Even in the early days of cocktails, there were whispers of smoky whisky finding its way into mixed drinks. In Jerry Thomas’ iconic 1862 book How to Mix Drinks, Islay whisky was explicitly called for in the Spread Eagle Punch, alongside Monongahela, a now-extinct variety of American rye whisky. Though this may sound like an overpowering concoction, it reveals that smoky whisky was indeed considered a viable ingredient in cocktails during that era.
Beyond this early mention, explicit references to smoky whisky in classic cocktail books are rare, leading one to assume that its use in cocktails is a modern trend – but historical context suggests otherwise. Whisky writer Dave Broom notes that in the 1920s, when blended whiskies took over from
