Description
The Jack Frost Mimosa is a frosty, vibrant cocktail perfect for holiday celebrations. Combining tropical flavors with the sparkle of champagne, this icy-blue drink is as festive as it is refreshing.
Ingredients
Units
Scale
Serves 4
- 1/2 cup (120 ml) blue curaçao liqueur
- 1 cup (240 ml) pineapple juice, chilled
- 1 bottle (750 ml) champagne or prosecco, chilled
- 1/4 cup (50 g) granulated sugar (for rimming glasses)
- Corn syrup or lemon juice (for the rim)
- Ice (optional, for serving)
- For garnish (optional):
- Pineapple wedges
- Shredded coconut
- Fresh mint
Instructions
- Prepare the glasses:
- Dip the rims of champagne flutes into corn syrup or lemon juice, then into granulated sugar to create a frosted effect. Set aside.
- Mix the base:
- In a small pitcher, combine the blue curaçao and pineapple juice. Stir well.
- Assemble the mimosas:
- Fill each champagne flute about 1/3 full with the blue curaçao and pineapple juice mixture.
- Slowly top off each glass with champagne or prosecco.
- Garnish and serve:
- Garnish with a pineapple wedge, shredded coconut, or a sprig of mint for a festive touch. Serve immediately.
Notes
- For a non-alcoholic version, replace champagne with sparkling white grape juice or lemon-lime soda.
- To make it slushy, blend the blue curaçao and pineapple juice with ice before adding champagne.
- Add edible glitter to the drink for a magical holiday sparkle.