Carolina Blue Mimosa Recipe
Raspberry Vodka, Prosecco, Blue Curacao, lemonade
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Ingredients
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Cocktail base
Garnish & finish
Method
Prepare cocktail
- 1
Chill glass
Place a champagne flute or coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure the drink stays cold when served.
- 2
If using ice for mixing, add 4 ice cubes to a mixing glass or shaker. Pour in 2 fl oz raspberry vodka, 0.5 fl oz blue curaçao, and 1 fl oz fresh lemonade.
- 3
Stir gently (10–15 seconds) to chill and slightly dilute the mixture. Do not shake vigorously — you want to preserve the carbonation of the Prosecco added later.
- 4
Discard ice from the chilled flute (or remove ice water). Strain the chilled vodka/blue curaçao/lemonade mixture into the flute, leaving about 1/3 of the glass free for sparkling wine.
- 5
Slowly top with 3 fl oz chilled Prosecco poured down the side of the glass to preserve bubbles and encourage a gentle layer of effervescence. Pouring slowly helps maintain a clean blue tint from the curaçao mixed with the raspberry vodka.
- 6
Garnish by threading 3 fresh raspberries onto a cocktail pick and resting it across the rim, then add a lemon wheel on the rim or floated in the drink.
- 7
Serve immediately while effervescent. Optionally, provide a stirrer so guests can lightly mix the drink if they prefer a more uniform color and flavor.
