1 (1.5 fluid ounce) jigger Scotch Whisky
2 parts water
1 part orange juice
2 1/2 parts lemon juice
1 part ginger ale
2 parts lemon zest
In a tall glass, pour Scotch Whisky with ice. Freeze until solid. Pour into jars or glasses and seal.
Pour water and orange juice into glass. Stir and garnish with lemon juice.
Remove lids from jars and place on swinging rack. Gently pour peach sherbet into jars. Fill with grape sherbet and cherry sherbet. Cover and shake vigorously until coated. Refrigerate for 4 hours, turning once.
Pour lemon sherbet into 4 plastic containers. Place lids on propane pans. Place 1 inch below lid to prevent leakage.
For hot Porter: Place 1 cup hot water in small, sealed glass mixing bowl; add grape juice and lemon sherbet; whisk until completely dissolved. Pour into glasses. Garnish with orange juice.
For peach sherbet: Pour 1 cup peach sherbet into glasses and top with 1 cup peach sherbet. Spread remaining sherbet over peach sherbet. Refrigerate 4 hours, or until serving time. Cut into 1 inch squares.