1 (4 5/8 oz.) can Tang
1 1/4 c. pineapple juice
2 (12 oz.) bottles ginger ale
Ice cubes

Combine instant breakfast drink with pineapple juice and ginger ale in a 2 quart punch bowl or pitcher, stirring until completely dissolved. Garnish with mint leaves. Makes 5 1/2 cups. Serves 10-12 people. Serve over ice cubes.