Rating:   5.8 / 10   (10 votes)

Pickled Tink Drink Recipe

Ingredients

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 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.

Contributor

This drink recipe was submitted by one of our good-looking readers, Stephen H.!

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Nutrition Information

Serving size: 250 mL (1 cup)

Calories 795 (3,328 kJ)
from alcohol 201
% Daily Value*
Total Fat 16.7g 26%
Saturated Fat 0.0g 0%
Trans Fat 0.0g
Total Carbs. 84g 28%
Fiber 0g 0%
Sugars 51g
Cholesterol 0g 0%
Sodium 14.8mg 1%
Potassium 16.3mg 0%
Protein 3.3g
Vitamin A 0 IU 0%
Vitamin C 0 mg 0%
Calcium 4 mg 0%
Iron 0 mg 0%
Vitamin D 0 IU 0%
Folate 0 µ 0%
: Nutritional information disclaimer

*: Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your diet needs.

‡: Does not include Rum, lemon, Cherry Juice, Cherries/Maraschinos, Cucumber, Spice, other

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