
Shiny and Bright Mimosa
Featuring Jamaican Me Happy
Serves 2
Ingredients
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1 bottle Seagram's Escapes Jamaican Me Happy, frozen into ice cubes
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1 tsp corn syrup
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1 tbsp sanding sugar
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1 tsp grenadine
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1/4 tsp edible luster dust
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4 raspberries
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1/4 - 1/3 cup sparkling rosé
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Mint sprig, for garnish
Directions
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Pour Seagram’s Escapes Jamaican Me Happy into an ice cube tray. Freeze overnight.
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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.
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Transfer Jamaican Me Happy ice cubes into a large bowl. Using a fork, break into small chunks, like a granita.
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Place 1 raspberry in each champagne flute. Add 1/2 tsp grenadine to each glass.
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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.
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Top glasses off with sparkling rose and garnish with raspberry and mint.