Canadian Ruby

1. Prepare the Ruby-infused cranberry juice.

2. Ice a cocktail shaker and ice a glass.

3. Pour all the ingredients into the tin, with the jigger.

4. Take the strainer, drain the water from the second shaker, and mix with the throwing technique 4 times.

5. Change the ice in the glass, add new ice and pour the drink into the glass.

6. Serve with pancakes.

1. Seal the cranberries together with the ganache and drops of acid malic in the sous-vide at 60°C for 2 hours.

2. Cool overnight.

3. Filter with a metal filter.

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Ruby Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!