Pickled Tink
1 oz lemon rum1 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 dashground 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 A 1/2 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 aEURoefruit cupsaEUR? made) 5. Combine; A? 4 oz. - BaileyaEUR(TM)s Irish Cream A? 2 oz. - Rumple Minze Peppermint Liqueur A? 1 oz. - Goldschlager Cinnamon Schnapps A? 1 oz. - Bacardi Limon Rum A? 1 frozen aEURoefruit cupaEUR? of setup mixture A? A 1/2 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.
