Piña Colada Mimosa Recipe

Blend base

Add 1 cup pineapple juice, 1/2 cup canned cream of coconut, 1 tablespoon fresh lime juice, 2 tablespoons pineapple or light rum, and 1 cup ice to a blender. Blend on high until smooth and slightly frothy, about 20–30 seconds. The texture should be silky but pourable; if too thick, add 1–2 tablespoons pineapple juice and pulse once more.

Taste the base and adjust sweet/tart balance. If it’s too sweet, add another 1/2 tablespoon lime juice; if too tart, add 1 teaspoon simple syrup or a splash more cream of coconut. Chill briefly in the fridge for 5 minutes if not serving immediately.

Assemble mimosas

Using chilled Champagne flutes (4), divide the blended pineapple-coconut base evenly between them — about 3 tablespoons (roughly 45 ml) per flute. Pour gently so it settles as a flavored layer at the bottom.

Top each flute slowly with chilled sparkling wine or champagne, filling to the rim. Pour gently down the side of the glass or over the back of a spoon to preserve bubbles and avoid excessive foaming. Expect about 4–5 ounces of sparkling wine per glass depending on flute size.

Give each drink a very gentle stir with a bar spoon (1–2 revolutions) to marry the base with the sparkling wine while keeping effervescence.

Garnish

Skewer a pineapple wedge and a maraschino cherry on a toothpick and rest across the rim of each flute. Optionally, rim the glass with toasted coconut before assembly by moistening rim with a lime wedge and pressing into shredded toasted coconut.