TROPICAL DRAGON FRUIT MIMOSAS
If you're going to do brunch right, you've got to have a cocktail and cousins, this one is a stunner. My dragon fruit simple syrup paired with passion fruit juice gives this tropical cocktail a beautiful ombré effect that's sure to impress.
Provided by Kardea Brown
Categories beverage
Time 30m
Yield 6 drinks
Number Of Ingredients 5
Steps:
- Combine the granulated sugar, 1/2 cup water and chopped dragon fruit in a small saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes. Mash the dragon fruit with a fork or potato masher. Set aside to cool completely. (The dragon fruit will tint the simple syrup pink while it cools.) Once cooled, strain the dragon fruit pieces and discard. (See Cook's Note.)
- To serve, fill 6 champagne flutes with sparkling wine. Pour about 1 tablespoon of the dragon fruit simple syrup into the bottom of each of the champagne flutes. Top each with 1/4 cup of passion fruit juice. Garnish with the dragon fruit slices.
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