Forget playing it safe. This is your sign to get bold with ingredients, rethink the classics and turn unexpected combos into your signature move.

Need a little inspiration? We’ve rounded up some of the most creative cocktails from the Ballantine’s drinks collection to kickstart your ideas. Let’s get shaking.

Remix a retro classic

Some of the best ideas start by looking back—and then flipping the script.

Take the Blue Monday, for example. This retro serve blends Ballantine’s Finest with Blue Curaçao, lemon juice and soda water to bring back something epic. It’s sharp, citrusy and seriously nostalgic. And that electric blue colour? It’ll steal the show at any World Cocktail Day gathering.

Tip: Don’t be afraid to embrace the throwback vibe. Vintage glassware, 80s playlists, neon lights—go all in.

Make an original your own

You don’t have to reinvent the wheel to create something memorable. Sometimes it’s just about adding a little local flavour. The Bobby Bru Whisky Sour gives the iconic Whisky Sour a Scottish upgrade. Our smooth, blended whisky meets lemon juice, sugar syrup and a pour of Irn Bru to create a rich, balanced drink with extra depth. It’s proof that even small tweaks can transform a classic into something new.

Tip: Try mixing your favourite flavours into drinks you already know to create your own signature spin.

Get bold with savoury flavours

Sweet cocktails get a lot of the spotlight, but savoury ingredients can open up a whole new world of creativity.

The Pickle Juice Martini dials it up with two main ingredients: Ballantine’s Finest and pickle juice (plus a bit of lemon and sugar to brighten things up). It’s salty, bracing and built for anyone who likes their drinks with a serious attitude.

Looking for a bigger kick? Check out the RZA Caledonia Caliente, a fiery mix of Ballantine’ 7 American Barrel, lime juice, sriracha and agave syrup. Plus a savoury hit of coriander that keeps things super fresh.

Tip: Think beyond fruit. Herbs, spices, brines and sauces can all be powerful tools for building flavour in your cocktails.

Play with sweet and spicy combos

Contrast is your friend when it comes to cocktail creativity. Sweet and spicy flavours together? Always a win.

The Brooklyn Mary proves it. This original reimagines the Bloody Mary, swapping vodka for whisky and layering in tomato juice, Worcestershire sauce and a hit of RZA presents: Ballantine’s x Flying Goose Sriracha sauce. Want more sweetness? Try the Hot Honey Sour. This spicy mix on a Whisky Sour adds a little spice to a teaspoon of honey to make it super warming.

Tip: Balance is key. When playing with spice, always pair it with sweetness or acidity to keep the drink refreshing. Check out more spicy whisky cocktails.

Mix unexpected textures

Texture is often the secret ingredient to a next-level cocktail. Smooth, creamy, silky, frothy—adding new textures makes your drinks feel bigger, richer and more memorable.

The Apple Cider Slushie is a perfect example. Ballantine’s Finest is blended with lemon, sugar and a generous pour of apple cider for a cocktail that’s reminiscent of your favourite childhood slushie drink.

Sticking to the nostalgia theme, our Whisky Chocolate Milkshake is where it’s at. Whisky, chocolate ice cream, milk and cream? It doesn’t get more creamy than that. Add extra texture to the milkshake with a Chip and Dip style garnish – we’re talking salty fries with sweet creamy shake. Perfection.

Tip: Don’t be scared to blend, shake or whip your ingredients to bring a new vibe to your cocktails. Or add a fun garnish to the glass.

Take inspiration from the kitchen

Some of the best cocktail ingredients are already sitting in your kitchen.

The Toasted Sweetcorn Old Fashioned leans into rich, savoury notes by mixing Ballantine’s whisky with toasted sweetcorn. It’s a clever take on the Old Fashioned, bringing unexpected smokiness and sweetness.

Or go even bolder with the Parmesan Espresso Martini. Ballantine’s whisky, coffee liqueur, espresso and a sprinkle of grated Parmesan create a drink that’s rich, salty and seriously sophisticated. It just works.

Tip: If it works on a plate, it probably works in a glass. Experiment with ingredients you’d usually associate with food for cocktails that are layered and unique.