Ahh, Campari! My absolute favourite drink, as effete as it might seem to those posting in a thread about sippin' whiskey? (Is that right, BTW, do you Yanks use the Irish spelling for bourbon, rye, sourmash and whathaveyou?) Campari is exactly what it should be as an aperitif
; something that contributes positively to the total experience of a meal. Since it is no longer sold by the Nova Scotia Liquor Corporation, I can either transport it illegally across the border from nearby New Brunswick, or I can make it. Anyone who would like to experiment with gin (anything but Bombay Sapphire
vomit be upon its name), grenadine and angostura bitters will soon figure out a very good simulacrum.
Now, with respect to sippin' whiskey. I was brought up, as it were, on scotch whisky. I decided I liked the smoky peaty flavours (Laphroaig and Knockando!) and soon discovered that Jamieson's Irish whiskey does that job very nicely at a cheaper price. I have discovered some virtues in Canadian rye, and I'll agree with everyone else that Crown Royal is the least obnoxious. But if you want it mixed you're getting Canadian Club.
Totally OT, but the damned NSLC has also stopped selling ouzo. A 1.65litre Smirnoff and 5ml of pure anise extract does the job almost perfectly. The only difference, should it matter, is that it won't go milky when you add water as there isn't enough oil in the extract. Spend all day dissolving sugar in it and you get Sambuca. My other half likes the aniseed, and I have had to learn the ins and outs of anise, anisado, anisette, Pernod, Galliano, Ricard, pastis, Sambuca, ouzo, arak etc. Now I simply make it from vodka. I'm a heathen in more than one way!