Breakfast often comes later when you're on vacation, so we figure it's okay to indulge in this refreshing Mimosa alternative. It's important to use pure mango nectar here (though it may not be labeled "pure"); nectar mixed with other fruit juices or high-fructose corn syrup makes the drink too sweet.

　　

Ingredients

Serves 6

　　1/4 cup packed fresh mint leaves

　　1 tablespoon fresh lime juice

　　3 cups (24 fluid ounces) pure mango nectar, chilled

　　1 (750-ml) bottle Moscato d'Asti sparkling wine or sparkling water, chilled

　　Garnish: cucumber spears and fresh mint leaves

　　

Step 1

Crush mint leaves with lime juice in a bowl with a pestle or wooden spoon until bruised and beginning to break up. Stir in mango nectar, then chill, covered, at least 1 hour.

　　

Step 2

Pour mango mixture through a sieve into a large glass measure, discarding solids, then pour about 1/2 cup mango mixture into each of 6 (10-ounce) glasses and top off with Moscato d'Asti (or sparkling water).

　　Cooks' note:

　　Mango mixture can be chilled, covered, up to 1 day.