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!
Fresh Rosemary and Grapefruit Mimosa Recipe
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 3 tablespoons chopped fresh rosemary
- 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!
