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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

Canadian-Slush-535x355

Ingredients

  • 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

Instructions

  1. Combine all ingredients in a 2 quart container and place in freezer overnight.
  2. 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.

Canadian Whisky Slush

Annie’s Canadian Whisky Slush Recipe

Whiskey Sour Recipe, Cherry, Lemon slice

Lisa’s Whiskey Sour Recipe



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