Pickled TinkAlcoholic

Ingredients for a Pickled Tink

• Lemon Rum
• Bailey's® Irish Cream
• Cinnamon Schnapps
• Peppermint Schnapps
• Cherry Juice
• Grenadine Syrup
• Maraschino Cherries
• Cucumber
• Paprika

Quantities for one drink:

US Units Metric Units

• 1 oz Lemon Rum
• 1 oz Bailey's® Irish Cream
• 4 oz Cinnamon Schnapps
• 2 oz Peppermint Schnapps
• 2 oz Cherry Juice
• 2 oz Grenadine Syrup
• 1 oz Maraschino Cherries
• 1 Slice Cucumber
• 1 Dash Ground Paprika

Blending Instructions:

• 1
• At least 3 hours before serving, place small jar of candied cherries w/ juice, several slices of large cucumber into a small cooking pot with ½ cup of grenadine and 1 cup of water
• Let simmer on lowest heat setting for 15 minutes
• 2
• Strain out the cucumber slices and chill on a plate in refrigerator
• 3
• Pour remaining fruit mixture into a blender and blend to a smooth consistency
• 4
• Pour mixture into buttered cupcake tin and place in the freezer until frozen
• (Number of potential servings depends on number of “fruit cups” made) 5
• Combine; · 4 oz - Bailey’s Irish Cream · 2 oz - Rumple Minze Peppermint Liqueur · 1 oz - Goldschlager Cinnamon Schnapps · 1 oz - Bacardi Limon Rum · 1 frozen “fruit cup” of setup mixture · ½ cup of ice Blend thoroughly and pour into a chilled tall (Tea) glass (about 12 ounces)
• Place a single cucumber slice at the top as a garnish & dust lightly with paprika

Serving Glass

Hurricane Glass