2 (1 ounce) bottles ginger ale;
4 beer cans (1 can substituted)
1 1/2 tablespoons milk
2 sprigs fresh mint of 10
1 teaspoon gelatin, dissolved
1/3 cup milk
2 teaspoons dried coconut liqueur
1/2 teaspoon strong brewed coffee
1 (12 fluid ounce) can evaporated milk
In a large glass over ice, pour the ginger ale. Add the beer cans, milk, sugar and gelatin. Stir gently and allow to cool completely. Refrigerate approximately 4 minutes, or until gelatin wanes and sugar begins to thicken. Stir in coconut liqueur and coffee.
Fill a 2-quart glass with ice and pour slowly into serving glass. Pour 1/2 of remaining granulated sugar over top, allowing it to cover completely. Top with portions of fruit salad and serve immediately. Garnish with remaining spoonfuls of fresh ginger ale syrup. Serve alone or mixed with sugar syrup.