Jack Frost Mimosa Recipe

Time15m

Serves4

sterling brut, pineapple juice, blue curaçao, sugar-glitter rim

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Ingredients

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1
Prepare the Sugar-Glitter Rim
In a shallow dish, combine the water and granulated sugar to create a simple syrup. Dip the rim of each champagne flute into the syrup, ensuring it is well-coated. Then, dip the rim into granulated sugar to create a sparkling-glitter effect. Set aside.
2
Mixing the Mimosa
In a large mixing pitcher, combine the pineapple juice and blue curaçao. Stir gently to mix the ingredients without creating too much foam.
3
Pour and Serve
Carefully pour the pineapple and blue curaçao mixture into the prepared champagne flutes, filling each glass halfway. Slowly top each glass with chilled Sterling Brut Champagne to create a beautiful layered effect. Serve immediately and enjoy your Jack Frost Mimosas!