S/O Super Bowl food ... booze question

I googled "whisky versus bourbon" and found this article that, if you're able to ignore the grammatical errors, has some great info about the difference between Canadian whisky and bourbon. Bourbon is produced in the US and must adhere to strict bourbon rules, whereas Canadian whisky has its own set of rules. The biggest one that may affect your recipe is that "Canadian Whiskey has a spicier taste, whereas Bourbon has a more mellow and softer taste." IMO, your recipe calls for bourbon because the drink is, probably, supposed to have a smoother taste. But IDK. You lost me at "OJ and raspberry jam."

Could you make one and see how it tastes--either try it yourself or ask someone else to try it? Since you're using Canadian whisky, you could call it a Northern Smash or something else that honors our friends to the north.

Does it really have raspberry jam in it? If you plan to serve it to others - I’d probably test it out first tomorrow night

Ha! I live with a Bourbon connoisseur. I know way to much about it. He even dragged poor DIL and their then two YO to Kentucky for a tour of the old respected distilleries.

I’ve preferred Scotch all my life, but I admit, the Bourbon is growing on me. Please report back how that cocktail goes over.

We actually make ours with blackberry jam, but yes, we always use Bourbon, either Makers Mark or Bulleit currently (its what we have to use in mixers vs drinking neat) 

I use it as a substitution in recipes. It may not be exactly the same, but it’s fine for soaking raisins for applesauce cake or fruitcake cookies. I think this sounds delicious. Raspberry syrup is common in mixed drinks and is just thinned jam. I’d try this out tonight if we had triple sec in the house!

I would use Chambord - a raspberry liquor - instead of jam. Much easier to mix!