We’ve drank a lot of mimosas and we both agree that this Mint Grapefruit Mimosa is an alternative to the classic version that we can definitely get behind. It’s tangy and fresh, and has just enough sweetness. Even non-grapefruit enthusiasts will love this drink.
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We’re always searching for brunch cocktails to serve when friends come over. I think this is probably one of my favorites. It’s something about the fresh grapefruit and aromatic mint. It just livens everything up.
I know a lot of people don’t love grapefruit juice, because of the bitterness factor. I’m one of them. Bitter and my palate do not get along. But you don’t have to worry about that with this mimosa, because there’s enough sugar from the honey and Prosecco to combat any bitterness.
It also helps to look for ripe grapefruit, since it gets sweeter as it ripens. I prefer pink grapefruit over ruby red grapefruits. The flavor is just better, in my opinion. But any grapefruit you can find is fine.
Speaking of grapefruit, if you have some left over, give this grapefruit martini a try. It’s not as sweet as these mimosas and fully embraces the bitterness.
If you have kids at your brunch, you can substitute the Prosecco with sparkling water or white grape juice, so they can enjoy a drink too.
Is Prosecco or Champagne best for mimosas?
You can use either Prosecco or Champagne in a mimosa. The fancy version always uses Champagne. But we’re not always so fancy around here. Prosecco (or Cava or sparkling wine) is a cheaper option that has all the bubbles you need for a delicious mimosa.
Looking for another mimosa to try? This peppermint mimosa with candy canes is the perfect holiday brunch cocktail!
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Mint Grapefruit Mimosa
Ingredients
- 1/2 cup honey preferably local
- 1/2 cup water
- 1/4 cup tightly packed fresh mint leaves torn and bruised
- 2 large pink grapefruit peeled, pith removed
- 1 bottle Prosecco or other sparkling wine chilled
- 4 sprigs fresh mint for garnish
Instructions
- Make a simple syrup by combining the honey and water in a small saucepan set over medium heat. Add the mint leaves and stir to combine. Simmer, stirring frequently, until the honey is completely dissolved.
- Reduce heat to medium-low and simmer for another 5 minutes. Remove from heat and strain the syrup, discarding the mint leaves.
- Place the peeled grapefruit in a high-speed blender and blend until completely liquefied, approximately 1 minute.
- Fill four champagne flutes 1/3 full with the grapefruit puree and drizzle a spoonful of the honey-mint simple syrup into each glass. (Use more or less syrup according to taste). Stir briefly to combine, and then top off each glass with the chilled prosecco before serving. Cheers!
Notes
Nutrition
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When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.