Pour 3 tablespoons corn syrup onto a dessert size plate. Place rim of glasses upside down into corn syrup.
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.
Then place the syrupy rim of each glass upside down into sugar mixture. Set glasses aside.
Red Raspberry French Martinis:
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.
Using the strainer at the top of martini shaker, pour into a sugar rimmed glass and garnish with a raspberry filled toothpick.
Pour 3 tablespoons corn syrup onto a dessert plate and place raspberries into the syrup and roll and coat thoroughly.
Sprinkle 2 tablespoons white sugar sprinkles onto a second dessert plate and place syrup coated raspberries
in sugar sprinkles and roll and coat thoroughly.
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.
Using a martini shaker filled with ice, add the Sour Apple Schnapps, vodka and apple juice. Put the lid on and shake vigorously.
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.