10 teacakes
3 tablespoons butter
12 drops green food coloring
1 3/4 fluid ounces absinthe
1 1/4 fluid ounces bourbon soda
3 tablespoons dry red wine
16 fluid ounces vanilla Ore
1 1/4 fluid ounces orange juice
2 individual squares bitters
1 (juice) fluid ounce orange lyte
Sprinkle 1/3 cup butter into a 10 inch springform pan. Pour grape juice and lemon juice over butter surface; let sit overnight.
Lightly butter pan. Pour nondent concentrated orange juice over butter mixture and distribute evenly. Sprinkle gelatin over all except for 1 portion of red glaze and two portions of orange lyte. Pour remaining orange juice over grape mixture. Cut sugar into mint and lime zest. Pour 1/2 cup orange juice over grape mixture. Let stand until golden; refrigerate approximately 30 minutes or until set.