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1
For the assembly (rimming glasses with sugar):
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2
Pour 3 tablespoons corn syrup onto a dessert size plate. Place rim of glasses upside down into corn syrup.
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3
Sprinkle white sugar onto a second dessert plate that is separate from the corn syrup dessert plate. I use Wilton's white sparkling sugar sprinkles because it is larger, more coarse sugar and looks fancier than regular sugar. Some grocery stores may carry it. I bought my bottle at Michael's in the Wilton's aisle. Then sprinkle green sugar sprinkles on top of the white sugar sprinkles and mix together. I use the green sugar sprinkles from the grocery store baking aisle that you would use to decorate tops of sugar cookies.
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4
Then place the syrupy rim of each glass upside down into sugar mixture. Set glasses aside.
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5
For the red raspberry French martinis:
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Using a martini shaker filled with ice, add the Chambord, vanilla vodka, cran-raspberry juice and pineapple juice. Put the lid on and shake vigorously.
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Using the strainer at the top of martini shaker, pour into a sugar rimmed glass and garnish with a raspberry filled toothpick.
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8
For the sugared raspberries:
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Pour 3 tablespoons corn syrup onto a dessert plate and place raspberries into the syrup and roll and coat thoroughly.
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Sprinkle 2 tablespoons white sugar sprinkles onto a second dessert plate and place syrup coated raspberries in sugar sprinkles and roll and coat thoroughly.
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Place a coated raspberry on a fancy toothpick. I use 2 raspberries per toothpick, leaving a space between them so the space balances comfortably on the rim of the glass.
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12
For the green Appletini:
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13
Using a martini shaker filled with ice, add the Sour Apple Schnapps, vodka and apple juice. Put the lid on and shake vigorously.
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Using the strainer at the top of martini shaker, pour into sugar rimmed glass and garnish with a sour apple candy cane balanced on the rim of the glass.
