What is brunch without a mimosa? It's just breakfast, right? These mimosas are a little extra, but super simple to make. The sweet raspberry simple syrup is the perfect complement to tart grapefruit juice, and the sparkling rose helps maintain that gorgeous blush pink color.
One 750-milliliter bottle sparkling rose wine, chilled
1/2 cup vodka, such as Tito's
Grapefruit slices, for garnish
Steps:
Combine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.
To serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.
1/4 cup chilled sparkling grapefruit juice or pink grapefruit juice
1/3 cup chilled Prosecco
1 2-inch long strip of grapefruit zest for garnish
Steps:
Pour grapefruit soda in a champagne flute and top with Prosecco. Garnish with zest.
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