Rum Punch Mimosa Recipe

Time30m

Serves4

champagne, mix of rums, fresh pineapple, pineapple juice and grenadine

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Ingredients

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1
Prepare the Glasses
Begin by chilling the champagne flutes in the refrigerator or by placing them in ice water for about 10 minutes. This will ensure your mimosa is served cold.
2
Mix the Rums
In a large pitcher, combine the light rum and dark rum. Stir well to mix them thoroughly.
3
Add Pineapple Juice and Diced Pineapple
Pour in the fresh pineapple juice and add the diced fresh pineapple to the pitcher with the rums. Stir gently to combine.
4
Add Grenadine
Slowly add the grenadine to the mixture. It will settle at the bottom, creating a beautiful gradient effect. Do not stir after adding grenadine.
5
Assemble the Drink
Fill each chilled champagne flute halfway with the rum and pineapple mixture. Slowly top off each glass with champagne, allowing it to mix slightly but not fully.
6
Garnish and Serve
Garnish each mimosa with a few mint leaves for a fresh touch. Serve immediately and enjoy!