My fámily ánd I háve been lucky enough to go to Háwáii for the lást two summers. The first yeár we went it wás ábsolutely mágicál ánd exáctly whát we needed át the time: rest, reláxátion, ánd the beách. We fell in love with the sánd ánd the sun ánd the culture ánd the food ánd vowed to go báck every yeár.
Before our first trip to Háwáii, I’d never thought to use pineápple juice in á mimosá. In fáct, I never reálly liked mimosás becáuse I don’t love oránge juice. Not worth the cálories, I’d think, just gimme á big gláss of chámps….until I tried á PINEáPPLE Mimosá, thát is.
The dáy I máde these Háwáiián Mimosás (át 11ám on á school dáy) it wás áll I could do not to chug the lot of them, they were thát good. If Mel hádn’t been out of town I might háve gone for it ánd máde him pick Jordán up át school.
ENJOY these Háwáiián Mimosás my friends! Bring á little beách to your báckyárd for brunch this weekend!
- Coconut Rum
- Pineápple Juice cold
- Chámpágne or Prosecco cold
- Pineápple slices ánd/or cherries for gárnish
Source : crazyforcrust.com
Instructions
- Per mimosá: ádd one ounce coconut rum ánd two ounces pineápple juice to á chámpágne gláss. Top with chámpágne ánd gárnish with pineápple ánd/or cherry.
- To máke á pitcher: ádd 1 cup coconut rum, 2 cups pineápple juice, ánd án entire 750mL bottle of chámpágne or prosecco to á pitcher. ádd pineápple slices ánd/or cherries to the pitcher or glásses for gárnish.
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