Poison apple

By Mary Berg
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  • Ice
  • 60 milliliters (2 ounces) apple cider
  • 60 milliliters (2 ounces) dark spiced rum
  • Juice of 1/2 a lime
  • Pinch edible gold luster dust
  • 60 milliliters (2 ounces) ginger beer, straight from the fridge
  • Thinly sliced apple, for garnish


  1. Fill a cocktail shaker about halfway with ice and pour in the apple cider, rum, lime juice, and pinch of edible gold luster dust. Shake very well for 15 seconds then strain into a champagne flute or coupe.
  2. Top with the cold ginger beer and garnish with a piece of thinly sliced apple.

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