Ingredients
- 1.5 oz Canadian Whisky
- .5 oz Almond Liqueur
- 4 - 6 oz Cola
Instructions
Almost fill a 12-oz highball glass with ice:
- Add ice to the glass, leaving some room at the top.
Add the whisky:
- Pour 1.5 oz of Canadian whisky over the ice.
Add the almond liqueur:
- Pour 0.5 oz of almond liqueur in.
Top with cola:
- Add 4 to 6 oz of cola, depending on your taste.
Serve:
- Enjoy your drink immediately for the best flavor.
Notes
Estimated Nutrition:
Where it came from
No one's quite sure who first mixed Canadian whisky, almond liqueur, and cola and slapped a soda brand name on it. The trail goes cold sometime in the late 20th century, likely a bartender's off-menu creation that just stuck.
This drink is a close cousin to any spirit and cola highball you've ever had, like a Rum and Coke or a Jack and Coke. The almond liqueur is what separates it, adding a distinct nutty sweetness that makes it more than just a quick mixer.
You're not ordering this at a fancy cocktail bar. This is a backyard barbecue special, a dive bar staple, or what you whip up when you're raiding the liquor cabinet and the fridge on a Tuesday night. It's for when you want something easy and familiar.
What it tastes like
The taste profile here is all about sweet and smooth. You get the caramel and vanilla notes from the Canadian whisky, quickly followed by the distinct marzipan sweetness of the almond liqueur. That's all cushioned by the familiar fizz and sugary bite of cola, making it dangerously easy to sip.
Clocking in around 10% ABV for a standard pour, the Mister Pibb is on par with a decent light beer. It's a sessionable drink, meaning you can have a couple without getting completely derailed. Don't let the sweetness fool you, though, the booze is definitely there, just playing nice.
The technique
Building a Mister Pibb is about as complicated as making a glass of iced tea. Grab a highball glass, fill it most of the way with ice. Pour in your whisky, then your almond liqueur, and top it all off with cola. Give it one quick stir to combine, and you're good to go.
The one trick to this drink is to not overthink it or overstir it. You want the fizz from the cola. A quick pass with a barspoon to integrate the ingredients is all you need. Serve it cold and serve it fast, before the ice melts and waters down the good stuff.
Ingredient Spotlight
The bottles that make or break this drink.
Canadian Whisky
- Use
- A smooth, lighter-bodied Canadian whisky like Crown Royal, Wiser's Deluxe, or Canadian Club. Blended whiskies work best here.
- Skip
- Heavy peated Scotches, high-proof bourbons, or anything too complex. You'll just overpower the other ingredients.
- Why
- Canadian whisky's inherent smoothness and often lighter flavor profile blend seamlessly with the almond liqueur and cola without fighting them. It's a team player.
Almond Liqueur
- Use
- A quality Amaretto, such as Disaronno, Lazzaroni, or Luxardo. These offer a genuine almond flavor with good sweetness.
- Skip
- Cheap, overly syrupy almond-flavored schnapps or extracts. They'll make the drink taste artificial and cloying.
- Why
- This is the defining ingredient that makes a Mister Pibb a Mister Pibb. It provides that distinctive nutty sweetness that separates it from a standard whisky and cola.
Three Variations
Three real ways bartenders riff on this drink.
Doctor Pibb
- Spiced rum for a warmer kick
- Swap the Canadian whisky for an equal amount of spiced rum. It adds a layer of vanilla and baking spices that plays well with the almond and cola.
Root Beer Float Pibb
- Swap cola for root beer, add a creamy finish
- Use root beer instead of cola, and for an extra touch, add a small splash of heavy cream or a dollop of vanilla ice cream. It turns it into a dessert-like treat.
High-Test Pibb
- More booze, less fuss
- Bump the Canadian whisky up to 2 oz while keeping the almond liqueur at 0.5 oz. It gives the drink more backbone without losing its core flavor.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Bourbon or a light-bodied blended Scotch will work in a pinch. Even a light rum could carry it, though the flavor profile will shift.
Try a hazelnut liqueur like Frangelico, or a dash of vanilla syrup for a similar sweet, nutty vibe. Even a spiced cherry liqueur could be interesting.
Dr. Pepper or root beer are natural fits given the drink's name and character. Any dark soda with a strong flavor will do the job.
Any tall glass will do. A pint glass, a regular tumblr, or even a sturdy mug will get the job done. Just make sure it holds enough ice.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Mister Pibb?
A Mister Pibb typically contains 1.5 oz Canadian whisky, 0.5 oz almond liqueur, and 4 to 6 oz of cola, served over ice.
Is it like a Rum and Coke?
It's in the same family as a Rum and Coke, but the addition of almond liqueur gives it a distinct nutty, sweeter flavor profile that sets it apart from a simple spirit and soda.
What kind of Canadian whisky should I use?
Go for a smooth, blended Canadian whisky. Brands like Crown Royal or Canadian Club are solid choices that won't overpower the other ingredients.
Can I use a different cola?
Absolutely. While the name implies a specific brand of cola, any standard cola will work well. You can also experiment with Dr. Pepper or root beer for different flavors.
Is it a strong drink?
Not particularly. At around 10% ABV, it's on the lighter side for a cocktail, comparable to a light beer. It's meant for easy drinking.
What's the best way to serve it?
Serve it immediately over plenty of ice in a highball glass. A quick, gentle stir is all it needs to mix the ingredients without losing the cola's fizz.
Can I make it sweeter?
If you want it sweeter, you can increase the amount of almond liqueur slightly, or choose a sweeter brand of cola. A splash of simple syrup isn't out of the question either.
Is this a classic cocktail?
No, this isn't a classic in the pre-Prohibition sense. It's more of a modern, casual bar call or a popular home mixed drink, likely originating in the latter half of the 20th century.
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