Whiskey Ginger

Ginger beer makes a hotter drink much closer to a Kentucky Mule, and you'll want lime juice rather than a wedge to keep it in line. Ginger ale is softer and lets the barrel character through. Both are correct. Pick the one you actually want.

Rye gives a drier, peppery version that stands up to sweeter ginger ales. Blended Canadian whisky mostly disappears. Irish whiskey is pleasant but light. If the bottle is old and heavily sherried, drink it neat instead and use something cheaper here.

Fill the glass. A half-empty glass of ice melts fast and turns the last third watery, while a packed glass chills quickly and then mostly stops melting. Cold soda into a cold glass also holds its carbonation longer, which is most of what you're tasting.

Stirring. Once the ginger ale is in, one gentle lift with a bar spoon is all it needs, and even that is optional if the whiskey went in first. Pouring the soda down the side of the glass instead of straight onto the ice helps too.

A classic Whiskey Ginger calls for 45 ml (1.5 oz) Bourbon, 120 ml (4 oz) Ginger ale. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Whiskey Ginger is roughly 12% ABV once mixed (before ice melt softens it further). That makes it about as strong as a glass of wine.

A Whiskey Ginger is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.