Blue Hawaiian Mimosa

The Blue Hawaiian Mimosa is a fun, tropical twist on the classic brunch drink. It blends blue curaçao and pineapple juice with sparkling wine for a bubbly, fruity mix that’s bright and easy to sip. The pineapple adds sweetness, the blue curaçao brings a hint of citrus and that bold blue color, and the sparkling wine keeps it light and crisp. It’s great for brunch, beachy vibes, or any time you want something simple but eye-catching. Serve it in a flute with a pineapple wedge or cherry for a pop of color and a little extra flair.

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Tasting Notes

The Blue Hawaiian Mimosa is bright, bubbly, and tropical. Pineapple juice brings a sweet, tangy flavor that pairs perfectly with the smooth orange notes of blue curaçao. Cream of coconut adds a soft, mellow texture that gives the drink just enough body without weighing it down. Champagne keeps it fresh and dry, cutting through the sweetness and lifting the flavors. It’s fruity, lightly creamy, and crisp all at once. The color is eye-catching, and the taste is clean with just a touch of richness. It’s a great drink when you want something fun, light, and a little different.

Equipment and Glassware

You’ll need just the basics here. A jigger helps measure out the small amounts of curaçao and cream of coconut. A shaker is helpful if you want to blend the cream of coconut evenly before topping with champagne, but you can also stir gently in the glass. Use a champagne flute or a stemless glass to show off the color and bubbles. Have a small knife or peeler handy if you’re adding a pineapple wedge or cherry for garnish. No fancy gear needed just a few simple tools and a chilled glass.

Ingredients

• 1 oz pineapple juice
• 0.5 oz cream of coconut
• 0.5 oz blue curaçao
• Champagne (to top)
• Optional garnish: pineapple wedge or cherry

Instructions

• Fill a wine glass with ice and pour in the blue curaçao.
• In a mixing glass, combine the pineapple juice and cream of coconut. Stir well
• Strain the mix into the glass.
• Top with champagne.
• Garnish with a pineapple slice or cherry.

Pro Tips

• Shake the base ingredients well cream of coconut needs help blending smoothly with juice and curaçao.
• Chill your champagne and glass ahead of time to help the bubbles last longer.
• Pour the champagne slowly down the side of the glass to avoid overflow.
• If your cream of coconut is thick, microwave it for a few seconds before measuring.
• Want a drier drink? Use brut champagne. Prefer sweeter? Use demi-sec.
• Garnish lightly pineapple wedges or cherries look nice but don’t need to be large.
• Keep the focus on the drink’s color and bubbles.

When to Serve

The Blue Hawaiian Mimosa is perfect for brunch, beach-themed parties, or any celebration where you want something fruity and festive. It’s especially good during warmer months, but works year-round for casual gatherings, bridal showers, or girls’ nights. The drink’s low alcohol base (before the champagne) makes it easy to enjoy early in the day or as a light first drink. It also looks great on a mimosa bar or drink tray. Serve it when the vibe is relaxed but still calls for something eye-catching and easy to sip.

Which Liquor Brands to Choose

• For blue curaçao, try DeKuyper or Bols they’re reliable and bring the color and flavor you need without being too sugary.
• Use 100% pineapple juice for the best taste Dole or Lakewood work well.
• Cream of coconut should be smooth and rich Coco Lopez and Real Gourmet are both good choices.
• For champagne, use something dry like Veuve Clicquot, Mumm Napa, or even a good cava or brut if you’re on a budget.
• Just make sure it’s chilled and not overly sweet it should balance the rest of the drink, not overpower it.

Similar Cocktails

• Ocean Breeze Margarita
• Rainbow Paradise
• Pineapple Mango Colada Sangria
• Sake Colada
• Amaretto Island Punch