Ingredients
Equipment
Method
- Prepare the sugared rim: In a shallow dish, pour a thin layer of corn syrup or simple syrup. In another shallow dish, spread out granulated sugar (and optional blue sanding sugar or edible glitter).
- Dip the rim of each glass into the corn syrup, coating evenly. Immediately dip the syrup-coated rim into the sugar, turning the glass slowly to cover the entire rim. Gently shake off any excess sugar.
- Allow the sugared rims to dry for a few minutes.
- Chill the prepared, sugared-rimmed glasses in the freezer for a few minutes.
- In a pitcher, combine the Blue Curaçao, pineapple juice, and coconut rum (if using). Stir gently to combine.
- Carefully pour the Blue Curaçao mixture into each chilled glass, filling it about one-third of the way.
- Slowly top each glass with Prosecco or Champagne, filling it to the top.
- Garnish each mimosa with a few fresh cranberries and a sprig of rosemary (optional).
- Serve immediately and enjoy.
Notes
For a non-alcoholic version, replace the Prosecco with sparkling white grape juice or sparkling cider and omit the coconut rum. If the sugared rim is melting too quickly, make sure glasses are thoroughly chilled and that you're not adding too much corn syrup. Store Prosecco/Champagne sealed with a champagne stopper in the refrigerator for up to 3 days. Blue Curaçao, Pineapple Juice, and Coconut Rum can be stored at room temperature in their original bottles for several months. Sugared rims do not store well; prepare right before serving.