Adding a little tropical flare to the beloved mimosa with these Malibu Mimosas. I used pineapple juice and coconut rum to give all the beach feels today!
I was in Oklahoma last week for a graduation/birthday party and we were in charge of the Bloody Mary and Mimosa bar. The happy graduate/birthday girl requested these mimosas and we were happy to oblige! They’re so delicious and were a hit at the party! I love to use Luxardo cocktail cherries instead of the bright red maraschino cherries in cocktails. Unfortunately, they are pricey so I was happy to find some decent cocktail cherries at Walmart recently that were less expensive and quite good!
- 2 oz. pineapple juice
- 1 oz. Malibu coconut rum
- 4 oz. champagne
- splash of grenadine or maraschino cherry juice
- pineapple wedge
- maraschino cherry (I like Luxardo cherries best)
Add juice and rum to champagne glass, top with champagne. Pour a bit of grenadine or cherry juice on top and garnish with pineapple wedge and a cherry!
The amount of each ingredient is just a guide, use more or less juice as desired. You could also use an orange/pineapple juice if you want.