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Grapefruit Pomegranate Mimosas

Yesterday I shared a “Ladies Valentine’s Day Brunch” full of party decor inspiration from our friends at Minted (psst don’t miss the amazing giveaway!). Today and tomorrow I’ll be sharing the mouth-watering recipes from the brunch. Since I love a good cocktail, we’ll start there. Meghan Splawn (genius recipe developer behind the blog Stir & Scribble) came up with the menu. I love her non-traditional take on the perennial brunch fave: the mimosa. It’s perfectly festive and bubbles are always a good time. Cheers! – Annette mimosa

Grapefruit and Pomegranate Mimosas
Servings 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

drank Method:

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. Note: this mix can be made two days ahead of time.

To serve:

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

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Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn
Florals by Victory Blooms

*Fresh 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.

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