- 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.