Scotch & Soda

I didn’t understand the point of the SCOTCH & SODA until I watched a bartender serve it. First, he filled a tall, narrow-mouthed highball glass with ice and walked away. A minute later he reported back to swirl the ice for several seconds before pouring it out. He refilled it halfway with fresh ice before pouring single-malt Glenlivet scotch into 1/3 of the glass. He placed it before the businessman at the bar and filled the rest of the glass with club soda. The man nodded okay to the lemon peel garnish. It was elegant without being self-indulgent, classy without being fussy. Simple and whisky-delicious. As I found out later, with the right soda the scotch flavor is still there to enjoy, but easier on the constitution. It would also seem to be the right kind of cocktail for this particular customer who was having a business-type conversation with the gentleman sitting next to him.

Requirements: Scotch, soda, lemon or orange peel (optional)

• 2 oz. (1 overflowing jigger) Scotch
• 4-5 oz. Club Soda

Chill or freeze a highball glass. Fill halfway or more with ice and pour scotch. Tilt glass at an angle and pour 4-5 oz. club soda slowly. Garnish with lemon or orange peel (optional).

Comments: I’m not sure I’d waste an aged single-malt scotch on a Scotch & Soda, although it’s legal. The blended scotch whiskies are usually recommended: Dewar’s, Johnnie Walker Black, or Cutty Sark. The little 10 oz. bottles of club soda are great for a good fizz. The most recommended club soda is Fever-Tree. The amount of club soda used is by individual taste; the common serving is 4-5 oz. Garnishing is optional, but serving the Scotch & Soda in a tall thin (highball) glass is a must to preserve the bubbles. My odd personal preference is to garnish with an orange peel and add a dash of orange bitters.