Pickled Tink recipe

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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 €œfruit 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 €œfruit 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.





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For information on creating mixed drink recipes, bartending information, and measurements for alcoholic drinks, visit our Bartender Guide.


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