cocktail time!

Easter is a week away, so to help get you in the spirit and begin planning your Easter dinner menu… how about a little cocktail!?  I’m not fond of Peeps, but this is too cute to not do. Vanilla, coconut, and raspberry jelly beans, that is. If it’s a bit too sweet for your taste, use half as much cream of coconut and add a splash of fresh lemon juice.

Tip: When you want to try a new variety or brand of liqueur or alcohol, an inexpensive way to go is to buy the sample or “airplane” size bottles. That’s what I did with the coconut rum I used here. Total Wine has a great selection to choose from.

And although this recipe is vegetarian… it hardly counts as the Meatless Monday Meal I promised to begin posting on weekends. For that, you’ll need to go back to Friday’s post, and instead of cutting the baguette into slices to make crostini, cut it into four equal portions, cut open each of those pieces horizontally, almost through, as though you’re opening a book and make Grilled Vegetable Sandwiches with the toasted bread, herbed goat cheese, and veggies.  Super-Duper Yummy!

Jelly Bean Martini

1/4 cup sweetened flaked or shredded coconut
2 or 3 drops green food coloring
1/4 lemon
Ice
1  1/2 ounces Cherry Vodka
1/2 ounce Triple Sec
3 ounces Half and Half
Dash Grenadine

Place the coconut in a small zip-lock bag, add the food coloring, zip closed the bag, and shake vigorously until the coconut is green all over.

Run the lemon quarter around the rim of a chilled martini glass. Pour the coconut out onto a small plate and dip the wet rim of the glass in the coconut to coat the rim. Set aside.

Fill a cocktail shaker with ice. Add the cherry vodka, triple sec, half and half, and the Grenadine, and shake vigorously for at least 15 seconds. Strain into the prepared martini glass and serve immediately.  (Place a pink Peep on the rim, if desired)

Makes 1