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Pickled Tink

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.
5.
Combine: 4 measure - Irish Cream, 2 measure - Peppermint Liqueur, 1 measure - cinnamon liqueur, 1 measure - Rum, 1 frozen 'fruit cup' of setup mixture, and 1/2 cup of ice.
6.
Blend thoroughly and pour into a chilled tall glass.
7.
Place a single cucumber slice at the top as a garnish & dust lightly with paprika.

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