A Mixologist Offers 10 Simple Whiskey Cocktails To Make With Only 3 Ingredients

As bartenders worldwide create increasingly unique cocktails to delight and impress drinkers, a misconception has developed. Mixologists continue to experiment with novel ingredients and techniques, some of which wouldn't be out of place in a laboratory, leading us to believe that the more complex a cocktail is, the better it will taste.

While some of these complicated concoctions are genuinely delicious, one only needs to look at a list of classic cocktails to see that the majority of them have one thing in common — they're surprisingly simple. Many of the most beloved cocktails contain just a handful of ingredients, and the old-school favorites tend to use base spirits that have been ubiquitous for centuries. Gin and rum are particularly popular, but whiskey is one of the most common cocktail liquors. 

I spent over a decade working and managing at a wide variety of cocktail bars around the world — some with seemingly unlimited budgets, others with barely enough shelf space for the basic spirits. This experience taught me that even with a relatively sparse inventory, it's possible to craft a solid array of cocktails while saving both space and money. Not everyone has room for a packed bar, but this shouldn't hold back lovers of whiskey cocktails or bartenders with limited supplies. I've compiled a list of world-class whiskey cocktails that you can whip up with minimal experience, few specialist tools, and only three simple-to-source ingredients.

Of all the cocktails in this article, the whiskey highball is arguably the easiest to put together. Consisting of only whiskey and sparkling soda water over ice, and a wedge of fresh lemon or lime, the highball is the embodiment of elegance.

You'd be forgiven for asking if there's a difference between a highball and a whiskey soda, and the answer is something that's been hotly debated. Most in the cocktail industry agree that it comes down to the level of care and craftsmanship put into making the drink. This is a big part of why the highball is so popular in Japan, where mixologists craft the cocktail as an art form. 

The highball is a way to enjoy the more delicate aspects of whiskey, with the soda water reducing the harsher elements of the spirit. The soda's effervescence is a key aspect of the cocktail, which is why your choice of water is especially important. You want a soda that maintains its sparkle without going flat before you finish your drink — but at the same time, you should avoid over-carbonated options with coarse, sharp bubbles that overpower the whiskey. The recipe requires what's known as a highball glass, which is a tall, narrow vessel with straight sides. Fill the glass with ice, then pour in 2 parts soda and 1 part whiskey; the trick is to gently mix the ingredients to avoid killing the carbonation by over-stirring. You can garnish the cocktail with your citrus of choice. 

There are few drinks as iconic as this rye-based tipple, and while it's hard to pin down the Manhattan cocktail's true origin, that hasn't stopped it from remaining a fan favorite for over a century. Three ingredients is all it takes to create a rich, boozy concoction that oozes charm and sophistication.

The classic Manhattan recipe calls for rye whiskey as a base spirit. While bourbon or Canadian whisky will do the trick, rye has a more powerful, spicy profile. These characteristics are important because the whiskey needs to stand up to the next ingredient down the list — sweet vermouth. Fortified with sugar, herbs, and extra alcohol, sweet vermouth is a fortified wine with roots stretching back to Turin, Italy, in the late 18th century. Like many alcoholic beverages of the era, it was first promoted as a medicinal remedy, before finding popularity as an aperitif. When vermouth finally made its way over to America in the 19th century, it wasn't long before bartenders experimented with the concoction, and we can thank one of those mixologists for the Manhattan. 

To make a Manhattan at home, pour 2 ounces of rye and an ounce of sweet vermouth into a mixing glass filled with ice, then add a couple dashes of Angostura bitters to tie the flavors together. Next, stir the ingredients until they're well-mixed and diluted to the appropriate strength. Finally, strain the liquid into a coupe cocktail glass, using a fine mesh strainer to filter out any remaining ice. 

Upon hearing the recipe, one would be forgiven for thinking a Boulevardier was merely a twist on the more popular Negroni cocktail. However, despite consisting of equal parts Campari, sweet vermouth, and bourbon whiskey — as opposed to the Negroni's gin — the Boulevardier cocktail's history was developed independently.

Attributed to an American expat living in Paris in the 1920s, free from his homeland's Prohibition era, the Boulevardier still retains the best features of a Negroni. The strikingly bitter Campari and fruity sweet vermouth are still an integral part of the cocktail's makeup. However, changing the base spirit from gin to bourbon adds a slightly sweeter element to the drink while reducing its more herbaceous qualities. Because bourbon tends to have a less pronounced flavor profile than gin, many bartenders will slightly adjust the 1:1:1 ingredients ratio by increasing the amount of whiskey. 

There are plenty of excellent bourbons for a Boulevardier, but the key is choosing one that aligns with your preferred tastes. In general, high-rye bourbons have more of a spicy kick that can stand up against the cocktail's other ingredients, but feel free to choose a corn- or wheat-forward whiskey for a sweeter, smoother profile to temper the astringent Campari. Making a Boulevardier is incredibly simple — just stir your ingredients with ice until chilled and diluted. Some folks prefer theirs on the rocks, like a Negroni, but you can also strain it into a coupe to enjoy it straight up.

Named after Francis Ford Coppola's iconic movie, the Godfather cocktail first hit bars during the 1970s. It shares a template with the rusty nail, consisting of Scotch whisky, a liqueur, and a citrus twist, but it's generally sweeter and more approachable than its predecessor.

Instead of Drambuie, the Godfather uses amaretto, a bittersweet Italian liqueur that boasts strong notes of almond. However, despite its flavor, amaretto typically contains no nuts whatsoever, achieving this taste profile from apricot kernels instead. The smoky, toffee-like qualities of Scotch pair perfectly with the rich amaretto, which in turn balances out the harsher elements of the base spirit. 

Despite only consisting of three ingredients, the Godfather is another cocktail that offers remarkable versatility, as you can change the style of the Scotch and the ratios of the two liquid ingredients to tailor the drink to your preference. Although some recipes call for a 2:1 ratio of Scotch to amaretto, this gives the cocktail a sweet, dessert-like profile, so you may want to lower the amount of the liqueur if you're after a drier, whisky-forward tipple. The mixing technique for a Godfather is identical to the rusty nail — stir the Scotch and amaretto over ice in a rocks glass until chilled and diluted, then garnish with an orange peel to bring out the dried fruit flavors present in the base spirits. 

You may already be familiar with the Moscow mule, a classic cocktail that deftly combines vodka and spicy ginger beer, cut with fresh, citrusy lime juice, and served in a stylish copper mug. As you can probably guess, the Kentucky mule swaps vodka for bourbon, resulting in a cocktail with a whiskey twist that remains equally refreshing.

Using bourbon in a mule cocktail gives it a sweeter profile, and offers a wider and richer range of flavors expected from the whiskey. Although rye whiskey works as well, its inherent spice is amplified by the fiery ginger, so you may want to avoid this unless you prefer a more intense drink. In regards to the copper mug, its purpose is twofold. First, the metal vessel helps to insulate the liquid within, keeping it colder for longer, which is especially handy if you're enjoying your mule on a hot summer's day. The second reason is that, according to some bar professionals, the copper oxidizes when it comes in contact with alcohol, enhancing the aromas and flavors of the beverage. 

That said, if you don't happen to have a copper mule mug, a rocks glass or highball will do the trick. Whichever option you pick, pour in 2 ounces of your favorite bourbon and about half an ounce of fresh lime juice. Next, fill the cup with ice, top it off with your preferred ginger beer, and stir your ingredients until they're fully combined, and the cocktail becomes sufficiently cold.