Jack Frost Mimosa Cocktail (Print-Friendly Format)
Chilled sparkling wine, coconut rum, blue curaçao, and a coconut rim create a festive, tropical twist.
# Ingredients You’ll Need:
→ Single Serve
01 -
90 ml chilled sparkling wine (Champagne or Prosecco)
02 -
60 ml chilled Malibu coconut rum
03 -
60 ml chilled pineapple hard seltzer (such as White Claw)
04 -
30 ml chilled blue curaçao liqueur
05 -
Sugar syrup or corn syrup, for rimming glass
06 -
Shredded coconut, for garnish
→ Pitcher (Serves 8)
07 -
1 bottle (750 ml) chilled sparkling wine
08 -
480 ml chilled Malibu coconut rum
09 -
480 ml chilled pineapple hard seltzer
10 -
180–240 ml chilled blue curaçao liqueur
# How to Make It:
01 -
Ensure all beverage ingredients are thoroughly chilled prior to assembly. If not chilled, combine with ice in a cocktail shaker and strain before serving.
02 -
Lightly coat the rim of a champagne flute with sugar syrup or corn syrup, then dip into shredded coconut to adhere an even layer.
03 -
Pour sparkling wine, Malibu coconut rum, pineapple hard seltzer, and blue curaçao directly into the prepared glass. Stir gently to combine.
04 -
For a larger batch, combine sparkling wine, coconut rum, pineapple hard seltzer, and blue curaçao in a large pitcher or punch bowl. Mix gently and serve in coconut-rimmed glasses.
# Extra Tips:
01 -
Adjust blue curaçao quantity to achieve desired color intensity. For optimum flavor, ingredients should be chilled before preparation.
02 -
If beverage mixer is unavailable, thoroughly stir all cold liquids before serving.