Grapefruit-Rosemary Mimosas

They're pretty as can be.

Grapefruit-Rosemary Mimosa
Photo: Jennifer Causey, Prop Stylist Lindsey Lower, Food Stylist Torie Cox

Before you gather your brunch crew to do the requisite "cheers" Boomerang, keep an eye on those with this pretty-in-pink mimosa. Before the 'gram app is even opened, the sweet yet tart sparklers may just disappear.


  • 3 tablespoons fresh grapefruit juice

  • 1 ½ tablespoons Rosemary Simple Syrup

  • 2 dashes of peach bitters

  • 6 tablespoons (3 oz.) chilled dry sparkling wine or Champagne

  • Rosemary sprig

  • Grapefruit wedge

Rosemary Simple Syrup

  • 1 cup water

  • 1 cup granulated sugar

  • 3 tablespoons chopped fresh rosemary


  1. Make the Rosemary Simple Syrup: Heat all ingredients in a saucepan over medium until sugar dissolves. Remove from heat. Cool completely, about 30 minutes. Pour through a fine wire-mesh strainer, discarding rosemary. Store in an airtight container in refrigerator up to 1 month.

  2. Make the Mimosa: Combine grapefruit juice, simple syrup, and bitters in a Champagne glass, and stir gently. Top with sparkling wine. Garnish with rosemary sprig and grapefruit wedge, and serve immediately.

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