Tropical Mimosas Recipe
sparkling wine, Chinola passionfruit liqueur, pineapple juice
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Ingredients
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Tropical Mimosa Mix
Garnish (optional)
Method
Prepare and Chill
- 1
Chill components
Place the sparkling wine and pineapple juice in the refrigerator for at least 2 hours before serving. If using fresh passionfruit for garnish, keep them chilled as well.
- 2
If you prefer very cold glasses, fill them with ice and cold water while you prepare the mixture, then discard just before pouring.
Mixing the Mimosas
- 3
Combine juices and liqueur
In a large pitcher or mixing jug, pour the chilled pineapple juice and Chinola passionfruit liqueur. Stir gently to combine. The ratio here is roughly 3 parts sparkling wine : 1 part pineapple juice : 1/6 part Chinola (adjust to taste), but the provided measurements are scaled for about 6-8 servings.
- 4
Finish with sparkling wine
Just before serving, slowly pour the chilled sparkling wine into the pitcher over the back of a spoon or at the side to preserve bubbles. Stir once very gently (no more than 5 small strokes) to integrate — avoid vigorous stirring to retain effervescence.
Serve and Garnish
- 5
Pour the Tropical Mimosa into chilled champagne flutes, filling each flute about three-quarters full. Leave room for aromas and any garnish.
- 6
Optional: Drop a small spoonful of passionfruit pulp into each flute for texture and extra aroma, add a pineapple wedge to the rim, and finish with a mint sprig. Serve immediately.
- 7
If you chilled glasses with ice, be sure to dump the ice and water before pouring so the drink isn't diluted.