When I drink whiskey, I usually mix it with water because otherwise it's too strong for me. About 75% water, 25% whiskey. With whiskey and water I can taste the whisky, with a much diminished burn.
I've occasionally had rye and ginger ale, or Canadian whisky and ginger ale. It's ok. Only the Canada Dry brand will do. Same proportions.
I tried something the either day that was different and actually very good. Same proportions as above, Tamarindo and Canadian whisky.
Tamarindo is a Mexican carbonated soft drink flavoured by - you guessed it - tamarind. It's slightly sour, and not nearly as sweet as Coca Cola.
Drawback: it contains artificial colour Red 40.
I was wondering whether I could make something like that myself, without the potentially harmful colouring agent. Maybe a low alcohol ferment, under 2%, with Indian tamarind paste and a little beet juice, sweetened by pure stevia and primed with piloncillo (a Mexican undefined sugar similar to jaggery). I might drink it straight, or mix it with whisky as above.
Here's a picture of it: