Of course, you could start with a neat whisky, and at this time of year, most bartenders would point you towards a lighter floral scotch – perhaps the freshly cut grass of a Speyside single malt, or the peach and summer fruits of a delicate Japanese whisky. From here, if you wanted to mix or lengthen your options, the scotch would go well in a classic highball. Done properly though. Keep all your ingredients (yes even the whisky) ice cold, add three large ice cubes to a chilled highball glass and then pour one-part whisky, stir gently and add three parts chilled soda or ginger ale.
If you’re mixing with a Japanese whisky, however, there’s a lot to be said for the relaxed approach of the mizuwari method. While the word itself just means ‘mixed with water’ the method goes so much deeper – think mindfulness with whisky. My favourite is the risshu style – a generous measure of Japanese whisky topped with soda, lemon and orange peel. Take your time over it. Build anticipation, and stir slowly throughout.
Not exciting enough for you? Philistine! Just kidding. Here are a few of our favourite whisky cocktails to brighten up your summer.