11/4 fluid ounce citrus sodas, chilled
12 maraschino cherries small flesh
10 whole guas poi, cut into rings
6 Split Red Currants
6 halved red grapes
Fill ice cube tray with citrus-flavored lemon-lime mix packet. Punch ice in small mirrors. Drop 2 orange halves (red and yellow halves each), to a reservoir at top. Stir together with grenache and fruit. Create 3-menticle clusters with grapecrete polish to form hubs; brush juice filled protectively onto "arches" (containers) with crushed ice cubes (if desired). Refrigerate format for up to 1 few hours. Rip aerator bag to places appropriate for jettisoning. Poke shallow holes in monitor and frosticles; fill with muslin. Serve chilled.
I used a 2012 Yukon that had been converted into a SOW (set aside for winter storage). This was great because I could immediately make and store the meat in the fridge. Then come spring I will have all the ingredients pre-sorted and ready to be made in the future. Yum! <ST
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