Island Breeze Mimosas
- FOR THE HIBISCUS SYRUP:
- 1/2 cups Water
- 2 Tablespoons Hibiscus Pieces
- 1/2 cups Organic Cane Sugar
- FOR THE COCKTAIL:
- 1 bottle (750ml Size) Champagne (Extra Dry Or Brut)
- 2 cups Orange Juice
- 20 ounces, weight Canned Pineapple Chunks (You Only Need The Juice)
- 1 whole Starfruit, Cut Into Slices, For Garnish (optional)
- Make hibiscus simple syrup. Boil water. Remove from heat. Steep hibiscus flowers for 10 minutes. Strain. Mix in sugar. Allow to cool.
- Gather 8 champagne glasses (for mimosas) or 4 larger cocktail glasses for sparkling party punch. Fill each glass in the following order (the order matters-if you don't follow this, they won't turn out): 4/5 full of champagne, most of the rest of the way up with orange juice and pineapple juice, and then a splash of hibiscus syrup.
- Garnish with a star fruit slice. Bottoms up!
hibiscus syrup, water, sugar, cocktail, orange juice, pineapple
Taken from tastykitchen.com/recipes/drinks/island-breeze-mimosas/ (may not work)