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Whiskey and ginger ale. A bar staple wherever American whiskey is poured.
Typical way it's made: 2 oz bourbon, ginger ale to top
Ginger ale is a Canadian export: John J. McLaughlin's Toronto operation perfected the pale, dry style in 1904, and American Prohibition made its fortune, since little hid rough liquor better. The whiskey highball it enabled outlived the bathtub era and settled into its modern role: the drink you order when you want whiskey without a conversation.
Did you know
Canada Dry's sales went from two million bottles a year to ten million by 1930, an ascent powered largely by Prohibition drinkers using ginger ale to bury the taste of homemade whiskey.
Also known as: bourbon ginger