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Shiny and Bright Mimosa

Featuring Jamaican Me Happy

Serves 2

Ingredients

  • 1 bottle Seagram's Escapes Jamaican Me Happy, frozen into ice cubes

  • 1 tsp corn syrup

  • 1 tbsp sanding sugar

  • 1 tsp grenadine

  • 1/4 tsp edible luster dust

  • 4 raspberries

  • 1/4 - 1/3 cup sparkling rosé

  • Mint sprig, for garnish

Directions

  • Pour Seagram’s Escapes Jamaican Me Happy into an ice cube tray. Freeze overnight.

  • Place corn syrup and sanding sugar on a shallow dish. Roll the rim of your champagne flutes in the corn syrup. Then roll in sugar until coated.

  • Transfer Jamaican Me Happy ice cubes into a large bowl. Using a fork, break into small chunks, like a granita.

  • Place 1 raspberry in each champagne flute. Add 1/2 tsp grenadine to each glass.

  • Add Seagram’s Escapes Jamaican Me Happy granita to glass and fill about 3/4 of the way full. Sprinkle edible luster dust on top.

  • Top glasses off with sparkling rose and garnish with raspberry and mint.

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