How to make a Pickled Tink Cocktail
| Ingredient | Quantity |
|---|
| Lemon Rum | 1 oz |
| Bailey's Irish Cream | 1 oz |
| Cinnamon Schnapps | 4 oz |
| Peppermint Schnapps | 2 oz |
| Cherry Juice | 2 oz |
| Grenadine Syrup | 2 oz |
| Maraschino Cherry | 1 oz |
| Cucumber | 1 slice |
| Paprika | 1 dashground |
Preparation
Add Maraschino Cherries to a small Saucepan with a slice of Cucumber, Grenadine Syrup, Cherry Juice and Water, simmer for fifteen minutes, strain our the Cucumber slice and refrigerate, pour contents of saucepan into a Blender, blend until smooth and pour contents into a Cupcake Tin, place in freezer until frozen. Combine Bailey’s Irish Cream, Peppermint Schnapps, Cinnamon Schnapps and Lemon Rum in an ice filled Cocktail Shaker, shake well and strain contents into a Tall Glass, drop in frozen mixture and top with the chilled Cucumber slice.