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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
486
Warning: If you serve these piña colada mimosas at your next brunch, then they're sure to steal the show. We took inspiration from our favorite summer cocktail—the piña colada—when creating these drinks, combining pineapple juice and coconut rum before topping with Prosecco for that signature bubbly finish. With a sugar rim and a pineapple-cherry garnish (plus, don't forget the mini umbrella!), these mimosas will bring the tropical beach vibes to any brunch.
Looking for how to use up the rest of that coconut rum? Checkout our favorite coconut rum drinks to sip on all summer long, and keep the tropical vibes going.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 1 cup
sugar
Pineapple wedge, for rimming glasses
- 1 cup
pineapple juice
- 1/2 cup
coconut rum
- 1
bottle Prosecco
Pineapple slices, for garnish
Maraschino cherries, for garnish
Directions
- Step 1In a small dish, pour sugar. Rim glasses with pineapple wedges then dip in sugar.
- Step 2Pour 1/4 cup pineapple juice and 2 ounces coconut rum into each flute then top with prosecco.
- Step 3Garnish with a pineapple slice and a maraschino cherry and serve.
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