- 1 (15-ounce) can fruit cocktail in light syrup
- 1/2 cup whiskey
- 1 (12-ounce) can pear nectar
- 1 (12-ounce) can peach nectar
Drain the fruit cocktail and reserve the syrup. Put the fruit into a bowl, pour the whiskey over and refrigerate for at least 1 hour, or overnight. In a pitcher, combine the reserved syrup with the nectars and refrigerate.
Combine the fruit and whiskey mixture with the nectars mixture. Pour into glasses filled with ice and serve.
Recipe copyright Sandra Lee, 2011