Pickled Tink recipe
Scan me to take me with you
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 íÂ½ 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¬Åfruit cupsí¢â¬Â made)
íÂ· 4 oz. - Baileyí¢â¬â¢s Irish Cream
íÂ· 2 oz. - Rumple Minze Peppermint Liqueur
íÂ· 1 oz. - Goldschlager Cinnamon Schnapps
íÂ· 1 oz. - Bacardi Limon Rum
íÂ· 1 frozen í¢â¬Åfruit cupí¢â¬Â of setup mixture
íÂ· íÂ½ 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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