Ingredients (Per Serving):

• 3 oz orange juice (chilled) 
• 2 oz pineapple juice (chilled) 
• 3 oz champagne or prosecco (chilled) 
• Splash of grenadine 

Optional Upgrade:

• ½ oz coconut rum (for a Floribbean twist) 

Garnish:

• Orange slice 
• Fresh mint sprig 

Instructions:

1. Add orange juice and pineapple juice to a champagne flute 
2. Slowly pour in champagne or prosecco (pour at an angle to reduce foam) 
3. Add a light splash of grenadine last—allow it to settle at the bottom for the “sunrise” effect 
4. Garnish with an orange slice and mint 

💡 Chef Tip: