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presbyterian cocktail with Ginger Ale and Lemons

The Presbyterian cocktail is a great option if you want something refreshing and uncomplicated. This blend is a delicious combination of soda water, ginger ale, and whiskey, making it an excellent choice for people who prefer a light, bubbly drink. I’m thrilled to explain why this cocktail is one of my favorites as your bartender for the day. It stands out in any situation that calls for a refreshing drink because of its unique flavor profile and fizz.

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Tasting Notes

A wonderful blend of spicy, sweet, and effervescent flavors characterizes the Presbyterian. Ginger ale gives a spicy kick, and whiskey provides a warm, rich base. The crisp taste of the soda water balances everything out. Every sip takes you on a flavorful trip through layers and finishes with a delightful fizz that dances across your palette.

Equipment and Glassware

A few basic tools are required to make a Presbyterian:


  • 2 ounces of Scotch whisky (blended Scotch whisky is recommended)
  • 2 to 3 ounces of ginger ale, chilled
  • 2 to 3 ounces of club soda, chilled
  • Lemon twist, for garnish (optional)


  1. Fill a highball glass with ice.
  2. Pour 2 ounces of Scotch whisky over the ice.
  3. Top the glass with equal amounts of chilled ginger ale and club soda.
  4. Stir the contents of the glass well.
  5. Garnish the cocktail with a lemon twist, if desired.
  6. Serve and enjoy!
See also  10 Must-Try Frozen Whiskey Drinks

Pro Tips

Add a twist of lemon to your Presbyterian for an added bit of refinement. It enhances the flavors of the drink and provides a crisp scent, in addition to being gorgeous to look at. Large ice cubes will also slow down the melting process, prolonging the coolness and preventing dilution in your beverage.

When to Serve

Because of its adaptability, the Presbyterian is ideal for nearly any situation. It’s elegant enough for an evening get-together and refreshing enough for a sunny afternoon. This cocktail is excellent for serving as a light refresher on the weekend or before supper.

Which Liquor Brands to Choose

Any whiskey will do, but for the best results, I suggest choosing a premium rye or bourbon. Brands with a richer flavor profile, such as Woodford Reserve, Bulleit, or Rittenhouse Rye, genuinely elevate the beverage.

Similar Cocktails

Looking for variations? Here are five similar cocktails you might enjoy:

  • Whiskey Ginger: A simpler version, just whiskey and ginger ale.
  • Highball: Whiskey and soda water, for a less sweet option.
  • Moscow Mule: Vodka, ginger beer, and lime, for a spicy kick.
  • Dark and Stormy: Dark rum and ginger beer, for a richer taste.
  • Tom Collins: Gin, lemon juice, sugar, and soda water, for a tangy twist.


The name of this cocktail, which alludes to a Presbyterian Church link, has a rather enigmatic history. But its history is more about the emergence of American cocktail culture than it is about religion. Presumably, it gained popularity in the early 1900s, providing whiskey enthusiasts with a straightforward but delectable choice.

Save Recipe Form

presbyterian cocktail with Ginger Ale and Lemons


Prep Time: 5 minutes
Total Time: 5 minutes
5 from 4 votes
Course: Drinks
Cuisine: British
Keyword: club soda, Ginger Ale, Presbyterian, scotch whisky
Servings: 1
Author: Paul Kushner
Learn about the Presbyterian drink, a traditional concoction of ginger ale, soda water, and whiskey. Ideal for a cool drink at any time of day.


  • Fill a highball glass with ice.
  • Pour 2 ounces of Scotch whisky over the ice.
  • Top the glass with equal amounts of chilled ginger ale and club soda.
  • Stir the contents of the glass well.
  • Garnish the cocktail with a lemon twist, if desired.
  • Serve and enjoy!
Tried this recipe?Leave a comment and let us know how it was!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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