Candy Cane

5 oz. Canada Dry Premium* Ginger Ale
1.5 oz. white rum
1 oz. peppermint tea syrup
.75 oz. white cranberry juice
.5 oz. lemon juice
.25 oz grenadine
Garnish: fresh mint & lemon (mini candy cane – optional) 

In a Boston shaker add the white rum, peppermint tea syrup, and lemon juice. Add ice and shake vigorously. Double strain into a Collins glass. Add ice and add the Canada Dry Premium Ginger Ale. Pour your grenadine into the drink and it should sink to the bottom giving you an esthetically beautiful drink! Garnish with a sprig of mint and a sliced lemon wheel.

Peppermint Tea Syrup: In a pot add 5 peppermint teabags and 500 ml of water. Get to a boil. Add 500 ml of granulated sugar and whisk until the sugar has dissolved. Let it steep for 5 mins. Double strain to remove the teabags. Refrigerate and use!


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