Jack Frost Mimosa

Instructions

1. 1. Rim the Glass: Begin by preparing the rim, which gives this mimosa its signature frosty look. Lightly moisten the edge of your champagne flute with a bit of pineapple juice or water—just enough to make the surface tacky without dripping. Dip the rim into a shallow plate of coconut flakes or sugar, rotating the glass so the coating adheres evenly all the way around. Set the glass aside momentarily to let the rim dry slightly, which helps it stay intact once the drink is poured.
   2. Fill with Pineapple Juice: Pour 2–3 oz of pineapple juice into the prepared glass. If you prefer your drink extra chilled, you may add a few ice cubes at this stage, though traditional mimosas are typically served without ice. The juice should settle at the base, creating a vibrant golden foundation for the cocktail.
   3. Add Blue Curaçao: Slowly add 1 oz of blue curaçao. As the liqueur blends with the pineapple juice, it creates a bright, icy turquoise shade reminiscent of a winter frost or tropical lagoon. Pouring gently helps maintain clean color layers before they naturally swirl together.
   4. Top with Champagne or Prosecco: Carefully top the glass with champagne or prosecco, pouring at a slight angle to preserve the bubbles and prevent the drink from overflowing. Fill until the glass is almost full, leaving just enough space at the top to stir and garnish comfortably. The sparkling wine not only adds effervescence but also balances the sweetness of the juice and curaçao.