9 not-so-sweet whisky cocktails for when you want a drink without the sugar

Pucker up, this sour cocktail is sure to get taste buds tingling. It’s citrusy, fresh and sour. Just what you need to refresh guests on a summer’s evening whilst the BBQ’s grilling. And you can whip up a round in seconds.
 
Whisky & Grapefruit is a super easy drink to make – no cocktail shakers needed. Simply mix Ballantine’s Finest with grapefruit soda to balance the sweet and sour notes (if you can’t find the fizzy version, make your own with juice and soda water). Add plenty of ice to cool things off and a juicy wedge of fresh grapefruit for extra punch.

Simple and refreshing. This zingy Whisky & Ginger Ale recipe is soon to be your new go-to, but don’t just take our word for it, try it for yourself!

This classic whisky drink is an age-old recipe beloved by those who prefer their sweetness on the bitter side. And if you like a Negroni, you’re going to love this one.
 
Meet the Boulevardier, a Parisian cocktail that takes us back to the Prohibition era. It uses a Negroni’s traditional ingredients of sweet vermouth and Campari, but this time mixed with whisky for extra warming smoothness. Garnish with orange peel for a sophisticated finish.

You can’t get a more bitter whisky cocktail than a Whisky Bitters. It’s simple and seriously good. Especially when you use Ballantine’s American Barrel whisky to add a soft, creamy depth to the bitters’ herbal twang.
 
This Old Fashioned style drink mixes scotch with Angostura. And yes there’s a dash of sugar syrup, but it’s just to keep things balanced.
 
Ingredients:

• 50ml Ballantine’s 7 American Barrel whisky


• 10ml Sugar Syrup


• 2 Dashes Angostura Bitters

• Fill a glass with ice and pour in your Ballantine’s whisky.


• Stir in your syrup and bitters.


• Stir for 1 min. Enjoy.

If you’re not into sweetness, we bet you’re into spice. So a chilli cocktail is probably up your street.
 
This fiery drink is seriously surprising in the best way possible. It’s got lime, chilli and coriander. Plus a dash of Sriracha Sauce for extra heat. A measure of Ballantine’s whisky brings the smoothness and there’s tons of ice to cool things down. What else could you need?
 
Ingredients:

• 50ml Ballantine’ 7 American Barrel


• 2tsp RZA Presents: Ballantine’s x Flying Goose Sriracha sauce


• 25ml Lime Juice


• 15ml Agave Nectar


• 25ml Pineapple Juice


• 1/2 inch Chilli Pepper Top


• Handful of Ice Cubes


• A Handful of Coriander

• Add a Chilli to your shaker and press with a muddler to extract the spice and flavour.


• Clap Coriander leaves in hand to release their fragrance. Add to shaker.


• Add 2 teaspoons of Sriracha, 15ml Agave Nectar, 25ml Lime Juice, 25ml Pineapple Juice and 50ml Ballantine’s 7 American Barrel to the shaker.


• Add ice to the shaker and shake to combine.


• Fine strain, and pour over fresh ice in a Rocks Glass.


• Use a fresh Chilli Pepper stem to garnish.

It doesn’t get less sweet than a Penicillin. This fiery drink is a modern-classic that’s here to stay.
 
First up is a mix of smooth whisky, spicy ginger and citrus lemon for a light yet spicy base. Then comes a float of peaty Islay whisky. This adds a big smoky kick to your first sip.
 
Keep to the recipe to make it a cocktail or reduce the amounts to make it a shot. You can also warm things up for a spicy take on a Hot Toddy – the perfect serve for chilly nights.

If you like spicy twists on your favourite cocktails, then you’ll love this spicy Whisky Sour. The go-to mix of whisky, lemon juice and sugar syrup gets a fiery boost from RZA Presents: Ballantine’s X Flying Goose Sriracha Sauce.
 
Sip alongside the best savoury snacks to serve with whisky and let the chilli heat do its thing. And when it comes to the garnish, we love a simple chilli powder sprinkle to add colour to the foamy top.

Swap the G&T for a W&T, the ultimate bittersweet whisky cocktail. This light and bubbly pairing only requires two ingredients; whisky and tonic. Plus a lemon wedge and ice to elevate those refreshing flavours.
 
When it comes to whisky, we use Ballantine’s Finest that has a fresh, floral finish and subtle sweetness to balance out the tonic’s twang. And if you want things extra aromatic, you can add a few dashes of herbal bitters.

Embrace the spice and embrace the whisky remix of this Spicy Bloody Mary. Another creation from our latest Ballantine’s X RZA collaboration, this cocktail comes with an extra kick from Sriracha Sauce.
 
It’s fiery, rich and savoury. Packed full of flavour that doesn’t scream sweetness. Serve brunch style or for an afternoon pick me up.
 
Ingredients:

• 50ml Ballantine’s 7 American Barrel Whisky


• 2tsp Sriracha sauce


• 50ml Tomato Juice


• 25ml Lemon Juice


• Salt & Pepper to Taste


• 3 dashes Worcestershire Sauce


• 1 Celery Stick


• Handful of Ice Cubes

• Fill your shaker with ice


• Add 50ml Ballantine’s 7 American Barrel to the shaker.


• Add 50ml of tomato juice to the shaker followed by 25ml Lemon Juice to the shaker and 2 teaspoons of Sriracha sauce to the shaker..


• Add 3 dashes of Worcestershire Sauce to the shaker. Then add salt & pepper to taste.


• Add ice to the shaker, close it and slowly shake for 1 minute.


• Strain into an iced highball glass.


• Garnish with a Celery Stick.