Not of Cartier
Gwenvaël Lucas - Mixologist
1oz Stadaconé rouge
1oz cranberry syrup
1oz lemon juice
2oz carbonated water
1 dash of Peychaud bitters (or any other classic bitters)
Morello cherry or raspberry jam (garnish)
Add ice, gin, cranberry syrup, and lemon juice in a cocktail glass. Top up with carbonated water. Add a few drops of bitters. Add the jam on top to garnish. Cheers!
Add 100g of sugar and 5 star anise in 500mL of hot cranberry juice. Stir until the mix is homogeneous. Let it cool, and remove the stars once the liquid has cooled down.