Cocktails are a lot like cooking: sometimes you just look in the fridge, see what you have too much of, and find a recipe that fits.
Such is the case with us and the Hawaiian Mimosa. We already had a lot of pineapple juice left over from last week’s Hurricane recipe, and we had nearly a liter of coconut rum on hand from making Pina Coladas… and I had recently picked up a nice bottle of Cava.
Boom! The only thing I was missing was a champagne flute, which Laura says I should have found in the cupboard, but I didn’t. They were delicious in regular wine glasses anyway…
1 oz Coconut Rum (I’m partial to Don Q)
2 oz Pineapple Juice
Top with sparkling wine
The wine cuts the sweetness of the juice and coconut rum, so adjust the pour to your taste. It’s a refreshing drink for a summer weekend. Enjoy!