Whisky contains a world of flavour within. Two of the most prominent elements are baking or winter spices (cinnamon, nutmeg, ginger, allspice) and nuttiness. You can bring both to the fore with the right recipe in an array of nutty and spiced whisky cocktail recipes.
This isn’t just another winter cocktail roundup. It’s for the whisky fan who wants more flavour, more texture. Whether you’re chasing a spiced whisky cocktail, shaking up a cinnamon whisky recipe, or just looking for an excuse to play with syrups and nut liqueurs, this guide’s here to help you find that sweet (and slightly spicy) spot.
Whisky is often rich in baking spices. Glenmorangie took things up a level.
Why whisky loves spice
Whisky already carries a fair bit of spice. Typically, these flavours come from the cask, although rye as a grain gives you a hit of spice too. And then there are nutty whisky flavours like almonds, hazelnuts, walnuts, and pistachios, which bring creamy, roasted depth to cocktails and desserts alike. You can find a lot of wintery spice and nutty flavours in sherry-cask single malts, perhaps the ultimate example of aromatic, warming whisky.
Right now, the drinks world’s going mad for baking spices. The kind that makes whisky taste like autumn or Christmas. Even more than it usually does. ‘Tis the season, after all. Let’s take a look at some recipes that amplify or complement these flavours.
Nutty and spiced whisky cocktail recipes
The Spiced Oak Old Fashioned from Deanston whisky
Spiced Oak Old Fashioned
A bold twist that takes your Old Fashioned from standard to standout. The perfect spiced whisky cocktail for cold nights or long weekends.
Ingredients:
50ml of Deanston Virgin Oak
10ml of Pumpkin Spiced Syrup
2 dashes of Aromatic Bitters
Dried orange slice
Method:
Add the whisky, syrup, and bitters to a mixing glass with ice. Stir for around 20 seconds, then strain into a rocks glass over fresh ice. Garnish with a dried orange slice and, if you’re feeling fancy, a dusting of grated nutmeg.
A Hot Toddy always goes down well in winter
Kyrö Hot Toddy
Rye whisky and spice are a match made in heaven, especially in Finland. The Kyrö Hot Toddy is proof that simple drinks often do the heavy lifting. This one’s soothing and fragrant, the perfect drink for dark nights, sore throats, or people who just like pretending they’re curing something.
Ingredients:
40ml Kyrö Malt Rye Whisky
120ml hot water
1tsp honey
Slice of lemon
Method:
Pour hot (not boiling) water into a mug. Add whisky, honey, and lemon. Stir until the honey melts. For an extra warming note, drop in a clove or a cinnamon stick.
If you haven’t discovered the joy of a Whisky Highball, correct this immediately
Chai Whisky Highball
This one’s light, refreshing, and great for those who like their spice on the subtle side.
Ingredients:
40ml Compass Box Artist’s Blend
80ml chilled chai tea
20ml honey syrup
Soda water
Star anise or cinnamon stick for garnish
Method:
Build in a tall glass with ice, top with soda, and stir gently. Garnish with star anise.
The Sweet & Nutty Affogato – your new favourite
The Sweet & Nutty Affogato
Upgrade the classic Italian dessert with whisky, coffee, and pistachio ice cream. This is possibly the best idea you’ll read all day. Technically, it’s more dessert than cocktail, but it’s so tasty you won’t care one jot.
Ingredients:
35ml Johnnie Walker Black Label
20ml espresso
Pistachio ice cream
Method:
Scoop ice cream into a glass. Pour over whisky and espresso. Serve with a gold spoon and zero guilt.
The Wallet at Kwãnt Mayfair
Spiced whisky cocktail recipes from London bars
If you want to taste how the pros do it, a few top bars are already pushing the spiced-and-nutty envelope.
You won’t find these cocktails in your average pub, but they’re proof of how far whisky and spice can go when you play with nutty liqueurs, savoury syrups, and imagination.
Cornetto – Swift Soho
Think rich chocolate and roasted nuts wrapped around warm oak. It’s like a Ferrero Rocher got promoted to management.
Ingredients: Woodford Reserve Kentucky Bourbon, mandorla, noisette, cream sherry, dark cacao.
Wallet – Kwãnt Mayfair
Umami, nutty, and dangerously smooth. Named Wallet because you’ll probably hand yours over after the first sip.
Ingredients: Woodford Reserve Kentucky Bourbon, miso, barley vermouth, salted maple, and chestnut.
Heavy Jelly – Black Rock, Shoreditch
Earthy, smoky, and savoury, with nutty truffly goodness and the aromatic beauty of aged Port in terrific tandem.
Ingredients: Port Charlotte 10 Year Old, bacon (V), 10 Year Old Port, foamer, truffle bitters.
The more you know your spices, the better your experiments will be!
How to add spice to your whisky cocktails
Want to experiment for yourself? Here are some tips. However you do it, remember the golden rule: spice should complement, not conquer.
Syrups: Infuse simple syrup with cinnamon sticks, nutmeg, clove, or star anise. Great for Old Fashioneds and Highballs.
Bitters: A few dashes of the right bitters transform a cocktail instantly. How about Clove, Cardamom, or even Thai Bitters?
Garnish: Grate nutmeg, add a cinnamon stick, or rim your glass with spiced sugar.
Liqueurs: Hazelnut (Frangelico), chestnut, or almond (amaretto) liqueurs add a nutty twist without overpowering the whisky.
Tea infusions: Try steeping whisky with chai or lapsang tea for subtle spice and tannin.
Flamed orange peel: Adds bitterness and caramelised aroma, especially good in spiced whisky recipes.
