In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.

Combine sugar and water in a saucepan over low heat. Stir until sugar is dissolved. Bring to boil and boil ten minutes. Cool.

Add sugar syrup to grapefruit and orange juices. Chill thoroughly.

Add grenadine and ginger ale just before serving.

Makes about 1 1/2 quarts.

Mix the juice and sprite in equal amounts.
Garnish with orange slices, maraschino cherries, or strawberries.

Pour cider into a large pot or crock pot. Heat to simmer. Add remaining ingredients and stir well.

Simmer for at least a half hour. Serve in mugs garnished with a cinnamon stick.

From Kim’s Recipe Collection
You can add more or less of the spices, according to your own preference.

Lightly Whipped Cream for garnish

Pre-warm a stemmed glass. Add the whiskey first. Add the sugar and stir in the coffee. Float the whipped cream on top by pouring it gently over the back of a spoon.

Drink the coffee through the cream. Do not stir after adding the cream.