Recipe courtesy of Steve Slagsvol

2 quarts jarred citrus salad, drained
(reserve liquid for another use)
3 ounces  Hudson Four Grain Bourbon Whiskey
0.3 cup brown sugar, 3 handfuls
Several sprigs fresh mint, for garnish

Arrange drained citrus in a casserole dish, douse fruit with bourbon. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves