Sunrise Mimosas Recipes

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 MIMOSA

Steps:

• Combine mango and orange juice in a blender and puree.
• Pour about 2 to 3 tablespoons of puree into 4 to 6 chilled champagne flutes.
• Slowly pour prosecco over the mango puree almost to the top of the flutes.
• Slowly add about a tablespoon or two of pomegranate liqueur to each champagne glass.
• Garnish with orange slices.
• Serve.

SUNRISE MIMOSA RECIPE

Steps:

• Fill the Champagne flute about halfway with Prosecco or another sparkling wine
• Top with orange juice
• Add a dash of grenadine, allow it to settle.
• Garnish with a maraschino cherry and serve immediately

RASPBERRY SUNRISE MIMOSA

Steps:

• Make the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour.
• Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries.
• To serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.

SUNRISE MIMOSA

Steps:

• Add the orange juice and cranberry juice to a pitcher; stir to mix.
• Pour evenly into 6 champagne or wine glasses.
• Pour 1/3 cup Asti Spumanti into each glass.
• Serve immediately.

-------- 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.