Coconut Margaritas

Ingredients

• • 1 cup sweetened shredded coconut
  • 1/2 teaspoon salt
  • 1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
  • 3/4 cup Coco Lopez or cream of coconut
  • 1/2 cup plus 2 tablespoons tequila
  • 1/4 cup Cointreau or other orange liqueur

Directions

1. Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.
2. Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.
3. Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.

Easter Basket Cocktail

Easter Basket Cocktail

Rim a martini glass with thick simple syrup and then dip into dyed green coconut flakes, then adorn with a little marshmallow peep. Think of it as your very own adult Easter Basket, but instead of being filled with candy, it’s filled with booze! Prepare the glasses ahead of time and put them on a tray decorated with jelly beans and other seasonal delights for a stunning effect.

For the cocktail:

* 1 1/2 ounces Cherry Vodka
* 1/2 ounce Triple Sec
* 3 ounces Half and Half or Milk
* Dash Grenadine

Shake with ice until chilled. Pour into decorated glasses and serve.

Peppermint Eggnog Milkshake Shots

Peppermint Eggnog Milkshake Shots

Ingredients:

• Peppermint ice cream
• Peppermint white chocolate bark
• Crushed peppermint
• Eggnog
• Sugar water

Blend together 2 parts peppermint ice cream to one part eggnog. Rim the glasses with with crushed peppermint by dabbing them with sugar water and dipping them in peppermint. Fill your glasses with the milkshake mixture and place them in the freezer until you’re ready to serve. Break the peppermint bark into halves and place them on top just before serving.

Champagne Jello Shots

Champagne Jello Shots

1 package white grape sparkling Jello mix (3 ounces)

1 cup boiling water

1 cup chilled Champagne

Directions

1. Combine the Jello and boiling water in a boil. Stir until completely dissolved, about 2 minutes. Let set until it comes to room temperature. Slowly stir in the Champagne. Pour into 9x9 tray and chill in the refrigerator for at least 4 hours. Once firm, dip the tray in hot water for 5 seconds. Use a thin knife to slice into squares.

     2. Sprinkle with colored sugar just before serving.

Strawberry Champagne Punch

Strawberry Champagne Punch

YOU'LL NEED
Yield: 12 serving

1 liter sparkling champagne
1¼ cups fruit punch
1¼ cups ginger ale
1¼ cups orange juice
1 pint fresh strawberries
1 pint raspberry sherbet
1 pint vanilla ice cream


Instructions
Chill juices and sodas before using.
Mix juices, soda and wine in punch bowl.
Add strawberries and stir.
Spoon in ice-cream and sherbet, mixing.
Add ice ball preferably made of frozen punch.
Garnish with strawberries, kiwi, orange slice!

This would be a fun to serve for Easter!
Dessert and champagne all at once!

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Hurricane Cocktail Recipe

Ingredients you need

• 2 oz.Dark Rum
• 2 oz.White rum
• 2 oz.Lime Juice
• 3 oz.Passion Fruit Juice
• 2 oz.Pineapple Juice
• 1 oz.Orange Juice
• 1 Tbsp.Grenadine

How to make a Hurricane CocktailFill a cocktail shaker three-quarters full with ice. Add all the ingredients, cover, and shake well, Strain into a highball glass or hurricane glass. Garnish with a slice of pineapple and cherry.

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Raspberry and Serrano Sangri­a

• 1 small carton of raspberries
• 1 small carton of strawberries
• 1 lime
• 2 apples, granny smith and a braeburn
• 1 serrano pepper (more if you are daring)
• 1 bottle of Viognier
• 1/2 cup of white grape juice
• 1/4 cup of sugar
• 1 can of club soda
• Mint leaves for garnish

1. Finely dice both the apples and the strawberries and then cut both the lime and the serrano pepper into fairly thick slices.

2. Layer all of the the different fruits in a tall pitcher, adding a dash of sugar in between every layer. For an interesting twist, you could use honey or agave instead of plain sugar.

3. After all of the fruit has been layered, add the sliced serrano chile and the remaining sugar. Let sit for 10 minutes.

4. Add the Viognier to the fruit and sugar mixture.

5. Add the white grape fruit juice and top it all off with the club soda. Place in the refrigerator to chill.

6. Once the sangría has chilled, bust out your favorite wine glasses. I like a lot of fruit in mine so I am not bashful about digging around for more berries. Just keep an eye out on those sliced serranos. They have a pretty respectable Scoville rating.

7. Garnish the drink with some fresh mint and serve.

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