Presbyterian

If you treat whisk(e)y like a religion, a classic Presbyterian is just the cocktail for you. And it’s one that comes with plenty of room for interpretation—iconic cocktail bar Death & Co outlines the Presbyterian’s possibilities in “Cocktail Codex,” a comprehensive book on the fundamentals of bartending.

An excerpt from the tome, penned by Death & Co owners Alex Day and David Kaplan, alongside writer Nick Fauchald, explains the cocktail in succinct terms: “The classic Presbyterian is similar to the Moscow Mule and the Dark and Stormy, being simply spirit combined with ginger ale.” While the Death & Co specs include rye, soda, ginger syrup and fresh lemon and lime juice, Liquor.com’s is a more simplified version that allows its drinker the choice between Scotch whisky, bourbon or rye, which is then topped with both ginger ale and club soda.

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Using this recipe, one could also liken the Presbyterian to a highball with an added layer of ginger. Whichever way you look at it, there are a few tricks to making the most of your drink, from ice to straw and everything in between.

On the subject of ice, there’s a lot more to it than one might think. In the case of the Presbyterian, you’ll want to use a tall, cylindrical highball or Collins glass and a spear-shaped block of ice, which will dilute more slowly than multiple smaller cubes. You will also want to use high-quality sodas, such as Thomas Henry, Q Mixers or Fever Tree, as well as, optimally, a reusable straw for the environment’s sake. If you choose to garnish your Presbyterian, citrus would be a great option. Whether you use the zest or slice a few wheels or wedges, the aromatics can help lift the drink’s aromas and flavor profile.