There’s something undeniably timeless about a well-made Scotch and Soda. For me, it’s one of those drinks that reminds you why the classics stick around – nothing fancy, nothing fussy, just good ingredients doing their thing. I still remember when I started exploring whisky: this was the drink that eased me in, smoothing out those sharper edges before I’d even dream of sipping whisky neat.
What I love most is the simplicity. On those sticky summer evenings when I’m outside manning the grill, this is my first choice to cool down. The soda doesn’t drown out the whisky; it kind of lets the character float but softens the intensity – a rare feat for such a straightforward mix.
Strength & Profile
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This highball actually came about in the early 20th century, back when folks in the UK were starting to crave something lighter than a neat pour. Not surprisingly, it caught on fast with drinkers who wanted the taste of Scotch without all the fire. By the roaring twenties and thirties, it was the preferred sipper for anyone avoiding syrupy cocktails but wanting more than just a plain dram.
Done right, a Scotch and Soda carries gentle waves of flavor – maybe a trace of vanilla, some oak, a touch of smoke, depending on the whisky – carried on the crisp fizz of soda. It’s snappy and refreshing but never bland, grown-up without being snobby.
Ingredients & Glassware
- 2 ounces (about 60ml) Scotch whisky
- 4 ounces (about 120ml) cold soda water
- Loads of ice cubes
- Lemon or lime wedge for garnish (optional, but I recommend it)
A highball glass is ideal here: tall, slim, and perfect for keeping things fizzy and cold. If you’re improvising, a rocks glass will do, just scale back the proportions to fit.
How to Make a Great Scotch and Soda
- Fill your glass right to the brim with ice. Trust me, the more ice, the slower it melts, so your drink stays crisp.
- Pour in the Scotch.
- Slowly pour the soda water over the whisky. I like to let it flow down the back of a spoon to keep the sparkle alive.
- Give it one gentle stir – just enough to mix, not so much that you knock all the bubbles flat.
- Squeeze your lemon or lime wedge over the drink, and drop it in.
Choosing your whisky is key. Personally, when mixing, I lean toward blended Scotch with personality but not a heavy smoke bomb. Johnnie Walker Black gets my vote, though Monkey Shoulder is great, especially if I’m making these for friends dipping their toes into whisky.
If calories are on your mind, this drink is pretty easygoing compared to most cocktails. Figure on 130-140 calories from the whisky. Soda water is calorie-free, and a citrus wedge adds a nice touch without extra sugar.
Some of my favorite pairings? Try it with:
- Sharp, nutty cheeses – an aged cheddar is perfect.
- Smoked salmon or a slab of grilled steak – the smoky notes in the Scotch play off those flavors beautifully.
- A square of dark chocolate with a pinch of sea salt, if you’re feeling dessert-y.
Feel free to riff on it. Swap in a citrusy sparkling water or, if you want a twist, go for ginger ale (officially makes it a “Scotch and Ginger,” still delicious). For a little more depth, a dash or two of Angostura bitters does wonders, or if you’re in the mood to be fancy, muddle a sprig of fresh rosemary before adding the ice.
The best advice I’ve ever gotten about this drink was from an old Scottish bartender: “Don’t overthink it, lad. Good whisky, fizzy water, cold ice. The rest is just noise.”
He was right. In a world crammed with complicated cocktails and endless ingredient lists, there’s something honest and satisfying about a Scotch and Soda. No wonder this classic never goes out of style.
