Easy & Sparkly Jack Frost Mimosas
This Jack Frost Mimosa is a stunningly beautiful, super simple cocktail perfect for holiday seasons or cozy winter gatherings. It looks like a winter wonderland and tastes like a tropical vacation met a snowy day, guaranteed to bring a little cheer and sparkle.
Equipment
- Champagne flutes
- Small plate
- Small pitcher
- Spoon
Ingredients
- 1 cup chilled pineapple juice
- 1/4 cup blue curaçao
- 1/4 cup coconut rum optional
- 1 bottle chilled champagne or prosecco dry or brut works great
- Light corn syrup for rimming
- Shredded coconut sweetened or unsweetened, for rimming
- Ice optional
Instructions
- Step 1: Prepare the Rims. Pour a thin layer of light corn syrup onto a small plate. On another small plate, spread out shredded coconut. Dip the rim of each champagne flute into the corn syrup, just coating the edge. Let excess drip off, then dip the sticky rim into the shredded coconut, twisting gently to coat.
- Step 2: Mix the Base. In a small pitcher, gently stir together the chilled pineapple juice, blue curaçao, and coconut rum (if using). Stir carefully with a spoon to combine into a beautiful blue mixture without introducing too many bubbles.
- Step 3: Pour the Base. Carefully pick up your prepared flutes. Pour the pineapple juice mixture into each one, filling them about one-third of the way. Pour slowly and steadily to avoid disturbing the rim.
- Step 4: Add the Bubbly. Slowly top each flute with your chilled champagne or prosecco. Pour directly into the juice mixture. Fill to your desired level, leaving a little room at the top.
- Step 5: Serve. Serve these beauties immediately. If using ice, pop a cube or two in now. Sip, enjoy, and feel instantly more festive!
Notes
Substitutions & Additions: Make it non-alcoholic by skipping alcohol and using blue raspberry lemonade, sparkling white grape juice, or club soda. Swap pineapple juice for white cranberry or clear soda. Use white rum or vanilla rum instead of coconut rum, or skip the rum. If no blue curaçao, use orange juice and a tiny drop of blue food coloring, or change the color (e.g., grenadine for red). Add edible glitter for extra sparkle. Garnish with a cherry, starfruit slice, or sugared rosemary.
Tips for Success: Ensure all liquids (juice, curaçao, champagne) are well chilled. The corn syrup is essential for the coconut rim; dip lightly but evenly. Stir the juice mix gently. Always add the bubbly last, just before serving, to keep it lively.
Storage: The juice mixture can be made a few hours ahead and kept chilled. Store leftover bubbly with a champagne stopper. Store leftover juice, liqueurs, and coconut according to packaging instructions.