So, we haven’t had any luck with the weather warming up yet, but that doesn’t mean that we shouldn’t still be celebrating the start of spring! And I don’t know any better way to celebrate than with a cocktail. And with Easter right around the corner, and brunch menus in full swing. It seemed like the perfect idea to make our March Drink of the Month mimosa inspired. Because who doesn’t like a good mimosa in the morning?
As winter citruses start to make their way out, I wanted to find a fun combination of flavors that mixed the end of winter and beginning of spring. The really great thing about this recipe is that you can mix up the juices and herbs to fit your preferences.
I kicked the orange juice to the curb for these mimosa and went with a combination of grapefruit and pink oranges (by all means…use normal oranges if you want!) You can adjust the amounts of each citrus or add in a blood orange or two if you want as well. I just wanted a light citrus flavor that wasn’t just orange.
Now let’s talk herbs. I went with rosemary here, as it pairs perfectly with the citrus and is our last little nod goodbye to winter cocktails. The rosemary flavor is really subtle since we are using it to infuse our simple syrup, so don’t get too worried about it being overpowering…it’s not. Simple syrups are incredible easy to make and impart a lot of flavor to your cocktails, so try not to skip this step. It’s a 2:1 ratio of water to granulated sugar, which you simmer over medium high heat until the sugar dissolves and then reduce by half. Remove from heat and add your rosemary and let steep until cool and you’ve got yourself an infused simple syrup that was easy to make and keep for about 1 week.
Now it wouldn’t be a mimosa without some bubbly. I used prosecco here, but you can use whatever bubbly you have on hand (even sparkling water if you want). If you are entertaining for a crowd, you can make the entire drink (minus the prosecco) in advance. Come party time, just divide the citrus mixture between glasses, top with some bubbly and ENJOY!
- 1/2 cup granulated sugar
- 1 cup water
- 1 sprig rosemary
- 4 oz. vodka
- 2 grapefruits, juiced*
- 3 pink oranges, juiced*
- 3 oz. rosemary simple syrup
- 1 cup prosecco
- *you need a total of 1 cup juice
- To make the simple syrup: In a medium saucepan, combine the sugar and water. Bring to a boil over medium-high heat and reduce to a simmer. Simmer for about 10-15 minutes or until syrup reduces to about 1/2 cup. Remove from heat and stir in rosemary sprig. Let steep for 15-20 minutes or until cool. Remove rosemary sprig and transfer simple syrup to an airtight container. Keeps up to one week.
- To make the drink: In a large shaker add 3 cubes of ice, grapefruit and pink orange juice, and rosemary simple syrup. Shake to combine. Divide between your champagne flutes and top with prosecco.