How to make a Pickled Tink Cocktail

Lemon Rum1 oz
Bailey's Irish Cream1 oz
Cinnamon Schnapps4 oz
Peppermint Schnapps2 oz
Cherry Juice2 oz
Grenadine Syrup2 oz
Maraschino Cherry1 oz
Cucumber1 slice
Paprika1 dashground


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.
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