Hawaiian Mimosas

Coconut Rum

Pineapple Juice, cold

Champagne or Prosecco, cold

Pineapple slices and/or cherries, for garnish

1. Per mimosa: add one ounce coconut rum and two ounces pineapple juice to a champagne glass. Top with champagne and garnish with pineapple and/or cherry.
2. To make a pitcher: add 1 cup coconut rum, 2 cups pineapple juice, and an entire 750mL bottle of champagne or prosecco to a pitcher. Add pineapple slices and/or cherries to the pitcher or glasses for garnish.