Name: Mint Grapefruit Prosecco Mimosas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Cocktail
Ingredients: ½ c. honey, preferably local; ½ c. water; ¼ c. 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

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Sometimes cocktails can get pretty fancy. You need all these unusual types of alcohol and fancy equipment to make it. But sometimes, you want something that tastes a little special and doesn’t involve a 20 minutes preparation period.

That’s where cocktails like the mimosa come in. Like other Prosecco cocktails, it is simple and adds to the flavour of the sparkling wine. There’s not much to do to make it either. And in the case of this recipe, there’s a bit more to it than just the standard 50/50 version. Ready to make Mint Grapefruit Prosecco Mimosas?

Contents

What is a mimosa?

The mimosa can raise its hand as one of the easiest cocktails to make. In fact, some mixologists probably don’t even class it as a cocktail but let’s not argue about that. A basic mimosa is a classic brunch drink that is served at weddings, brunch parties and is always popular in first class on planes and trains. It is named for a flower that is a pretty yellow colour.

The basic mimosa takes 1 part sparkling wine such as Prosecco or champagne and 1 part orange juice or another citrus juice. 7.5cl of each is the IBA specified measure. Both ingredients need to be well chilled then added to a champagne flute to serve.

Other variations of the mimosa include:

The Poinsettia – cranberry juice and champagne
The Lemosa – lemonade and champagne
The Soleil – pineapple juice with champagne
The Megamosa – grapefruit juice and champagne

The only other thing to know about the mimosa is the difference from Bucks Fizz. The answer’s simple – a classic Bucks Fizz uses 2 parts champagne to 1 part orange juice. Otherwise, not much!

What you need to make mint grapefruit mimosas

½ c. honey
½ c. water
¼ c. 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

Kitchen equipment

Small saucepan

Strainer
High-speed blender
Champagne flutes

How to make the recipe

STEP 1: 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.

STEP 2: Reduce heat to medium-low and simmer for another 5 minutes. Remove from heat and strain the syrup, discarding the mint leaves.

STEP 3: Place the peeled grapefruit in a high-speed blender and blend until completely liquefied, approximately 1 minute.

STEP 4: 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.

Recipe tips

If you want to make this into a mocktail version, you can take out the prosecco and use either sparkling grape juice or club soda to create the bubbles.

2 glasses