1/4 c. marshmallow fluff
2 c. sweetened shredded coconut
1 (14 oz.) can coconut milk
1 1/2 c. silver tequila
1 c. triple sec
1/2 c. pineapple juice
1/4 c. lime juice
Ice, for serving
Using a butter knife (or a small offset spatula), spread marshmallow fluff around rims of glasses. Add shredded coconut to a shallow bowl, then dip the tops of glasses in coconut, adhering the coconut to the fluff.
In a large pitcher, stir together coconut milk, tequila, triple sec, pineapple juice, and lime juice.
Add ice to glasses then pour over margarita mixture.
1/2 g lemonade
1 bottle Chardonnay or other white wine (750 ml)
2/3 c. light rum
1/2 c. raspberries
1 Orange, Sliced
1 Granny Smith apple, sliced
In a large pitcher, combine lemonade, wine and rum. Stir, then add fruit.
Refrigerate for at least one hour and serve.