The Whisky Mac, short for Whisky Macdonald, is a cocktail that combines whisky and green ginger wine.
It’s a slightly obscure cocktail these days that doesn’t feature on many bar menus. But that is changing. Search results are up, I’m told, and people are rediscovering this somewhat underappreciated cocktail that is beloved by those who know a good, hearty drink when they see one.
The key to the cocktail is its balance of the spicy, sweet ginger wine with the bold, complex character of the chosen whisky. The Whisky Mac is a good choice for those looking for something different from the usual whisky cocktails, and it’s easily adaptable to make into a Toddy for a real winter warmer.
The history of the Whisky Mac Cocktail
The Whisky Mac is believed to have originated in the British colonial era, likely in India. Officers in the British Army who wanted a refreshing and invigorating drink had widely available whisky plus an incentive to consume ginger wine because of its digestive and warming properties.
Alcohol and medicine have gone hand-in-hand for centuries and during this era, you see plenty of examples of that in early cocktails. From the creation of the Gin & Tonic which found an ingenious way to get some quinine into your system through tonic water as a means to prevent malaria, or the vitamin-packed Gimlet which warded off scurvy.
Ginger was popular around the turn of the 20th century as a remedy for a host of ailments, such as digestive issues due to cholera. When mixed with dried fruit it made a sweet, spicy fortified wine that was often sold in green bottles, hence green ginger wine. Think Stone’s Original or Crabbie’s Green Ginger Wine. Eventually, soldiers began mixing ginger wine with scotch whisky, and the Whisky Mac was born.
The name comes from Colonel Hector Macdonald. He was a famous British Army officer who served in the late 19th century and was known for his bravery and leadership. The exact reason for why this cocktail was named after him is unclear, but it is thought to honour his Scottish heritage and his prominence during that time.
The Whisky Mac Cocktail (image credit: The Nosey Chef)
How to make a Whisky Mac Cocktail:
To make a good Whisky Mac you need to get two things right: the whisky and the ginger wine. Nice and simple. For the latter, keeping things traditional means using Stone’s Original or Crabbie’s Green Ginger Wine. But as long as you have a quality ginger wine you won’t go wrong.
As for the whisky, blended Scotch whisky is traditional. However, the choice of whisky will greatly influence the flavour of the drink. A peaty Islay whisky will add a smoky depth, while a Speyside whisky might offer a lighter, fruitier profile. So it’s really dealer’s choice here. Experiment with what you like.
Ingredients:
45ml Scotch whisky*
30ml Stone’s Original Green Ginger Wine
Garnish: Candied ginger on a stick and/or a twist of lemon peel.
Method:
Place a block of ice in an Old Fashioned glass. Add the whisky then ginger wine. Stir for a good 30 seconds. Garnish with candied ginger on a stick and/or a twist of lemon peel.
Whisky Mac Cocktail variations:
Hot Whisky Mac: In this version, the drink is warmed and sometimes mixed with hot water. Similar to a Hot Toddy.
Rusty Nail: This is another whisky-based cocktail. t’s made with whisky and Drambuie, a sweet, spiced liqueur with a honey flavour. It’s a rich and warming drink similar in spirit to the Whisky Mac.
Kevin Braithwaite