Canadian Whisky Slush Recipe
I adapted the delicious and refreshing Canada cocktail drink into this Canadian Whisky Slush. It’s very good, especially if you use good Canadian whisky.
(Note: In Canada, the word “whisky” does NOT contain an “e”)
Prep: 5 minutes | Freeze: 8 hours minimum | Serves: 6-8
- 1/2 cup Kirschwasser (Cherry Brandy)
- 3/4 cup Canadian whisky
- 1/4 cup lemon juice
- 4 cups (~1 liter) ginger ale
- lemon wedges and/or cherries for garnish
- Combine all ingredients in a 2 quart container and place in freezer overnight.
- Stir before pouring into double old fashioned glasses. Garnish with a lemon wedge and cherry.
Whiskey or Whisky?
Whiskey or whisky, does it matter? I did what I always do when faced with a dilemma of this magnitude – I googled it – “whiskey versus whisky”.
I found some really great articles that gave some pointers for spelling whiskey the way whisky should be spelled.
Here are a few from TheKitchn.com:
- American and Irish liquor producers tend to favor the spelling WHISKEY, while Canadian, Scottish, and Japanese producers tend to favor (or should I say, favour) WHISKY
- Countries that have E’s in their names (UnitEd StatEs and IrEland) spell it whiskEy (plural whiskeys)
- Countries without E’s in their names (Canada, Scotland, and Japan) spell it whisky (plural whiskies)
Visit Wikipedia for a look into the history and types of whiskeys.
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