Pickled Tink recipe

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 킽 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 í¢â‚¬Å“fruit cupsí¢â‚¬Â� made)

5. Combine;
í‚· 4 oz. - Baileyí¢â‚¬â„¢s Irish Cream
í‚· 2 oz. - Rumple Minze Peppermint Liqueur
í‚· 1 oz. - Goldschlager Cinnamon Schnapps
í‚· 1 oz. - Bacardi Limon Rum
í‚· 1 frozen í¢â‚¬Å“fruit cupí¢â‚¬Â� of setup mixture
킷 킽 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.