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Jack Frost Mimosas

Jack Frost mimosas combine chilled pineapple juice, blue curaçao, and dry sparkling wine in glasses with sweetened coconut rims. Build them right before serving for a fizzy, tropical drink with a bright blue color.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Drink
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the coconut rims
  • 2 tbsp corn syrup light
  • 0.25 cup coconut sweetened shredded
For the mimosas
  • 1.5 cup pineapple juice chilled
  • 0.375 cup blue curaçao chilled
  • 1 bottle (25 oz) dry sparkling wine chilled

Equipment

  • 6 8-ounce champagne flutes

Method
 

Prepare the coconut rims
  1. Pour the corn syrup onto a small plate.
  2. Spread the shredded coconut on a second plate.
  3. Dip the rims of six 8-ounce champagne flutes in the corn syrup.
  4. Press the rims into the coconut to coat.
Build the mimosas
  1. Pour 1/4 cup pineapple juice and 1/2 ounce blue curaçao into each prepared flute.
  2. Slowly top each glass with sparkling wine, dividing the bottle evenly.
  3. Serve immediately.

Notes

For the best bubbles, assemble just before serving. Refrigerate leftovers for up to 1 day, though they will lose fizz; freezer: no. For an alcohol-free version, use nonalcoholic sparkling wine and blue curaçao syrup.