Name: Grapefruit & Rosemary Mimosa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Ingredients: ¾ cup fresh grapefruit juice; 6 tablespoons rosemary simple syrup; 8 dashes of peach bitters; 12 ounces chilled Prosecco or Champagne; 4 rosemary sprigs; 4 thin half-moon slices of grapefruit

Drinks

Grapefruit & Rosemary Mimosa

Author: Mary DiSomma

Ahhh, mimosas! This well-loved cocktail is delicious at brunch, before a meal, or for a treat honestly any time of the day. Mimosas are one of the simplest drinks you can make, with just two ingredients: chilled champagne and juice.

I make my unique mimosa recipe with ruby red grapefruit juice, instead of the classic orange. I just love the extra-bright and refreshing flavor the grapefruit adds! This is the perfect sip to start a meal, and it’s the perfect drink for spring. My favorite way to serve this rosy pink drink is as an Easter Sunday cocktail.

This time of year, the markets are full of fresh grapefruit. Nothing beats a ripe, in-season ruby red grapefruit. Alongside the grapefruit in this recipe, you’ll find the flavors of rosemary, peach, champagne, and a touch of sweetness. That little hint of rosemary from the simple syrup will keep your guests guessing on what that flavor is. It’s so much fun!

Grapefruit & Rosemary Mimosa

A light and delicious departure from the classic orange juice version, this recipe is sure to please your brunch guests. Did I mention that I love rosemary in cocktails? Whether you want a drink before brunch or after dinner, this refreshing and sure to hit the spot. I’ll raise my glass to that!

Yield: 4 Servings
Prep Time: 10 minutes 10 min
Cook Time: 15 minutes 15 min
Total Time: 25 minutes 25 min

Ingredients

¾ cup fresh grapefruit juice
6 tablespoons rosemary simple syrup
8 dashes of peach bitters
12 ounces chilled Prosecco or Champagne
4 rosemary sprigs
4 thin half-moon slices of grapefruit

Instructions

Prepare the simple syrup by heating all the ingredients in a small pot over medium heat. Heat until the sugar dissolves, stirring occasionally.
Pour the mixture through a wire-mesh strainer to catch the rosemary. Discard the rosemary.
Let mixture cool to room temperature then transfer to an airtight container and refrigerate for up to one month. If you prefer, you can cut the recipe in half.
To prepare the mimosas, combine the grapefruit juice, simple syrup and bitters in a small pitcher. Stir. Transfer the mixture evenly into four champagne flutes.
Top each flute with 4 ounces of Prosecco or Champagne and stir gently to combine. Garnish each drink with a sprig of rosemary and a grapefruit slice. Cheers!