Pineapple Sunrise Mimosas Recipes

PINEAPPLE ORANGE MIMOSAS

Steps:

• Divide a bottle of champagne among 4 glasses. Stir together 1/4 cup pineapple juice and 1/4 cup orange juice; pour over the champagne. Top each mimosa with 1/2 tablespoon orange liqueur. Garnish with orange and pineapple wedges.

PINEAPPLE SUNRISE MIMOSAS

Steps:

• Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours.
• To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.

SUNRISE MIMOSAS

Steps:

• For the fruit skewers: Arrange the pineapple, raspberries and tangerine segments on four 4 1/2-inch wooden skewers, alternating the fruit.
• For the mimosas: To rim the glasses, pour 2 tablespoons of the grenadine in a small bowl. Pour an even layer of sanding sugar onto a small, flat plate. Dip the rim of a 6-ounce champagne flute into the grenadine to create a thin film on the rim. Then immediately dip it into the sanding sugar and give it a quick twist to make sure the rim is evenly coated. Repeat with 3 more champagne flutes.
• To make the mimosas: Pour 1/4 cup of the pineapple-orange juice into each glass. Top with 3 ounces of champagne. Gently and slowly pour 2 tablespoons of grenadine into each glass. If you do this too quickly, you will lose the beautiful sunrise effect. Lay the fruit skewer across the top of each glass and serve.

PINEAPPLE MIMOSA

Steps:

• Combine pineapple and pineapple juice in a blender and blend until smooth.
• Pour into 2 glasses and top each with 3 ounces champagne.

-------- HAWAIIAN SUNRISE -------- MIMOSA

Steps:

• Divide pineapple juice among the 8 champagne glasses top with champagne glasses.
• Spoon 1 tablespoon grenadine syrup into each glass.
• Garnish with a pineapple cube.
• Serve immediately.