of a whisky. An unusual but undeniable pairing on the palate, where the cool snap lifts heady, woody notes for a full flavour experience.

Pickle Juice: Sharp, salty, and savoury, this unexpected ingredient cuts through the alcohol burn and neutralises even the most peated or fiery of notes. The pairing is so legendary, the Pickleback drink has become a favourite of the bold and the adventurous worldwide. Typically served as a short serving of whisky followed swiftly by a shot of pickle juice. An acquired taste, perhaps.

Pineapple Juice: While best known as part of a tropical Piña Colada, pineapple juice - with its bromelain enzymes and natural sugars - create a rich, frothy texture when mixed with whisky, balancing tropical punch with dark oak tones and creating a surprisingly velvety, foamy mouthfeel.

Pomegranate Juice: Deeply tannic and dry, pomegranate juice offers a tart complexity similar to dark red wine or fortified casks, pairing well with heavy wood profiles.

Red Wine: Not a traditional mixer, red wine and whisky still mix to completely transform the experience of your favourite dram. Red wines can add deep, dark acidity that add a rich depth to sweeter, toffee whiskies. The pair are the foundation for another timeless cocktail, the New York Sour.

Root Beer: Packed with sassafras, wintergreen, sarsaparilla, and vanilla, root beer shares an intricate spice profile with charred oak barrels. Because of the similar notes in their flavours, it pairs best with a rye or a bourbon.

Soda Water: Two ingredients. A tall glass. A couple of thick cubes of ice. You’ve got yourself the most tantalising highball. What’s more, once you’ve paired these two together, experiment with further flavour exploration by adding different bitters, syrups or finishing touches.

Teas (notably Earl Grey, green tea and spiced teas): A range of teas, with their complex spices, and dry floral or herbal nuances, provide notes that add depth, structure and complexity to a range of whiskies. From the bergamot in Earl Grey to the warming spices in Chai, a dram can really get stirred up.

Tomato Juice: Your favourite whisky and this brunch-staple paired together creates a thick, savoury, umami-rich drink that balances bold, oaky flavours effortlessly.

Tonic Water: Perhaps a controversial addition, tonic water and whisky - despite long-held attitudes - do work together. Sometimes. When it’s a lighter, fruitier whisky, the signature bitterness provides a bright contrast - similar to how it works against the juniper of a gin.

Water: The source of life. The water of life. There’s a reason most whisky tastings include combining the two. When bringing the two together, always start slow. Add a few drops and see what happens to the aroma, to the colour, to the taste. As you experiment further, you’ll find a balance that feels perfect for your palate.

Watermelon Juice: Watermelon juice - when fresh - is an inspired mixer because it can add plenty of liquid volume to a drink (perfect for when you want a more relaxed, tall drink) without overpowering any of the founding flavour notes. Watermelon is sweet, but clean. It’s not as tart or as thick as other fruit juices, and leaves a clean, fresh mouthfeel.

Yuzu: As a result of the boom in Japanese whiskies, this Asian-inspired pairing has popped up at bars and restaurants around the world. Yuzu tastes like a cross between lemon, mandarin orange, lime, and grapefruit. The sharp acidity cuts through the heavy sweetness and oily mouthfeel of aged whiskies.