Tag Archives: champagne

Easter Brunch Beverage:: The Pink Mimosa

mimosa

Made with pomegranate juice, grapefruit juice, and bubbly, this pink mimosa is perfect for springtime and would be beautiful in a pitcher for guests to help themselves, even if guests are a little limited this year. Imagine your punchy Easter tablescapes with this bubbly beverage front and center!

Cheers!

xx, Annette

Grapefruit and Pomegranate Mimosas
Serves 6
You will need:

– ½ cup granulated sugar
– ½ cup water
– 2 cups grapefruit juice*
– 1 cup pomegranate juice – such as POM
– 1 bottle Rose Champagne, well chilled
– Pomegranate arils to garnish

To prepare:

Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.

Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils.

*Freshly squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh-squeezed grapefruit juice in the produce section of your local market.

Photography by Lesley Graham
Recipes Meghan Splawn

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Coupe de Champagne


Jessica Gordon Ryan has been a copywriter, editor and journalist. Several years ago she created the lifestyle blog, The Entertaining House, part magazine, part memoir, showcasing her passions for fashion, food and décor. The Entertaining House has garnered attention from well known brands, companies and celebrities alike. Jessica is currently a regular contributor to several on-line magazines including CTBites, The Daily Basics and Freshome. She also heads Effervescence,a boutique creative services and social media company, specializing in promotional writing, photography, public relations, social media, and simple blog design.

This is my grandmother’s recipe and I am sure it originated from her days in the South of France where she had a beautiful home in Cannes, in the hills of Vallauris, overlooking the Cote d’Azur. She entertained there all the time – dignitaries, socialites, royalty, actors and actresses, novelists, and even me!

As a child I spent my summers with my grandmother in the South of France, I remember the lavish parties she threw with the most magnificent table settings. So it was natural that this would be my cocktail of choice at my wedding many years later. Here is my grandmother’s “Coupe de Champagne” I hope you enjoy the recipe – A votre santé! -Jessica


Coupe de Champagne Punch
Serves 10

  • 1 medium size apple (I use a sweet variety)- cut into ½” wedges
  • 1 medium size red plum- cut into ½ “ wedges
  • 3 large strawberries- quartered
  • 1 small orange- sliced in ¼” rounds then slice into quarters
  • 1 ½ cups Cointreau ( or Gran Mariner)
  • ½ cup ice cubes
  • 1 bottle of good quality Champagne

    Macerate the fruit in a large glass pitcher overnight in the refrigerator, make sure the fruit is completely submerged into the liquid. When you are ready to serve, pour 3 cups of Champagne on into the pitcher of the macerated fruit mixture and serve in champagne glasses.

    *Note* some fruit will go into the champagne glasses and some will remain in the pitcher. Refill the pitcher with champagne as long as fruit remains. Champagne will very quickly pick up the flavors of the fruit mixture.

    Serves 10: Fruit mixture + 1 Bottle of Champagne (this includes refilling) = 10 glasses

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