Ginger ale is a classic pairing with whisky, because of the way they complement each other: the whisky brings spice and a bit of smokiness, which the ginger ale offsets beautifully (if you want a bigger gingery kick, use ginger beer instead). Cynar’s bittersweet, herbal tones and caramel, toffee and cinnamon notes, meanwhile, make it a great foil for scotch on a winter’s night.
Whisky and ginger highball
35ml blended scotch – I use Johnnie Walker Black Label
15ml Cynar, or other dark Italian amaro
2 drops vanilla bitters
Ginger ale, to top (I use Franklin & Sons), or good ginger beer
1 orange slice, to garnish
Pour the whisky, amaro and bitters into a long glass filled with ice, stir gently to dilute, and then add more ice. Top up with ginger ale, stir again and serve garnished with a slice of orange.
Source: The Guardian
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