I found this recipe on thespruceeats.com.

Canadian whisky, Cointreau, lemon juice, simple syrup, bitters⁣
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I wasn’t able to find any history on this drink, but the recipe appears in The Savoy Cocktail book, originally published in 1930.⁣
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In my quest to learn more about booze, I added Canadian whiskey to my bar, specifically Gibson’s Finest Rare Canadian 12 year-old whiskey. The history I did find was on this distillery…Gibson’s was an American company, making whiskey, and they had to shut down during Prohibition. The company picked up again in Quebec, and Gibson’s is now a Canadian whiskey producer. Ta-da! ⁣
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I wanted to try a simple cocktail first, to hopefully get a good taste. I’m surprised by Canadian whiskey! This drink is mostly whiskey, so I thought it would be one of those “grow hair on my chest” drinks – the kind that clears your sinuses on the way down. It is not. ⁣
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So I decided I couldn’t come to any conclusions without a side-by-side, American whiskey next to Canadian. I sipped the Canadian first – tasty, smooth. Then the American – and before I even got it in my mouth my nose reacted to the much stronger aroma. Tasting was the same…I took a sip and said, “oooo!”, much stronger flavor. The Canadian whiskey is a kinder and gentler whiskey. I’ll bet it even has universal healthcare. It is lovely, and this cocktail really shows it off. ⁣