Citrus + Champagne
If you’re a fan of weekend brunch, then you probably are a fan of the Mimosa cocktail. Or maybe the Bloody Mary? ( That post is coming in the near future!) There’s nothing like Sunday morning brunch with orange juice and champagne…or is there? This one has a twist…………
A little rose water and fresh squeezed grapefruit juice round out this Mimosa! Say goodbye to boring orange juice and hello to a more sophisticated Mimosa…makes you want to say ohlala!
Just in time for Mother’s Day, this champagne cocktail pairs well with any egg dish you are serving on your Sunday Brunch menu. I’ve been a long time fan of the Greyhound, thanks to Andrew… with fresh squeezed grapefruit juice and vodka. There is nothing more refreshing than fresh squeezed juice in your cocktail! So why not mix up the classic Mimosa a bit? If you have never used rose water before, do not be intimidated. It smells very strong, and also tastes strong. I used only 1/2 a teaspoon for each glass and it smells wonderfully! It adds that extra special flavor that you won’t find in most champagne cocktails. One little bottle will last a long time. You can find it at most Spice shops. And my champagne of choice…Torreoria Cava. It won’t break the bank and taste very smooth!
So invite you mother, sister, or best friend over for a weekend brunch and make these Rose Mimosas, they will be asking for another round before you have your egg dish on the table. You may even need to call them a cab!
- 2 oz of orange juice, pulp free
- 2 oz of fresh squeezed grapefruit juice
- 1/2 tsp rose water
- In a champagne glass, pour juices into glass.
- Add rose water and top off with champagne.
- Makes 1 Rose Mimosa