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Jack Frost Mimosas

Jack Frost mimosas pair chilled pineapple juice, blue curaçao, and dry sparkling wine in flutes with sweet coconut rims. The rims chill for 10 minutes to set before the sparkling wine is added and served immediately.
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Prep Time 5 minutes
Chilling 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Drink
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

coconut rims
  • 2 tbsp corn syrup light
  • 0.5 cup coconut sweetened shredded
mimosas
  • 1.5 cups pineapple juice chilled
  • 6 tbsp blue curaçao chilled
  • 1 bottle (750 ml) dry sparkling wine chilled

Equipment

  • 6 champagne flutes

Method
 

Prepare the coconut rims
  1. Put the corn syrup on a small plate and the coconut on a second plate, then dip the rims of six champagne flutes lightly in the syrup and press them into the coconut.
  2. Refrigerate the flutes for 10 minutes to help the coconut rims set.
Make the mimosas
  1. Divide the pineapple juice and blue curaçao among the flutes.
  2. Divide the sparkling wine evenly among the flutes and serve immediately.

Notes

Chill all the ingredients well for the best flavor and fizz. Serve immediately; refrigerate any leftovers for up to 1 day, though the sparkling wine will lose its bubbles. Do not freeze. For an alcohol-free version, use nonalcoholic sparkling wine.