5 Whiskey Cocktails You’re Making Wrong (And How to Fix Them)

Think you’re a cocktail king because you can shake up a decent whiskey drink? Hold that thought. Even the most seasoned home bartenders botch these classics without realizing it, and the results are watered-down, unbalanced, or just plain sad. We’re diving into five whiskey cocktails you’re probably making wrong—plus the expert fixes that’ll have you pouring like a pro in no time.

First up: the Old Fashioned. This iconic drink is deceptively simple—whiskey, sugar, bitters, orange peel—but so easy to screw up. Are you dumping in cheap, pre-made sugar syrup instead of muddling a sugar cube with bitters? That’s mistake number one. The muddling process releases oils and creates a texture you can’t fake with a bottled shortcut. And don’t overdo the orange—too much citrus drowns the whiskey’s soul. Stick to a twist, lightly expressed, and you’re golden.

Next, the Whiskey Sour. If you’re skipping the egg white because it feels “weird” or “old-school,” you’re robbing yourself of the drink’s signature frothy top. That foam isn’t just for looks—it balances the tart lemon and sweet syrup, giving every sip a velvety finish. Shake it hard with ice, and don’t skimp—use fresh lemon juice, not the bottled stuff, or it’ll taste like a candy gone wrong.

Third on the list: the Manhattan. This one’s all about finesse, and too many people butcher it by stirring too fast or too long. Bruising the whiskey with aggressive mixing muddies the flavors—slow, gentle stirring keeps it crisp and smooth. Oh, and if you’re using maraschino cherries from a neon-red jar, toss them. Go for Luxardo cherries; their deep, rich taste complements the vermouth, not competes with it.

Fourth, Irish Coffee. This cozy classic gets mangled when you add whiskey before the cream. Pour the coffee, then the whiskey, then float the cream on top—otherwise, you’re just drinking a hot mess with no layers. Use a bold Irish whiskey like Tullamore D.E.W. for that kick, and whip the cream lightly so it sits pretty.

Finally, the Rob Roy. Think it’s just a Manhattan with Scotch? Not quite. Using a cheap blended Scotch instead of a single malt is a rookie error—the malt’s complexity is what makes this drink sing. A smoky Islay like Laphroaig works wonders, but don’t overdo the vermouth; keep it two-to-one for balance.

Here’s the kicker: even with these fixes, the wrong whiskey can tank your cocktail. A harsh bourbon in a Sour or a mild blend in a Rob Roy won’t cut it. Matching the spirit to the drink is half the battle. Want to nail every pour? Get NEAT Whiskey Finder it’ll hook you up with the best bottles for every cocktail, no guesswork required. Download it now and mix like a master!