|
|
Ingredients
- 4 oz. Irish Cream (Bailey's)
- 1 oz. Rum, lemon
- 1 oz. Schnapps, cinnamon
- 2 oz. Schnapps, peppermint
- 2 oz. Cherry Juice
- 2 oz. Grenadine
- 1 oz. Cherries/Maraschinos
- 1 slice Cucumber
- 1 dash (Ground Paprika) Spice, other
Mixing Instructions
At Least Three Hours Before Serving -
1. Place small jar of candied cherries w/ juice, several slices of large cucumber into a small cooking pot with ˝ 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)
Mixing the Drink: (per serving)
· 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
· ˝ 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.
ContributorThis drink recipe was submitted by one of our charming readers, Stephen H.!
|
Hurricane glass
