Yield: 1 servings
Measure | Ingredient |
---|---|
1 can | #2.5 (3 1/2-cup) pineapple |
\N \N | Chunks |
1 cup | Halved and seeded tokay |
\N \N | Grapes |
½ cup | White cream mints broken |
\N \N | Chilled ginger ale |
Drain pineapple; combine with grapes and mints. Chill. SPoon into sherberts, pour ginger ale over all.