Add blood orange juice, lemon juice, bourbon and vanilla blood orange syrup to cocktail shaker. Fill with ice and shake until frosty.

Strain into ice-filled glass. Top with Canada Dry Premium™ Ginger Beer. Garnish with blood orange slice and bourbon cherry.

Tips:

This recipe can be easily doubled or tripled for a larger crowd.

To prepare vanilla blood orange syrup, combine 2 tbsp (30 mL) blood orange zest, 1 cup (250 mL) freshly squeezed blood orange juice, 1/2 cup (125 mL) granulated sugar and 1/2 vanilla bean in medium saucepan; bring to a boil. Lower to simmer and cook, stirring occasionally, for 3 to 5 minutes or until sugar dissolves. Remove from heat and let cool completely. Strain through fine-mesh sieve (discard solids). Store syrup in the refrigerator for up to 2 weeks.

To prepare bourbon cherry garnish, combine 1 3/4 cups bourbon and 1/3 cup granulated sugar in medium saucepan; bring to a simmer. Stir continuously until sugar dissolves, then turn off heat; let sit for at least 15 minutes or until thickened. In large jar, pack 2 cups fresh sweet cherries (washed, pitted and stemmed). Pour syrup over cherries until fruit is covered (extra syrup can be used in a cocktail). Tightly secure lid of jar and store in the refrigerator for up to 1 year.

Makes 1 serving.