Time: 10 min.
Complexity: easily
Servings: 4

The classic Mimosa cocktail is a wonderful combination of champagne and orange juice. Ree Drummond decided to make it a little more tropical by adding pineapple and a splash of grenadine. Besides the flavor, the cocktail will captivate everyone with its beautifully gradated color, reminiscent of a sunrise. Serve with fruit skewers for a light appetizer.

Ingredients:

• 10 tbsp. l. grenadine
• Red decorative sugar for decorating a glass
• 1 cup pineapple-orange juice
• 360 ml chilled champagne
• 8 pieces of fresh pineapple
• 8 raspberries
• 4 orange slices
• Special equipment: 4 wooden skewers, 11 cm long.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Orange juice, Pineapple juice, grenadine syrup, champagne

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Preparation:

Step 1
• To decorate glassesPour 2 tablespoons of grenadine into a small bowl. Spread an even layer of decorative sugar on a small flat plate. Dip the rim of a 180 ml champagne flute into the grenadine to moisten. Then immediately press the rim into the sugar and quickly swirl to coat evenly. Decorate 3 more champagne flutes in the same manner.
Step 2
• To make a snack, thread alternating pineapple pieces, raspberries and mandarin slices onto four 11 cm long wooden skewers.
Step 3
• Pour 1/4 cup pineapple-orange juice into each glass. Top with 90 ml of champagne. Carefully pour 2 tablespoons of grenadine into each glass. If you rush, you won't get the sunrise effect. Place a skewer with fruit on top of each glass and serve.

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