1 liter bourbon
1 (.5 fluid ounce) jigger grenadine syrup
2 liter pineapple juice
2 foreign drip coffee beans
1 1/2 teaspoons grenadine syrup
1 (4 ounce) can mandarin oranges, drained
1 .5 fluid ounce kirsch
1 pound water chestnuts, pitted and sliced
Pour bourbon into a tall glass. Stir together 3 limes and 1 teaspoon of grenadine, and pour into glass. Chill the juices in cola-like glasses and serve. Garnish the pineapple, if desired.
Strain lime juice into a bottle and garnish with pineapple slices. "Butter" the outside of orange slices by filling with 3/4 of the juice from the strainer; apply wrap to inside of oranges. Place orange slices on top of bottles to keep surface clean. Let cool for a few minutes on frosting.
Spoon pineapple mixture into ice cubes and back into bottle or wide neck glass. Pour with orange slice wrap attached. Store in refrigerator. Serve on small serving glasses, or in many larger glasses.