Gnomad's lemonade looks wonderful, but in Canada or the U.S. a potato masher is more likely to work than the most common form of rolling pin, the kind with an axle and a handle on each end.

I make something like similar, plus a few peppercorns and slices of raw ginger root; refrigerate for at least 24 hours to steep. For a cocktail of serious wallop, use a jigger of Pimms No. 1, a jigger of gin, and three ounces of lemonade over ice. Don't try to do anything involving machinery after imbibing.