Shiny and Bright Mimosa - Tipsy Bartender
Shiny and Bright Mimosa

Shiny and Bright Mimosa

Up Next: Ingredients

Ingredients

Up Next: Directions

Directions

  1. Pour Seagram’s Escapes Jamaican Me Happy into an ice cube tray. Freeze overnight.
  2. Place corn syrup and sanding sugar on a shallow dish. Roll the rim of your champagne flutes in the corn syrup. Then roll in sugar until coated.
  3. Transfer Jamaican Me Happy ice cubes into a large bowl. Using a fork, break into small chunks, like a granita.
  4. Place 1 raspberry in each champagne flute. Add 1/2 tsp grenadine to each glass.
  5. Add Seagram’s Escapes Jamaican Me Happy granita to glass and fill about 3/4 of the way full. Sprinkle edible luster dust on top.
  6. Top glasses off with sparkling rosé and garnish with raspberry and mint.

Skills & Techniques

Learn the bartending skills you need to make this drink in our online mixology course, Tipsy Exclusive

More about the Shiny and Bright Mimosa

Skills & Techniques

Learn the bartending skills you need to make this drink in our online mixology course, Tipsy Exclusive