Winter Sapphire Mimosa

Name: Winter Sapphire Mimosa
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz blue curaao; 2 oz chilled premium brut champagne or dry sparkling wine; 0.5 oz lemon juice; undefined dry ice food grade; undefined blueberries or an orange twist for garnish optional

AI Cocktail Info

Serving : 1 cocktail

ABV

12%*

Calories

120*

Net Carbs

10g*

Ingredients:

blue curaao

chilled premium brut champagne or dry sparkling wine

lemon juice

dry ice food grade

blueberries or an orange twist for garnish optional

AI Request:winter blue curacao mimosa with dry ice

*Estimated by AI - may vary

Instructions

Description: Experience the magic of winter with this enchanting take on the classic mimosa. The Winter Sapphire Mimosa combines the crispness of chilled bubbly with the bright, citrusy notes of blue curaçao, all while incorporating an ethereal touch of dry ice for a foggy, mystical presentation. Perfect for winter brunches or as a novel holiday toast, this cocktail is sure to impress with its beautiful blue hue and effervescent charm. Ingredients: - 1 oz Blue Curaçao - 2 oz Chilled premium brut champagne or dry sparkling wine - 0.5 oz Fresh lemon juice - Dry ice (food grade) - Fresh blueberries or an orange twist, for garnish (optional) Instructions: 1. In a mixing glass, combine the blue curaçao and fresh lemon juice. Stir to mix. 2. Carefully place a small piece of food-grade dry ice into the bottom of a champagne flute. Always handle dry ice with tongs and protective gloves due to its extreme cold. 3. Pour the blue curaçao and lemon mixture over the dry ice. 4. Slowly top with chilled champagne or sparkling wine, allowing the dry ice to create a mystical fog as it interacts with the liquid. 5. Garnish with a skewer of fresh blueberries or an elegant orange twist for a pop of color and added aroma. Glass: - Champagne flute Safety Note: When serving drinks with dry ice, always inform your guests not to consume the dry ice or to handle it with bare hands. The dry ice should fully sublimate before drinking. Use small chip-sized pieces to ensure they dissipate quickly, and do not serve the drink until the dry ice has fully sublimated.

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