Hawaiian Mimosa Recipe
Bubbly, Malibu Rum, Pineapple Juice, Coconut Rim
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Ingredients
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Glass + Garnish
Cocktail
Optional Sweetener
Method
Glass + Garnish
- 1
Prepare coconut rim
Place shredded sweetened coconut on a small plate. Run the pineapple wedge around the rim of the chilled flute to moisten the edge. Dip the moistened rim into the shredded coconut, rotating to coat evenly. Set the glass aside and chill briefly in the refrigerator if desired to firm the rim.
- 2
Garnish prep
Slice the remaining pineapple wedge into a small triangular spear or wheel notch for the rim. Keep chilled until serving.
Cocktail
- 3
Add Malibu coconut rum and chilled pineapple juice to the bottom of the prepared flute (or mix briefly in a mixing glass if you prefer to combine before pouring). If using, add the fresh lime juice and optional simple syrup or agave; the small amount of sweetener is only for balance if your pineapple juice is tart.
- 4
Slowly top with chilled champagne or sparkling wine. Pour gently down the side of the glass or over the back of a spoon to preserve bubbles and avoid an overflow. The typical ratio here is roughly 2 parts sparkling wine to 1 part pineapple juice with a splash of rum — total volume above yields a balanced drink.
- 5
Give the drink a very gentle stir (one or two slow turns) to integrate the rum and juice with the sparkling wine without knocking out the effervescence.
- 6
Finish by placing the pineapple spear or wheel on the rim. Serve immediately while bubbly and cold.