• 50ml Gin
• ¼ cup Crushed Fruit + Berries
• 20ml Lillet Blanc/Sweet White Vermouth

Top with
• 150ml Canada Dry Premium Tonic Water
• Ice Cubes
• 1 Lemon Wedge

Raspberry Icing Sugar
• 2 Tbsp Freeze Dried Raspberries
• ½ cup Icing Sugar

• Blackberry + Raspberry + Blueberry – skewered
• Dusted w/ Icing Sugar

To prepare Raspberry Icing Sugar,  mix together freeze dried raspberries and icing sugar until combined, in a small bowl. 

Rim the glass with lemon wedge and dip into raspberry icing sugar. Fill with ice.

In a cocktail shaker, muddle fruit together with gin and lillet.

Add Canada Dry Premium Tonic to shaker, swirl it and pour over ice. Garnish with a sugared berry skewer.

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