Makes 4 servings:

1½ cups grapefruit juice

¼ cup Billington's Demerara Sugar

2 inches stick cinnamon

Ice cubes

2 cans (12oz each) ginger ale, chilled

For syrup, in a saucepan combine grapefruit juice, sugar and cinnamon.  Bring to a boil; reduce heat.  Simmer, uncovered, for 5 minutes.  Discard cinnamon; cool syrup.  Cover and chill.

To serve, fill four 8-ounce glasses with ice.  Add about 1/3 cup grapefruit juice to each glass.  Fill glasses with ginger ale.  Stir gently.  If desired, garnish with Texas Ruby Red grapefruit peel curls, edible flowers and fresh mint sprigs.