Ruby sunset (non-alcoholic)

By Erin Henderson
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Ingredients

  • 0.5 ounce fresh squeezed lemon juice
  • 0.5 ounce simple syrup
  • Small handful fresh mint
  • Tonic water
  • Soda water
  • Cranberry juice

Directions

  1. In a strainer muddle the mint to release the oils and aromatics, add in lemon juice, simple syrup and ice.
  2. Shake vigorously to combine.
  3. Double strain (this means use the cocktail strainer on the shaker plus a small cocktail sieve) into a champagne flute.
  4. Top with half soda, half tonic (about two ounces each depending on size of flute), and a dash of cranberry juice.
  5. Garnish with fresh mint and cranberry. 
  6. To make an alcoholic version, add in either an ounce of gin or citrus flavoured vodka. 

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