5 whisky cocktails to have this spring. Pexels
5 whisky cocktails to have this spring. Pexels

5 whisky cocktails to have this spring

By Lutho Pasiya Time of article published Aug 20, 2018

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Whisky is often associated with winter drinks, but did you know it can also be used to make seasonal spring cocktails?

Chatting with a well known mixologist, Haroon Hafajee about the best whisky cocktails to have this spring season — he says spring represents the birth of life, full of fresh flowers, herbs and tart fruit.

So he's whiskies that are light and fragrant, partnered with flavours reminiscent of a spring day. 

Cardhu Boulevardier. Picture: Supplied

Cardhu Boulevardier

This is a twist on a classic and takes advantage of Cardhu’s citrus note.


  • 35ml Cardhu 12YO single malt
  • 20ml Martini Rosso
  • 20ml Campari


  • Stir all ingredients with ice and fine strain into a tumbler of fresh ice- garnish with an orange zest.

Apple Row. Picture supplied
Apple Row

Generally, the Singleton displays autumn flavours, but is used here with fresh lemon and apple to represent spring.


  • 50ml Singleton 12YO single malt
  • 25ml fresh lemon juice
  • 20ml cinnamon syrup
  • 50ml freshly pressed apple juice


  • Shake all ingredients with ice and strain into a jam jar of fresh ice – garnish with a lemon zest wrapped around a cinnamon scroll and a slice of red apple.

Dill Sours. Picture supplied
Dill Sours

Talisker displays light maritime flavours, which partner well with dill and is juxtaposed by the floral note of the elderflower.


  • 50ml Talisker 10YO single malt
  • 25ml fresh lemon juice
  • 20ml dill syrup
  • 5ml elderflower cordial


  • Shake all ingredients with ice and strain into a coupé or martini style glass- no garnish required as the aroma on this drink says it all.

Johnnie Julep. Picture supplied
Johnnie Julep

This is another twist on a classic- this proves that a whisky cocktail can be light and refreshing.


  • 10 mint leaves
  • 50ml Johnnie Walker Gold Label Reserve
  • 15ml sugar syrup


  1. Clap the mint leaves between the palms of your hand and place at the bottom of a tall glass along with the whisky and syrup.
  2. Top halfway with crushed ice and then “churn” the ice using a long spoon- this mixing action releases the flavour of the mint, chills and mixes the drink and provides important dilution. 
  3. Fully top with more crushed ice and mix it in garnish with a sprig of mint and lemon zest.

Kumquat Bellini. Picture supplied
Kumquat Bellini

This is a great way to start off a spring vacation, using a light and delicious Scotch whisky that is new to South Africa.


  • 25ml Haig Clubman
  • 10ml kumquat syrup
  • Sparkling wine


  • Pour whisky and syrup into a chilled champagne flute and top halfway with sparkling wine, Prosecco or champagne and stir lightly to mix and then top up all the way and finish with an orange zest.





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