These refreshing Tiffany Mimosas are just as delicious as they are beautiful. Prepared with simple ingredients, they’re the perfect way to kick off the new year!
These mimosas are perfect for serving year-round, but I gave them a winter theme because I felt it was totally necessary to ring in the new year with a knock your socks off, pretty mimosa cocktail that tastes just as good as it looks.
The color of these mimosas is very similar to my blue Jack Frost Cocktails – two totally different types of cocktails but equally delicious!
Tiffany Mimosa Ingredients
Let’s get right down to what you’ll need to make these amazing mimosas!
- Champagne – I like to use extra dry champagne in this mimosa. However, feel free to use your favorite champagne (or prosecco)!
- Sugar – I went a little fancy and used silver pearlized sugar sprinkles to rim the glasses, but regular granulated sugar (or coarse sugar) is just as beautiful and just as delicious.
- Lemonade – I like to use pulp free because it makes for a prettier mimosa, but it’s not a requirement to use pulp-free lemonade.
- Corn syrup – for rimming the glasses with the sugar. Honey can also be used in place of corn syrup.
- Blue curacao – a blue-colored liqueur with citrus flavor that gives the mimosas their pretty blue color.
Rimming the Glasses
Dip the rims of your champagne flutes in a saucer with corn syrup, then dip in a saucer with sugar. You’ll need about a tablespoon of each.
Enjoy and please drink responsibly. CHEERS!
More Mimosas You’ll Love
- 1 tablespoon corn syrup or honey
- 1 tablespoon sugar sprinkles*
- 6 ounces lemonade pulp-free
- 2 splashes blue curacao
- 6 ounces champagne or prosecco
- Pour corn syrup onto a saucer or small plate. Pour sugar sprinkles onto another saucer or small plate. Gently shake to spread the sugar evenly.
- Dip the rims of 2 champagne flutes in the syrup first, then dip into sugar to coat.
- Pour lemonade into flutes until ½ full. Add a splash of blue curacao, then top with champagne.
- *Granulated sugar or coarse sugar can be used.
- I use extra-dry champagne, but feel free to use your favorite.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Adapted from Delish