Whiskey Mac
A Whiskey Mac combines equal measures of Scotch whisky and ginger wine directly in a rocks glass for a short drink with warm ginger spice.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a rocks glass if you prefer a cold serve.
Measure the whisky and ginger wine into the glass.
Stir the two liquids together and serve; add ice only if desired.
A thoughtful finish
- Use ginger wine rather than ginger ale, beer or syrup.
- Measure both ingredients so the equal-parts formula stays repeatable.
- Ice is a serving option in the company recipe; choose it deliberately.
Common mistakes
- Using ginger beer produces a carbonated long drink rather than this short wine-and-whisky blend.
- Replacing ginger wine with syrup removes an alcoholic ingredient and increases sweetness.
- Treating every published Whiskey Mac as equal parts overlooks other documented ratios.
A few good questions.
Does Whiskey Mac use ginger beer?
No. This recipe uses alcoholic ginger wine.
Is it served with ice?
Ice is optional in Stone’s company recipe.
Are the whisky and wine equal measures?
They are in the cited Stone’s build; Difford publishes a different 45 ml to 30 ml formula.
Do I shake a Whiskey Mac?
No. Mix this version directly in its serving glass.
Variations
- With ice — serving option — Add ice after mixing if desired, as permitted by the company recipe.
- Difford’s alternative ratio — Difford uses 45 ml blended Scotch and 30 ml ginger wine, stirred with ice and strained over fresh ice.
Where it comes from
A Whiskey Mac combines equal measures of Scotch whisky and ginger wine directly in a rocks glass for a short drink with warm ginger spice.
Sources
Strength. About 0.96 US standard drinks at an estimated 24.7% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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