Pickled Tink Drink Recipe
Serving size: 250 mL (1 cup)
How to Make It
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 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)
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 · 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.
This drink recipe was submitted by one of our brilliant readers, Stephen H.!