|Ginger ale||3 Bottle (3 l)|
|Lemon squash||1 Bottle (1 l)|
|Mint leaves||1⁄4 Cup (4 tbs)|
|Pineapple cubes||1⁄4 Cup (4 tbs)|
Chill the ginger-ale bottles.
Place the mint leaves in a bowl, keeping aside a few for decoration.
Add the lemon squash and 10 to 12 glasses of water and chill.
Just before serving, add the chilled ginger-ale.
Garnish with the balance mint leaves and pineapple cubes and serve.