When I think of special brunch events, I often think of mimosas for my menu. Mimosas are an elegant, light cocktail that if balanced properly with equal juice to Prosecco ratios, has a low alcohol content. After all, you don't need super boozy with brunch!
I tend to reach for Prosecco when I'm mixing cocktails. Prosecco is an Italian sparkling white wine product similar to champagne. It tends to be quite reasonably priced and you can readily find some very high quality brands, here in Vancouver. When purchasing Prosecco for mixed drinks or mimosas, I want the crisp dry texture and effervescence of bubbles (there are four different categories of sweetness in Prosecco - I always buy Extra Dry or Brut), floral or slightly fruity aroma and flavours (apples, pears, peaches, etc.), all with a reasonable price tag. For this recipe I opted for a rosé Prosecco for it's beautiful pink hue. My rule of thumb is always, use a product to mix cocktails with that you would still like to drink on it's own.
I've added a hint of thyme simple syrup to this recipe. The syrup is optional and the amount of sweetness you like will dictate how much you add. I felt the drink needed a subtle hint of vegetal or herbacous flavour to balance the citrus. Again, it's optional, but I like it!
I hope you enjoy this brunch sipper! It's one of my favourites. Let me know what you think in the comments below or post on social media to #mykuratedlife if you mix up a batch of Grapefruit Mimosas yourself!
Happy Brunching,
Krista
Grapefruit Mimosa
makes 1 cocktail
Ingredients
2 1/2 oz rosé prosecco, chilled
2 1/2 oz fresh grapefruit juice (I used pink grapefruits)
1/4-1/2 oz thyme simple syrup*
thyme sprigs and grapefruit wedges, garnish
Method
Into a champagne flute or cocktail coupe glass add the thyme simple syrup and grapefruit juice. Swirl glass to combine. Top each glass with the chilled rosé prosecco and garnish with a sprig of thyme and a wedge of grapefruit.
*Thyme Simple Syrup
1/2 cup sugar
1/2 cup water
3-4 sprigs of thyme
In a small sauce pan add sugar and water and bring to a boil. Stir to dissolve sugar, remove from heat and add thyme sprigs. Let syrup thicken and steep for 7-10 minutes, then strain syrup into a glass container to finish cooling. Discard thyme sprigs or keep for garnish. Syrup keeps for up to 2 weeks in the refrigerator in an air tight container.
The Grapefruit Mimosa Cocktail is featured in my Easter Brunch Menu, below.
Other Easter Brunch Menu recipes can be found in the blog archives, along with for other Easter recipes and decor ideas.
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