Mother’s Day is all about brunch, and brunch is all about beverages. This recipe for grapefruit tequila mimosas will inspire you to make creative treats for mom this year, instead of relying on the old standbys. Replace the classic orange juice with sweet-tart grapefruit juice that’s infused with fragrant fresh rosemary and spiked with a healthy dose of tequila. Regular bubbles like cava or prosecco get a fun update with light, fruity rosé, which enhances the pretty pink hue of the grapefruit juice. This recipe is batch-friendly, meaning you can make the drink by the pitcher and top off mom’s glass without any fuss or muss.
COOK’S NOTE: Plan ahead! The mixer should be prepared at least 1 day ahead, but better if you make it a couple of days before so the rosemary infuses well with the juice and tequila.
Grapefruit Tequila Mimosas
Recipe by Devoark Amadeo
Total Cooking Time: 8 or more hours to infuse
Active Cooking Time: 10 minutes
- 3 cups red grapefruit juice
- 1 cup silver tequila
- 6 sprigs fresh rosemary
- 1-2 tablespoons raw sugar, depending on sweetness of grapefruit
- 2 bottles chilled rosé sparkling wine
- Additional fresh rosemary, to garnish
To make the mixer combine the grapefruit juice, tequila, rosemary sprigs and sugar in a pitcher or large bowl until the sugar is dissolved. Taste, adding sugar if desired. Chill in the fridge at least 1 day ahead of brunch.
To serve, strain mixer. Fill ⅓ of a flute glass with 2 ounces of the mixer, then top with about 3 ounces of rosé sparkling wine. Alternately, mix entire quantity of mixer with 2 bottles of rosé sparkling wine and serve, well chilled, in a pitcher. To serve the mimosas, garnish each glass with a sprig of fresh rosemary sprig.
Photos by Devorak Amadeo