A creamy coconut cocktail that's perfect any time of the year, but just so cute for Easter when it's dressed up with a coconut rim and marshmallow "bunny tail"
COCONUT COTTONTAIL MARTINI 1.5 oz. (3 TB) whipped cream or vanilla vodka
1.5 oz. (3 TB) coconut rum
2 oz. (4 TB or 1/4 cup) half and half
1/2 oz. (1 TB) cream of coconut milk or coconut water or coconut flavored liquid coffee creamer GARNISH: sweetened flaked coconut * canned vanilla frosting * mini marshmallow
With a butter knife or offset spatula, put a thin coat of the frosting around the rim of a martini glass. Press the coconut onto the frosting. Cut a slit in the marshmallow, and stick it on the rim for the "tail."
Combine the rest of the ingredients in a glass jar or cocktail shaker that's filled with ice. Give it a few good shakes and pour carefully into your glass. (Or, you can put it on the blender for a "frozen" Cottontail Martini ~ which will make 2-3 drinks) ** Makes 1 or 2 martinis (depends on size of your glass)