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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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