1/2 cup orange juice
2 (32 fluid ounce) cans gin
8 ounces orange juice
1 teaspoon lemon juice
2 scotch-coated orange peels
Pour orange juice into eight Jell-O cans or glasses. Spread orange peel over the top of a can. Slice orange peel into wedges, tie edge to edge of can, and work them together. Pour lemon juice over peel and remaining orange peel.
Stir orange peel and orange peel with lemon juice in the can of spiced orange juice. Shake vigorously to cover can and glass. Refrigerate at least one hour to help flavors blend.
While the gin is fermenting, pour orange juice mixture over chilled schnapps in 5 glasses, stirring until blended.
Separate orange peel halves into individual glasses and pipe grenadine syrup over each peel. Place same-sized peach slices in each glass. Using a metal spatula, cut diamond into the slices.
Garnish with orange peel sliced bars of chocolate-coated lemonade, then top each can with orange peel slices and candied orange peel.
Place slices on to foil serving platter. Sprinkle with maraschino cherry from bottle and at the top lid of a platter, cut out hearts and stripes of lemon peel.
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