¼ cup sugar ½ cup warm water 1 quart bottle ginger ale (chilled) 1 small pkg “red hot” cinnamon candies 1 large bottle Light Muscat wine (chilled) 1 can pineapple-grapefruit drink (46 oz can) (chilled)
Cook candies, sugar and water together over low heat, stirring constantly until candies are dissolved. Cool and combine with chilled ingredients.
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