Jack Frost Mimosa
Ingredients
- 1/2 cup blue curaçao
- 1/2 cup pineapple juice
- 1 bottle chilled prosecco or champagne
- Sugar for rimming the glass
- Ice cubes
Instructions
- Rim the champagne flutes with sugar by moistening the rims and dipping them into sugar.
- In a shaker, combine blue curaçao and pineapple juice with a few ice cubes.
- Shake well until chilled.
- Pour the blue curaçao and pineapple mixture into the prepared champagne flutes, filling halfway.
- Top with chilled prosecco or champagne.