Pineapple Coconut Champagne Cocktail and My Top 10 Recipes of 2013
A delicious champagne cocktail with a tropical twist. A perfect sip for ringing in the new year! Servings depends on how many people you feel like serving these drinks to!
Ingredients
- Pineapple Juice I used R.W Knudsen Just Pineapple Juice Chilled
- Coconut Juice I used R.W Knudsen Coconut Juice Chilled
- Champagne or Prosecco well chilled
- Simple Syrup see notes
- Unsweetened finely shredded coconut.
Instructions
- Pour some simple syrup in a small bowl and the shredded coconut in another small bowl. Dip the top ¼ or so of your champagne glasses in the simple syrup and then in the shredded coconut making sure the rim is well coated. Set aside to dry a little
- Fill each champagne glass with 1 ½ ounces of EACH pineapple and coconut juices. Fill the rest of the way with the champagne or Prosecco. Serve immediately.
Notes
Simple Syrup is a 1:1 sugar water ratio syrup. To make combine equal amounts in a sauce pan ( example 1 cup sugar one cup water) and then bring a simmer stirring until all the sugar is dissolved. Chill completely in an air tight container until ready to use.
You can make these ahead of time by combining the pineapple and coconut juices in a large pitcher or punch bowl and keeping chilled until ready to serve
I have in my blog post alternative options for juices to use if you can't find the ones I use