Pina Colada Mimosa Recipe

1. Chill glass

Place a champagne flute in the freezer for 5–10 minutes or fill it with ice and cold water while you prepare the ingredients to thoroughly chill the glass. If using ice to chill, discard the ice/water before mixing.

2. Optional coconut rim

If using toasted coconut, lightly wet the rim of the flute with a tiny amount of pineapple syrup, then dip the rim into the shredded toasted coconut so it adheres. Set the glass aside.

3. Add the coconut rum and pineapple syrup into a chilled mixing glass or small pitcher. Stir briefly to combine the syrup and rum (about 5–7 seconds) so the syrup is evenly distributed.

4. Pour the rum/syrup mixture into the chilled flute, filling roughly one quarter to one third of the glass (this will depend on glass size).

5. Slowly top with the well-chilled prosecco (about 3 oz) poured gently down the side of the flute to preserve bubbles and avoid foaming. Pour until the glass is nearly full, leaving a small gap at the top to prevent overflow.

6. Give the filled flute a very gentle swirl (no more than one small rotation) to integrate the prosecco with the rum/pineapple mixture without losing carbonation.

7. Thread the pineapple wedge on the rim of the flute or float it on top of the drink. If you prepared a coconut rim, position the wedge so it doesn't knock off the coconut.

8. Serve immediately while the prosecco is still lively and cold.