Cherry Bomb Mimosa Recipe

Chill glassware and ingredients: place flute or coupe glasses in the fridge for 10–15 minutes or fill with ice and cold water while you prepare other items. Make sure the prosecco/Champagne and pineapple juice are well chilled.

If rimming (optional): run the lime or lemon wedge around the outer rim of the glass, then dip the rim lightly into the superfine sugar so the sugar adheres. Tap off any excess.

Pour the pineapple juice into the chilled glass: measure 1 oz pineapple juice and add it first. Pouring juice first helps create a layered look and prevents foaming over when sparkling wine is added.

Add the prosecco/Champagne: slowly top with 3 oz chilled prosecco down the side of the glass. Pour gently to preserve bubbles and avoid overflow.

Add the grenadine 'bomb': using the tip of a teaspoon or a small bar spoon, drizzle 1/2 tsp grenadine into the center of the drink. The grenadine will sink and create a cherry-red burst that slowly rises and colors the bottom — this is the 'Cherry Bomb' effect.

Garnish and serve: drop one maraschino cherry into the drink (or skewer it on a pick and rest across the rim). Serve immediately while effervescent.

Adjust sweetness

If you prefer a drier drink, reduce grenadine to a drop or omit. For a sweeter, fruitier profile, increase pineapple juice to 1.5 oz or add a splash more grenadine.

Non-alcoholic version

Substitute sparkling water or non-alcoholic sparkling wine for the prosecco, keeping all other proportions the same.