Blushing Mimosa

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: build
• Glass: Goblet glass
• Ice: No ice
• Garnish: Small pineapple wedge
• ABV: 6%

Ingredients

• Brut Champagne — 3 oz (90 ml)
• Orange juice (freshly squeezed) — 2 oz (60 ml)
• Pineapple juice (fresh pressed) — 1 oz (30 ml)
• Giffard Grenadine syrup — ⅓ oz (10 ml)

How to make it

1. POUR half the champagne into chilled glass.
2. Then add orange juice and pineapple juice.
3. Finally pour the rest of the champagne.
4. Add pomegranate syrup and allow to sink through cocktail.

A refreshing cocktail with champagne and juices.

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