Pickled Tink recipe

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

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.

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