We continue Mimosas this month on Bette Lee Crosby’s Midweek Mixers. A fun one that takes in the flavors of Jamaica is the Jamaican Mimosa. A Naomi Blackburn original, the Jamaican Mimosa blends the gentle flavors of mango and coconut which is then topped with champagne.
Special note: this will produce 6-8 mimosas.
On that note, here we go:
1 Mango, chopped
1 can Mango nectar
1 bottle champagne
1) In a blender, puree chopped mango with mango nectar.
2) In a shaker, combine 1.5 oz mango mix, 1 oz coconut rum and a small handful of ice. Shake until chilled (30 seconds)
3) Pour into well chilled champagne flutes and top with champagne. Stir very gently to blend.
4) If desired, serve with a slice of mango as a garnish.
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