Tropical Mimosa Recipe (Coconut Water Cocktail)
This delicious tropical mimosa features coconut simple syrup, orange juice, a pineapple mango juice blend, and champagne for an easy and tasty cocktail.
Servings: 4
Ingredients
- ½ cup agave nectar
- ½ cup coconut water
- organic pure orange juice
- ZICO Chilled Pineapple Mango Juice Blend
- champagne or prosecco
- unsweetened coconut flakes for garnish
Instructions
- Heat the agave nectar and coconut water in a small sauce pan over medium/high heat. Bring to a boil, and then reduce to a simmer, stirring occasionally. Let simmer for 10-15 minutes, or until reduced by about half. Remove from heat and set aside. (This is your coconut simple syrup)½ cup agave nectar, ½ cup coconut water
- Dip each champagne flute into the simple syrup about ¼ of an inch, then dip it in the coconut flakes to create the coconut rim. (optional, but so fun!)unsweetened coconut flakes
- Pour ¼ of the way up the flute with simple syrup, then another ¼ of the way with the two juices. Top with champagne.organic pure orange juice, ZICO Chilled Pineapple Mango Juice Blend, champagne or prosecco
- Serve and enjoy!
Notes
- Don't let the mimosa sit, or the champagne will lose its fizz.
- Any combination of fruit juices will work.
- Use a coconut water that doesn't contain sugar, as the coconut nectar and fruit juices sweeten the drink naturally.
- Store in an airtight container for up to 1 day.
Nutrition
Calories: 90kcal | Carbohydrates: 22g | Sodium: 32mg | Potassium: 75mg | Sugar: 19g | Vitamin C: 0.7mg | Calcium: 7mg | Iron: 0.1mg