Pineapple juice, apricot nectar, and mango nectar provide a tropical twist on the classic mimosa.
- Serves: 12 persons
- 3cups pineapple juice
- 1(12 fluid ounce) can frozen orange juice concentrate, thawed
- 11⅓ fluid ounces apricot nectar
- 11⅓ fluid ounces mango nectar
- 1½ cups cold water
- 2(750 milliliter) bottles chilled Champagne
- 12wedges fresh pineapple
Step 1Stir together pineapple juice, orange juice concentrate, apricot nectar, mango nectar, and cold water in a 1 1/2- to 2-quart pitcher.
Step 2For each serving, pour 3/4 cup juice mixture into a champagne flute; top with 1/2 cup champagne. Garnish with a pineapple wedge.