Carolina Blue Mimosa Recipe

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.