Pineapple is the sign of hospitality. Enjoy this taste of the tropics at brunch or before dinner.
Servings 8 (8-ounce) mimosas
(20 ounce) can
crushed pineapple in heavy syrup, chilled
(750 ml) bottle
Byerly's Champagne, chilled
powdered sugar, sifted
unsweetened shredded coconut
In blender, combine 1 cup crushed pineapple, 2 cups champagne and 2 cups ice cubes; blend until smooth. Pour into pitcher; repeat with second batch. Combine coconut with powdered sugar. Dip rims of cocktail glasses in pineapple mixture; dip into sugar mixture, pour Hawaiian Mimosa into prepared glasses. Garnish with fresh pineapple wedges and mint sprigs.