Jack Frost Mimosa
Ingredients:
1/2 cup blue curaçao
1/2 cup pineapple juice
1 bottle chilled prosecco or champagne
Sugar for rimming the glass
Ice cubes
Instructions:
1 Rim the champagne flutes with sugar by moistening the rims and dipping them into sugar.
2 In a shaker, combine blue curaçao and pineapple juice with a few ice cubes.
3 Shake well until chilled.
4 Pour the blue curaçao and pineapple mixture into the prepared champagne flutes, filling halfway.
5 Top with chilled prosecco or champagne.
Preparation Time: 5 minutes