Rum Rum Rudolph

This cocktail tastes like a boozy chocolate coconut milkshake!
For the cocktail glass rim:  Pour a little of the cherry juice from the jar of cherries onto a flat plate. Pour some flaked coconut onto a flat plate. Roll the rim of a martini glass in the cherry juice, then roll in coconut.  If the coconut does not stick in certain places on the rim, dip the rim in juice and coconut again.  Set aside until ready to pour the cocktail.
To make one cocktail:
1 ounce coconut rum
1 ounce Godiva Chocolate Liqueur
1 ounce Bailey’s Almond Milk Liqueur
Bourbon Flavored Cherry with stem and ground nutmeg for garnish
Place coconut rum, chocolate liqueur and  almond milk liqueur in a cocktail shaker with ice. Shake to mix the cocktail.  Strain the cocktail carefully into the center of the cocktail glass rimmed in coconut. Sprinkle ground nutmeg over the top. Slice the cherry allowing the stem to stay in tact so that the cherry will slide onto the rim of the glass.
 

I like to use these Bourbon Flavored Cherries (with stems) for cocktail garnishes.  I purchase them in the cocktail mixer section of Walmart or they are available on-line.

Poinsettia

So pretty and sweet and fabulously delicious!
1/2 ounce Cointreau or Triple Sec
3 ounces Cranberry Juice
3 ounces Champagne
Sugared fresh cranberries for garnish (prepare the day ahead)
Place Cointreau and cranberry juice in a champagne flute, stir lightly and top with champagne. Garnish with sugared cranberries.