Ingredients:

  • 1 tablespoon light corn syrup or honey
  • 2 tablespoons edible glitter (blue or iridescent)
  • 1 ounce (30ml) vodka
  • 1 ounce (30ml) blue curaçao
  • 4 ounces (120ml) Prosecco or other sparkling wine, chilled
  • Fresh cranberries or sugared rosemary sprigs, for garnish (optional)

Instructions:

  1. Spread corn syrup or honey evenly on a shallow dish. Spread edible glitter on a separate shallow dish.
  2. Dip the rim of each champagne flute first into the corn syrup or honey, then into the edible glitter, ensuring an even coating. Place glasses in the freezer for 15 minutes to set the rim.
  3. In a cocktail shaker filled with ice, combine the vodka and blue curaçao.
  4. Shake well until thoroughly chilled.
  5. Strain the mixture into the prepared champagne flute.
  6. Gently top with chilled Prosecco.
  7. Garnish with fresh cranberries or sugared rosemary sprigs (optional).
  8. Serve your sparkling jack frost mimosa immediately!