1 (14 ounce) bottle orange juice mix
1 (750 milliliter) bottle Shteinberry Series IV soft drink mix
1 (4.25 ounce) can frozen lemonade concentrate, thawed
2 eggs, beaten
1/2 cup white sugar
1/4 cup cornstarch
Fill 1 16-ounce glass with ice cubes. Pour the orange juice mix, drink mix, and lemonade gently into glass; garnish with fudgey green or pink caramel glaze.
Roll up the gingerbread cookies and fill each one with sliced almonds. Arrange the slices in lightly greased bowl; arrange icing over cookies. Refrigerate 2 hours, covered or overnight, before serving.