PINEAPPLE MINT CUP
- 1 cn #2.5 (3 1/2-cup) pineapple
- 1 c Halved and seeded tokay
- 1/2 c White cream mints broken
- Chilled ginger ale
- Drain pineapple, combine with grapes and mints. Chill. SPoon into sherberts, pour ginger ale over all.
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