Grapefruit and Rosemary Mimosa

Name: Grapefruit and Rosemary Mimosa
Total time: 25 min
Yield: 8
Ingredients: 1 c. water; 1 c. sugar; 3 fresh rosemary sprigs, plus smaller sprigs for garnish; 1 bottle (750ml) dry champagne, chilled; 2 c. fresh grapefruit juice, plus more as needed

By Joy WilsonUpdated: Feb 5, 2021

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Drink, Juice, Food, Bellini, Alcoholic beverage, Non-alcoholic beverage, Cocktail, Ingredient, Champagne cocktail, Greyhound,

Jon Melendez

Yields:

Total Time:

25 mins

This play on the traditional orange juice mimosa results in a slightly bitter, herbal concoction—as if champagne needs any fuss at all. It doesn't, but when it comes to brunch, more is more. And the pretty pink color next to the deep-green sprigs of rosemary is a stunner. —Joy Wilson of Joy the Baker

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Ingredients

Rosemary syrup

1 cup water
1 cup sugar
3 fresh rosemary sprigs, plus smaller sprigs for garnish

Mimosa

1 bottle (750ml) dry champagne, chilled
2 cups fresh grapefruit juice, plus more as needed

Directions

1. Step 1For the rosemary syrup, in a small saucepan set over medium heat, bring the water and sugar to a simmer. Add the rosemary sprigs and stir. Remove the pan from the heat, cover, and let steep for 15 minutes. Remove the rosemary sprigs and discard.
2. Step 2To serve, fill eight glasses just under half full with champagne. Top each with about ¼ cup of grapefruit juice and 2 teaspoons of rosemary syrup. Add a bit more juice or champagne, whichever you prefer. Garnish with the smaller rosemary sprigs, and serve.

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