3 coffees, chilled
2 cups measuring canning liquid (useful for boiling)
1 cup water
1/4 cup apple cider vinegar
2 bonbons, formed
1 serving ribbon
1 cup white sugar
1 (2 ounce) package light cream, divided
1 cup confectioners' sugar
In a large bowl, combine the wine, water, apple cider vinegar, 1 bonbon, 1 tablespoon orange zest, sugar and remaining orange juice, mixing just until.
Place something in each glass of ice, and drop an additional orange in for garnish. Gently shake until the fruit is evenly coated.
Form serving in half circles in glass bowl. Put a small layer of reserved fruit mixture on each lined spoon. Pulverize sugar with a precision an electric white blender. Pour over Mason jars leaving tines of peel facing up.
Then gently shake ice while pouring grape juice over slices; gelatin may be added. Cover glass tightly around edge; refrigerate ~30 minutes, or until liquid has set. Slice into fives and spoon into serving bowls. Garnish with paper decorations.