Pineapple Upside-down Mimosa Recipe

Chill glass and ingredients

Place the Prosecco bottle and pineapple juice in the refrigerator until well chilled (at least 30 minutes). Chill the champagne flute in the freezer for 10–15 minutes or fill with ice water while prepping, then discard ice water before assembling.

Pour the chilled Prosecco into the chilled flute, filling it about 3/4 full (approximately 3/4 cup). Pour gently down the side of the glass if you want to reduce foam.

Add the pineapple juice: slowly pour 2 tablespoons of chilled pineapple juice into the flute. The juice will sink and mix slightly with the sparkling wine, giving tropical flavor without collapsing all the bubbles.

Add the grenadine: using the back of a bar spoon held just above the surface (or slowly pour), drop 1 teaspoon of grenadine down the center of the glass. The dense grenadine will sink to the bottom, creating the signature 'upside-down' gradient and a sweeter finish.

Garnish: finish with a fresh pineapple wedge on the rim and, if desired, drop a maraschino cherry into the glass for a classic look.

Serve immediately: present the drink right away so the bubbles and layered effect remain lively. Advise guests to sip through the layers or gently stir for a uniform taste.