Coconut Sunrise Mimosas from Goya
Ingredients
- 1½ cups Goya Coconut Water, chilled
- ¾ cup Goya Pineapple Juice, chilled
- ¾ cup freshly squeezed orange juice
- 1 bottle (25 oz) prosecco, chilled
- 6 Tbsp grenadine
- 6 slices orange
- 6 maraschino cherries
Instructions
- Pour 2 oz. coconut water into each of 6 champagne glasses. Top each with 1 oz. pineapple juice, 1 oz. orange juice and 4 oz. prosecco.
- Drizzle ½ oz. grenadine down insides of each glass (do not stir).
- Garnish each with orange slice and maraschino cherry.
Notes
Note: You can substitute Goya Pineapple Juice with Goya Passion Fruit Cocktail or Goya Mango Nectar.
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