Glaswegin Cooler



50ml Glaswegin Raspberry & Rhubarb
25ml Irn-Bru Syrup
25ml Lemon Juice
Dash of Soda 
To make the Irn-Bru Syrup, mix equal parts Irn-Bru and Sugar (we suggest 330ml Irn-Bru and 330ml sugar).
Fill a goblet or wine glass with ice and pour in your Glaswegin Raspberry & Rhubarb, Ian-Bru syrup and lemon juice. Give it a quick stir, top with soda and garnish with mint and lemon.