Scotch and Soda with Bitters: History, Variations, and Best Pairings

scotch and soda with bitters in highball glass

A scotch and soda with bitters brings together whisky’s storied heritage, a minimalist highball tradition, and a subtle finishing twist from cocktail bitters. While it appears deceptively simple, this combination rewards thoughtful ingredient choice and precise technique.

How Scotch and Soda Gained Its Place in the Cocktail World

The roots of the scotch and soda date to the late 19th century, emerging in British clubs and spreading to fashionable bars worldwide. At its core, it’s whisky diluted with chilled carbonated water, sipped slowly. The addition of bitters is a modern reinvention—a nod to both classic highball refinement and the sophistication of aromatic add-ons that intensify both aroma and palate complexity.

What Bitters Add to Scotch and Soda

Bitters transform a straightforward whisky highball into a more nuanced drink, drifting spice, citrus, and herbal notes across the whisky’s natural flavors. Angostura bitters are the most common addition, but orange bitters or even a few dashes of chocolate bitters can highlight different characteristics of the spirit. The effervescence from soda water lifts bitterness and aromatics, so a little goes a long way.

cocktail bitters bottle and dropper with highball setup

Which Scotch Whisky Works Best?

Choose a scotch that you enjoy on its own—soda and bitters should complement, not mask, its flavors. Here’s how different styles perform in this drink:

Blended scotch: Mellow and cost-effective, many blended malts (like Famous Grouse or Johnnie Walker Black) work well if you prefer a balanced profile.
Speyside single malts: Subtle, with gentle fruit and honey notes. Soda lightens the body while bitters add depth.
Islay or smoky malts: A bold option; the strong peat is either highlighted or softened by soda and bitters. Try only if you enjoy smoky flavors.
Sherried or cask-strength: These can take more dilution, but watch your bitters—too much can dominate.

Classic Scotch and Soda with Bitters Recipe

60 ml scotch whisky (your choice, see tips above)
90–120 ml chilled soda water (adjust to taste)
2 ml Angostura bitters (about 2 dashes)
Large clear ice cube
Optional: lemon twist or orange zest for garnish

Add a large clear ice cube to a tall highball glass.
Pour 60 ml scotch whisky over the ice.
Top slowly with 90–120 ml chilled soda water.
Add 2 ml Angostura bitters directly to the top for aromatic impact, or stir gently for a subtler take.
Garnish with a lemon twist, expressing oils over the surface.

scotch and soda with bitters and lemon twist garnish

Variations and Pro Tips

For a lighter, floral take, use orange bitters instead of Angostura.
Step up complexity by adding 5 ml honey syrup along with bitters, especially when using peated scotch.
If soda’s bubbles dominate, try stirring gently after pouring to soften the texture.
Always use freshly opened soda water for the liveliest fizz.
For smoky Islay malts, a drop of chocolate bitters can create a surprising harmony.

Key Points for Home and Bar Pros Alike

Simplicity in technique lets each ingredient shine—don’t overcomplicate.
Quality of ice and fresh carbonation elevate even a humble blend.
Bitters provide the option to customize: experiment with dashes, brands, or flavors for your signature touch.