Coconut Cotten-tailed Martini for an Adulting Easter Brunch ! Cocktails Holidays

Celebrating Spring? Add a marshmallow cotton tail or candy sprinkles to the rim of the glass and create a festive spring fling! Serve with a board filled with fresh-cut fruits, berries, and quality dark chocolate!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4

Ingredients
1 ounce Don Q Cristal, White Rum
1½ ounces Stoli, Vanilla Vodka
1½ ounces Cruzan, Coconut Rum
½ ounce Coco Lopez, Cream of Coconut
Ice
1/2 cup shredded coconut flakes, chopped well
Large marshmallows
Candy sprinkles (optional)

Here's how to make it
1. Fill a cocktail shaker with a handful of ice.
2. Add white rum, vanilla vodka, coconut rum, and cream of coconut.
3. Shake 20 times and strain into a martini glass. Garnish & serve
4. Garnishing the glass rim
5. Pour a quarter inch of cream of coconut into a wide, shallow bowl.
6. Pour a thin layer of the shredded and chopped coconut onto a plate.
7. Carefully dip the rim of the glass into the cream of coconut and then immediately dip it into the chopped coconut or candy sprinkles.

Cooks notes
-Freeze serving glassware 15- 30 minutes before mixing the drink so you can serve it frosty.
-Be sure to garnish the rim of the martini glass with chopped shredded coconut or multi-colored candy sprinkles.
-Cut a small incision under the marshmallow so it can rest on the edge of the glass.
-A small dab of honey or corn syrup will keep a heavier candy garnish on the rim.
-You can prepare the creamy coconut martini a day ahead of time. Only pour it over ice once you are ready to drink it. Keep in a glass container with a tight-fitting lid for up to 24 hours. Be sure to shake it before serving.

So much fun!