ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ambrosia Cocktail

Prep time 30 mins
Stand time 30 mins
Yield Makes 8 servings
Place turbinado sugar in a saucer rather than a bowl. The thin layer of sugar will make the rim of the glass more attractive.

Ingredients

  • 3 navel oranges, peeled and sectioned
  • 1 red grapefruit, peeled and sectioned
  • 1/2 fresh pineapple, peeled, cored, and cut into cubes
  • 1 1/2 tablespoons orange liqueur or orange juice
  • 1/4 cup turbinado sugar
  • 1 (750-milliliter) bottle sparkling rosé wine
  • 1/2 cup frozen grated coconut, thawed and toasted
  • 8 maraschino cherries

How to Make It

  1. Toss together oranges, grapefruit, and pineapple; set aside.

  2. Pour orange liqueur into a shallow saucer. Dip rims of 8 glasses in liqueur; dip rims in sugar, and let stand 30 minutes to dry completely.

  3. Spoon fruit mixture evenly into glasses. Add rosé wine, filling three-fourths full; top with grated coconut and cherries. Serve immediately.

  4. Note: For testing purposes only, we used Sugar In The Raw for turbinado sugar.