In case you haven’t noticed by now, I’m really into ginger. Like, REALLY into it — for sure make-out-with-it into it and maybe even leave-my-husband-for-it into it. I put it in whatever food I can, and I almost always find a way to sneak it into cocktails. This weekend, I’m helping to host a brunch for a local magazine thing (more on that later) and I’m in charge of drinks. Well, the boozy drinks anyway. It’s an outdoor brunch in the fucking armpit of summer (wait, is it really only the third day of summer?!), so it doesn’t really feel like the right time to make a spicy-as-fuck Bloody Mary, and a classic mimosa just seems BOR-ING. So, I decided to combine a few of my favorite things to make this refreshing AF grapefruit ginger mimosa.
Those favorite things — in case you haven’t figured it out by now — are fresh-squeezed ruby-red grapefruit juice (don’t be a monster who uses the bottled kind, okay?), ginger liqueur, and of course, a dry but ultimately cheap champagne. The grapefruit juice is a little more tart than traditional orange juice (I prefer the tartness), but the Domaine de Canton ginger liqueur I use is sweet and brings a nice balance to this bubbly drink.
But before we get to the actual recipe/proportions, a confession: Though I made this mimosa in a champagne flute this time, you should know I bought four of the damn things just for the magazine shoot. If I were just being my normal, laid-back, DGAF self, I would likely have used a stemless wine glass, or if I were feeling fancy, a coupe glass. I have major beef with most stemmed glasses, but a coupe is just so fucking sexy (exhibit A, exhibit B). I know people will tell you it really matters what you put your drink in, and when you’re sipping a fancy craft beer or expensive red wine, sure, it matters. But for this I say: FUCK IT. PUT IT IN A SOLO CUP FOR ALL I CARE. It’s still gonna taste good and get you tipsy.
Grapefruit Ginger Mimosa
2 ounces fresh-squeezed ruby-red grapefruit juice
1 ounce Domaine de Canton ginger liqueur
Add the grapefruit juice and ginger liqueur to a champagne flute (or just a stemless wine glass if you’re unfussy but totally cool like me before I had to buy these stupid fancy flutes), then top it off with the chilled champagne. Enjoy!
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