A Whisky Ginger is exactly what it sounds like: whisky lengthened with ginger ale. A light Japanese blend keeps the drink clean and refreshing, with the ginger ale bringing sweetness and a gentle spice.
It is not a traditional Japanese serve in the same way as Mizuwari or a Highball, but it fits naturally into Japanese whisky drinking because it keeps the spirit prominent while making it long, cold and food-friendly.
How to make it
What you need
- 45 mlJapanese whiskyA light blended whisky works best. Something clean, slightly fruity and not heavily peated.
- 100 mlchilled dry ginger ale
- 10 mlfresh lemon juice
- to fillhard, clear ice
- 1lemon peel or thin lemon wedge per glass, for garnish
1.5 standard drinks in total, 1.5 per serve, based on the recipe's alcohol strengths. Australian guidelines: no more than 10 a week, 4 on any day.
Method
- 01Fill a tall glass completely with ice and let it chill.
- 02Add the Japanese whisky and lemon juice.
- 03Pour in the chilled ginger ale slowly.
- 04Give it one gentle stir from the bottom to combine.
- 05Express a lemon peel over the glass and drop it in, or garnish with a thin lemon wedge.
What to make it with
Blended bottles in stock today, cheapest first. Prices are checked daily, so this is what the drink actually costs to build right now.
