Top Whisky Summer Cocktails

Scotland might be famous for its unpredictable weather, but this namesake cocktail is pure sunshine in a glass. Think of it as a Ballantine’s sour with a summer twist, thanks to its vibrant punch of fresh raspberries. 
 
Flavour profile: Crisp, fruity and just tart enough with a smooth finish. 
 
Ingredients 

50 ml Ballantine’s Finest 
12.5 ml fresh lemon juice 
10 ml sugar syrup 
6–8 fresh raspberries (or 25 ml raspberry purée) 
1 egg white (or 15 ml aquafaba for a vegan foam) 
Ice 

 
To make it, add Ballantine’s Finest, lemon juice, sugar syrup, the raspberries, and the egg white to a shaker without ice. Dry shake hard for 10–12 seconds to build that silky foam. Add ice, shake again until well-chilled, then double-strain into a rocks glass filled with fresh ice. 
 
Garnish with two fresh raspberries and a lemon wheel.

When the sun is high in the sky, that first sip of an ice-cold cocktail just hits different. We’ve gone big on the refreshment here, mixing Ballantine’s Finest with aromatic Lillet Blanc, plenty of fresh lemon, and a top-up of fizzy lemonade. It’s basically summer in a sip. 
 
Flavour profile: Crisp, citrusy, aromatic and easy-drinking. 
 
Best for: Group gatherings, garden parties and make-ahead hosting. 

This isn’t your average Mint Julep. We’ve taken the classic minty blueprint and added a fiery little surprise in the form of lime and fresh ginger. 
 
Flavour profile: Fiery ginger spice, zesty lime and a cool mint lift. 
 
Ingredients 

50 ml Ballantine’s Finest 
12.5 ml fresh lime juice 
10–12 g vanilla sugar (or 15 ml sugar syrup) 
3 slices fresh ginger 
8–10 mint leaves 
Crushed ice 
Mint sprig, to garnish 

 
To make it, place the ginger slices with the lime juice and vanilla sugar in the bottom of a julep cup or rocks glass. Add the mint leaves and gently press once to release the aromatic oils. Pour in Ballantine’s Finest, pack the glass with crushed ice, and stir well to chill. Top with a crown of crushed ice and garnish with a fresh mint sprig.

Summer is the perfect time to add a little heat to your glass. The Glenburgie Goose is sweet, sour, and a tad smoky – combining tropical mango with a sriracha-based kick that sets it apart from every other serve on the table. Unexpected? Yes. Delicious? Absolutely. 
 
Flavour profile: Sweet mango, sharp lime and a subtle chilli heat. 
 
Ingredients 

50 ml Ballantine’s 7 American Barrel 
80 ml mango juice 
25 ml fresh lime juice 
2 tsp sriracha-based chilli sauce (adjust to taste) 
Ice 

 
To make it, add Ballantine’s American Barrel, mango juice, lime juice and 2 tsp sriracha sauce to a shaker filled with ice. Shake hard until totally chilled. Strain over fresh ice into a tall glass and garnish with a fresh sprig of mint. 

The Whisky Peach Iced Tea is said to be a favourite of Wu-Tang Clan frontman RZA. Easy going and super-fast to build, this peachy long drink is perfect to sip on while the food is cooking on the fire. 
 
Flavour profile: Sweet juicy peach, bright citrus and smooth whisky warmth. 
 
Ingredients 

50 ml Ballantine’s Finest 
150 ml peach iced tea (still or sparkling) 
20 ml fresh lemon juice 
Ice 
Lemon wheel or peach slice, to garnish 

 
To make it, fill a tall glass to the top with ice. Pour in Ballantine’s Finest, fresh lemon juice, and peach iced tea. Stir gently until well mixed and garnish with a lemon wheel or peach slice.

Picture this: a warm evening, an unskippable playlist, and plenty of laughs while you pour out this fruity whisky and cranberry blend over lashings of ice. This crowd pleaser was made for long, lazy evenings with the whole crew. 
 
Flavour profile: Juicy red berries, floral elderflower and a cranberry-citrus finish. 
 
Ingredients (Serves 6) 

100 ml Ballantine’s Finest Whisky 
25 ml fresh lemon juice 
25 ml Crème de Mûre 
25 ml elderflower cordial 
50 ml cranberry juice 
250 ml soda water (to top) 
2 handfuls of sliced apple and mixed fresh red berries 
Ice 

 
To make it, fill a large pitcher to the top with ice and throw in the sliced apples and berries. Pour in Ballantine’s Finest, lemon juice, Crème de Mûre, elderflower cordial, and cranberry juice. Top up with soda water and give it a gentle stir to bring everything together before pouring into ice-filled tall glasses. 

We’re bringing a taste of the tropics to the classic scotch and lemonade combo. A splash of Ballantine’s Brasil adds a zesty lime kick and sweet vanilla creaminess that makes this drink feel like a VIP ticket to a summer festival. 
 
Flavour profile: Zesty lime, creamy vanilla and refreshing citrus fizz. 
 
Ingredients 

50 ml Ballantine’s Brasil 
150 ml lemonade 
Ice 
Lime wedge, to garnish 

 
To make it, fill a tall glass with ice. Pour Ballantine’s Brasil over the ice and top with lemonade. Stir gently to combine and finish with a fresh lime wedge.

In your bougie era? This bubbly cocktail is for you. Whisky meets prosecco in this effortlessly well-rounded serve, lifted with a hint of Italicus and finished with a rosemary garnish for that extra touch of sophistication. Told you it was bougie – this is a summer drink you won’t want to sleep on. 
 
Flavour profile: Bubbly prosecco sparkle, bright bergamot and a gentle herbal lift. 
 
Ingredients 

50 ml Ballantine’s Finest 
12.5 ml Italicus (or another floral liqueur) 
25 ml soda water 
50 ml prosecco 
Ice 
Rosemary sprig and orange wheel, to garnish 

 
To make it, fill a wine glass or tall glass with plenty of ice. Pour in Ballantine’s Finest and Italicus. Add soda water for a light lift, then top with prosecco for signature sparkle. Garnish with a rosemary sprig and an orange wheel, and serve straight away. 

A tangy twist on a legend. If you love the tropical hit of passion fruit and the perfectly balanced notes of chocolate, red apple, and vanilla in Ballantine’s Finest, this one is for you. The Passion Fruit Sour is tangy, refreshing, and looks incredible in a glass. 
 
Flavour profile: Punchy passion fruit and a velvety sour texture. 
 
Best for: Golden-hour sipping, dates, and anyone who loves a tropical sour. 

Light, clean and ridiculously cool. If you’re after a drink for a mellow hangout, the earthy, botanical notes of green tea blend perfectly with the red apple flavours of Ballantine’s Finest. 
 
Flavour profile: Earthy green tea, crisp apple, and a clean, soda finish. 
 
Ingredients 

50 ml Ballantine’s Finest 
50-100 ml chilled green tea (to taste) 
50-100 ml soda water (to top) 
Ice 
Lemon wheel or mint sprig, to garnish 

 
To make it, fill a tall glass with ice. Pour in Ballantine’s Finest and your chilled green tea. Top up with soda water, stir lightly, and garnish with a lemon wheel or mint sprig. 

Choosing the right whisky makes all the difference when you’re mixing lighter, fruiter summer drinks. Here’s a breakdown of our favourites:

A few simple prep steps will save you tons of effort when you’re making drinks outdoors:

What’s the best whisky for summer cocktails?
 
A light, approachable blended Scotch is usually the best option. Ballantine’s Finest is ideal for summer drinks thanks to its smooth profile and easy pairing with citrus, fresh berries, mint and sparkling mixers.
 
Can whisky cocktails be made ahead of time?
 
Yes. Pitcher drinks and punch bases are designed specifically for batching. Simply mix the whisky, juices and syrups in advance, keep the mixture chilled in the fridge, and only add ice and carbonated mixers right when you’re ready to serve.
 
How sweet should a summer whisky cocktail be?
 
Aim for balance rather than heavy sweetness. For a single serve, 10–15 ml of sugar syrup is a great baseline, especially when balanced against fresh lemon or lime juice.
 
Are whisky cocktails good for beginners?
 
Definitely. Summer serves like highballs, spritzes, lemonade mixes, and fruit-forward sours are some of the easiest ways to enjoy whisky, especially if you’re new to blended Scotch.