Hoppy Easter Friends! I think it’s time to level up our Mimosa game, so I am bringing back California’s Devils Creek Distillery White Mountain Rum and introducing a bit of tropical flair. I suppose this is actually a Hawaiian play on a French 75 cocktail, not just a mimosa upgrade, but tomato, tomato (to-may-to, to-mah-to), am I right?
As a west coaster, I have been to Hawaii several times, and enjoyed POG juice (Passion fruit, Orange & Guava) with every breakfast during my visits. As you know, it can be very hard on the psyche to re-enter your normal life after a trip to Hawaii (or any tropical paradise), and the craving for POG juice really sticks with you.
Luckily, POG juice is available where I live, I hope this it true for all of you as well. If you can’t find it, then you can reach for pineapple juice, or mix up your own combination of sweet tropical juices, this recipe is quite flexible, and guaranteed delicious.
The Golden Egg
Equipment
- Jigger
- Cocktail shaker
- Hawthorne Strainer
Ingredients
- 1 oz Devils Creek White Mountain Rum
- 1 oz POG Juice (Passionfruit, Orange & Guava), or substitute Pineapple Juice
- 0.25 oz Lime Juice
- 0.25 oz Simple Syrup
- 3 oz Brut Champagne / Sparkling Dry Wine
Instructions
- Add Rum, POG Juice, Simple Syrup & Lime Juice to a cocktail shaker
- Add ice and shake until well chilled
- Strain into a champagne flute or coupe
- Fill with 3 oz Champagne or Sparkling Wine
