
Yields:
10 serving(s)
Prep Time:
5 mins
Total Time:
5 mins
Mimosas don't have to be made with just orange juice, and these under-the-sea cocktails are proof. Instead of just sticking with standard OJ and bubbly, we added in some eye-catchingly colorful ingredients that make this brunch staple perfect for sipping on pool lagoon-side. Melon-y Midori and pineapple juice add new depth, while blue Curaçao is reminiscent of the classic orange flavor, but with the benefit of turning these a lovely ombre blue-green hue. Serve these up at your next baby shower, birthday party, backyard BBQ...they're guaranteed to make a splash!
Made this recipe? Let us know how it went in the comments below.
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Ingredients
- 10 oz.
Midori
- 1
(32 oz.) bottle pineapple juice
- 1
bottle Prosecco or Champagne
- 10 oz.
Blue Curaçao
- 1
lime cut into rounds and halved, for garnish
Directions
- Step 1Pour 1 ounce of Midori into each glass. Fill each glass ⅓ full with pineapple juice, then top with bubbly. Finish with an ounce of blue Curaçao, garnish with a lime wedge, and serve.
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